Coffee was first brought to Nicaragua by Catholic Missionaries in 1790 and initially it was grown as something of curiosity. It was not until around 1840 that it gained economic significance in response to an increasing global demand for coffee. The first commercial plantations appeared around Managua.
Source: “The World Atlas of Coffee” Second Edition, Author James Hoffmann.
Capital: Managua
Population: 7’000’000
Annual Production: 2.5 million 60kg Bags
Land under Coffee: 126’000 Hectares
Harvest: December – March
Coffee Varieties: Caturra, Bourbon
Tasting Profile: Complex – Fruity – Clean Acidity
Growing Altitude: High Grown / Strictly High Grown
(1000 m – 1700 m / 3300 ft – 5600 ft)
Processing Method: Wet (Washed) / Dry (Natural)