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In Nicaragua, coffee is mainly grown in the central-north regions of Matagalpa, Jinotega, Nueva Segovia, and in smaller amounts in the Boaco and Estelí regions. It is mainly grown on clay-loam soils at altitudes ranging from 700 to 1,500 meters.
Nicaraguan coffee is characterised by intense chocolate notes, a fruity aftertaste, and soft acidity.
Main varieties grown in Nicaragua are:
Arabica
From 69 kg
From May to June
From October to December
Picking
From December to September
Puerto Cortes
2 million bags
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