A Brief History of Nicaraguan Coffee

Nestled on the borders of Costa Rice and Honduras, Nicaraguan coffee was first cultivated in the late 18^th century by Catholic missionaries. By the 1850s, it was booming, and by 1870, coffee beans had become the country’s top export. Today, Nicaragua is ranked as the 11^th largest producer of coffee worldwide.

A unique aspect of Nicaraguan coffee is that 95% of it is grown in the shade, allowing the fruit to ripen slowly and infusing the beans with incredible flavours. The soil is naturally enriched thanks to the volcanic mountains, eliminating the need for synthetic fertilisers. As a result, a significant portion of Nicaraguan coffees are organic, adding to their appeal and value!

However, the industry suffered a severe blow in 1998 when a destructive hurricane ravaged the country, causing extensive damage to coffee farming land. Subsequently, a devastating drought heightened the challenges, leaving many small coffee producers struggling to recover and rebuild their farms.

From this, smallholders and cooperatives came together, demonstrating the power of community in not just rebuilding but reviving the industry. By sharing land, knowledge, machinery, and funding, these farms slowly but surely came back to life. Partnered with sustainable practices, these small farms now produce a vast majority of the nation’s coffee, a true testament to the strength of collective efforts.

How did the coffee industry manage to restore its reputation?

After nearly collapsing, it’s no surprise that Nicaraguan coffee’s reputation has faced speculation and criticism. This was especially evident during the coffee crisis in the early 2000s when the harvest of three of the largest coffee farms failed. However, this setback led to increased coffee production on smaller farms.

Many of these farms are run by families who use their land to grow various crops for trade, including bananas, mangoes, oranges, and coffee. Since these farms weren’t solely dedicated to coffee, critics questioned the quality of their coffee.

But these smallholders had a plan. In 2004, the coffee from these farms underwent a rigorous evaluation at the nation’s Cup of Excellence. This annual event features blind cuppings, with each coffee being tasted five times to determine the highest-ranking brews. These small cooperatives claimed 9 out of 11 prizes, firmly re-establishing people’s faith in the exceptional quality of coffee produced on these farms.

What flavour can you expect from Nicaraguan Coffee?

All Nicaraguan coffee is produced in the country’s north in five regions: Esteli, Jinotega, Madriz, Matagalpa, and Nueva Segovia. Each area has a unique microclimate, creating varying flavours in the cup. However, all Nicaraguan coffees have a smooth body, bright citrus acidity, and chocolate notes.

The depth of coffee flavours depends on altitude, climate, rainfall, and processing methods. While most coffees in Nicaragua undergo the traditional process of washing and sun-drying, there is a rising trend among producers to explore natural processing methods, resulting in beans infused with a sweet and fruity flavour profile.

Do Two Chimps have a coffee from Nicaragua?

Of course, we do! Our latest orange-labelled roast, What Time Will I Grow Up, is from Matagalpa. This fully washed coffee has been cultivated hand in hand with the Café Delas programme, a movement encouraging and supporting women in the coffee industry. These beans have been grown, hand-picked and wet-milled almost exclusively by women!

This creamy, full-bodied brew has a rich flavour with swirls of chocolate and caramel. If you like a strong brew without that bitter aftertaste of over-roasted, burnt beans, you must give this a go!