Collection: Nicaragua

Nicaragua, with its limited but resource-rich highlands, produces delicate, citrusy coffees and exports 2-3 million bags annually, comparable to regional heavyweights. Nicaraguan coffee varies in profile, from the balanced, chocolatey notes of Matagalpa to the light-bodied, citrusy flavours of Ocotal and Dipilto. The country primarily cultivates traditional varieties like Typica, Bourbon, and Maragogype, with Catimor largely phased out after its popularity faded 10-20 years ago due to its lower cup quality.