Nicaraguan Green Coffee Beans

They offer a smooth, well-balanced cup with rich chocolate and caramel tones, bright acidity and soft fruit notes.

Matagalpa, Jinotega and Nueva Segovia are the main coffee-growing regions, each offering distinct microclimates and high-altitude conditions.

Caturra, Catuaí, Bourbon and Typica are the primary Arabica varieties, known for sweetness and balance.

Mainly washed, but many farms produce micro-lots using honey and natural methods for greater body and complexity.

Chocolate, caramel and subtle fruit notes with medium body and a clean, bright finish.

Medium roasts bring out chocolate and caramel sweetness, while lighter roasts enhance citrus and fruit notes.

Yes, their smooth, balanced profile makes them an excellent base for espresso and filter blends.

Keep beans in an airtight container, away from moisture, heat, and light. Use within 6–12 months for optimal freshness.