Rodrigo Guevara, Field Engineer Central America
Where shall we start? Well, in case you didn't know, 87 % of the coffee produced in Nicaragua is Arabica and the rest is Robusta. Nicaragua is divided into three regions: the northern region, the central region and the southern region. Almost 100 % of the arabica coffee is cultivated between the northern and central region. The departments of Jinotega and Matagalpa produce almost 70 % of the national production and this is where our work on the origin begins.
For Belco’s event Les Primeurs, we have brought a couple of surprises for you to taste. So, let’s first introduce you to BENCAFÉ coffees, with their notes of chocolate, honey and sugar cane, and a low acidity typical of the washed coffees of this area.
A little further north, you will find COOMCAFE's organic coffees, which are produced and processed in the department of Jinotega, in the municipality of San Rafael del Norte more specifically. They have floral notes, a more pronounced acidity to the tropical and citric fruits native to this region, and a juicier body.
Then, Sajonia Estate Coffee is a producer, processor and exporter of specialty coffees, also located in the department of Matagalpa. Sajonia is the largest company producing specialty coffees in Matagalpa and Jinotega, and the coffees we have selected are from the municipalities of Abisinia, La Dalia, Pantasma and Asturias, with floral and citric aromas and notes of cashew, mango and orange.
To finish this presentation of Nicaraguan coffees we have selected for you, we’ll take you to the department of Nueva Segovia (the department of processed coffees) so you can enjoy Olman Valladarez’s coffees, which taste funkier and more tropical, and have a lighter body.