Nicaraguan coffee is known for its versatility and well-rounded flavor profile, influenced by high-altitude farms, volcanic soils, and diverse growing regions like Matagalpa, Jinotega, and Nueva Segovia. Here are the key tasting notes for Nicaraguan coffee:

Flavor Profile

• Body: Medium to full, with a velvety or buttery texture.

• Acidity: Medium, often mild and balanced, with a smooth brightness.

• Flavors:

• Sweet tones of caramel, toffee, or brown sugar.

• Nutty flavors like almond or hazelnut.

• Fruity notes, such as red apple, citrus, or stone fruits (e.g., peach, apricot).

• Chocolate undertones, ranging from milk to dark chocolate.

• Occasional floral or spiced hints, depending on the region and processing method.

Aroma

• Sweet and nutty, with hints of chocolate and fruit.

Finish

• Clean and smooth, often leaving a sweet, nutty, or chocolatey aftertaste.

Nicaraguan coffee’s balance and versatility make it popular among coffee enthusiasts and specialty roasters. It shines in brewing methods like pour-over, drip coffee, and French press, which highlight its nuanced flavors and smooth character.