Nicaraguan coffee: Finca Bethania, between rainforests and volcanoes
TL;DR
Nicaragua produces specialty coffees mainly in the Jinotega and Matagalpa regions, at altitudes above 1,200m. Nicaraguan coffees are renowned for their sweetness, creamy body, and chocolatey and fruity notes. The country prioritizes organic farming and fair trade certifications.
Nicaragua is an often-underestimated origin in the world of specialty coffee. Yet, this Central American country produces coffees of great finesse, with aromatic profiles that surprise with their complexity and sweetness. The Finca Bethania farm, which we select at Jockos Coffee, perfectly illustrates this potential.
Nicaragua, an overlooked coffee origin
Nicaragua remains one of the most unknown Central American producing countries to the general public, despite a quality that is on par with its Guatemalan or Honduran neighbors. However, it benefits from ideal natural conditions: altitude, fertile volcanic soils, exceptional biodiversity, and expertise passed down through generations. Organic certifications are common there, partly because many producers have simply never used chemical inputs.
The main producing regions are Matagalpa, Jinotega, and Las Segovias. Nicaraguan coffees often feature a chocolatey sweetness, a beautiful roundness in the mouth, and a very approachable moderate acidity.
The Matagalpa region: between volcanoes and mists
Matagalpa is the historical region of Nicaraguan coffee. Nicknamed the "city of mist," it benefits from an altitude between 900 and 1,500 meters, regular rainfall, and frequent cloud cover that protects the coffee trees from excessive heat. The soils are rich in organic matter thanks to the tropical forest that persists in many cultivation areas.
Matagalpa coffees are distinguished by their generous body, notes of dark chocolate, nuts, and sometimes a hint of mild tobacco. Acidity is present but well-integrated, resulting in coffees that are very pleasant both as espresso and filter coffee.
Finca Bethania: a human-sized farm
Finca Bethania is a small family farm, managed with particular care at each stage of production. The farm is located at an altitude that allows for slow maturation of the cherries, promoting the development of complex sugars in the bean.
The processing method used is mainly washed, with controlled fermentation before drying on raised beds. This process guarantees clean coffees with a beautiful aromatic definition. Cherries are hand-picked in several passes, to select only perfectly ripe fruits.
Aromatic profile: what you will find in the cup
The Finca Bethania coffee we offer in our selection of whole bean coffees presents a generous and accessible profile: notes of milk chocolate, toasted hazelnut, with a touch of caramel at the end of the cup. The acidity is soft, and the body is full and silky.
It is an ideal coffee for those discovering specialty coffee or for those who prefer gourmet and comforting profiles. It is suitable for espresso as well as gentle methods such as filter or French press.
How to properly prepare a Nicaraguan coffee?
For espresso: 1:2 to 1:2.5 ratio, temperature between 91 and 93°C. The chocolate and caramel notes are enhanced by pressure extraction.
For filter: medium grind, water at 92°C. Filter coffee reveals more of the hazelnut nuances and the natural sweetness of the bean.
This coffee with a soft and accessible profile is an excellent base for a coffee shop menu. Consult our offer for coffee shops to learn more.
Sources
[1] International Coffee Organization — Production statistics by country of origin. ico.org [2] World Coffee Research — Coffee variety catalog. varieties.worldcoffeeresearch.org [3] Hoffmann, J. — The World Atlas of Coffee, Mitchell Beazley, 2014.
This coffee is actually available at Jockos: we roast Finca Bethania.