Nicaragua Maracaturra Los Medios

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Nicaragua Maracaturra Los Medios

Nicaragua Maracaturra Los Medios

Home / Shop

Nicaragua Maracaturra Los Medios

Los Medios has heftier sweetness and body than most of our other Maractaturras. Bittersweet base flavors are accented by hints of baked apple, cherimoya, and a tea-tannic aspect in the finish. City to Full City. Good for espresso.

Available exclusively in 12 oz. bags for the perfect brewing experience.
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  • Description

Coffee grown in Nicaragua is highly regarded for its exceptional quality, diverse flavors, and commitment to sustainable farming practices. Nicaragua is known as one of the top coffee-producing countries in Central America and has gained recognition in the specialty coffee market.

The geography and climate of Nicaragua provide ideal conditions for coffee cultivation. The country's volcanic soils, high altitudes, and distinct microclimates contribute to the development of unique flavor profiles in Nicaraguan coffee. The main coffee varieties grown in Nicaragua include Caturra, Catuai, Maracaturra, and Pacamara.

Nicaraguan coffee farmers employ both traditional and modern farming methods. Many farms practice shade-grown cultivation, where coffee trees are planted under a canopy of native trees, promoting biodiversity and environmental sustainability. This approach not only enhances the flavors of the coffee but also provides habitat for wildlife.

The coffee harvesting process in Nicaragua typically involves selective handpicking of ripe coffee cherries. This meticulous approach ensures that only the best cherries are harvested, leading to superior cup quality. The cherries are then processed using either the washed (wet) or natural (dry) method.

The washed processing method is commonly used in Nicaragua, where the cherries are pulped, fermented, and washed to remove the mucilage. This method produces coffees with clean flavors, bright acidity, and a balanced profile. The natural process involves drying the cherries with their pulp intact, resulting in more fruit-forward and complex flavor profiles.

Nicaraguan coffee is known for its bright acidity, medium body, and a wide range of flavor notes. Tasting profiles can include citrus, chocolate, floral undertones, nuttiness, and caramel. The coffee's smooth and well-rounded mouthfeel adds to its overall appeal and drinkability.

Sustainable and ethical practices are increasingly important within the Nicaraguan coffee industry. Many farmers prioritize environmental conservation, soil health, and fair trade practices. Certifications such as Fair Trade, Rainforest Alliance, and Organic are common, highlighting the commitment to social responsibility and environmental stewardship.

Nicaraguan coffee has gained recognition in the specialty coffee market for its quality and unique flavors. It is sought after by coffee enthusiasts and roasters who appreciate its distinct profiles and origin characteristics. Nicaraguan coffee is often enjoyed as a single-origin offering, showcasing the country's coffee terroir, or used in blends to add complexity and balance.

In summary, coffee grown in Nicaragua offers a delightful array of flavors, embodying the country's commitment to quality and sustainability. The unique growing conditions, meticulous processing methods, and focus on sustainable farming contribute to the exceptional coffee produced. Nicaraguan coffee remains an exciting origin for coffee lovers seeking distinct flavors and supporting ethically produced coffees.