Nicaraguan Green Coffee
About Nicaraguan Coffee
Nicaragua is Central America's largest country and one of its most significant coffee producers. Coffee cultivation is concentrated in the northern highlands, where altitude, volcanic soils and a well-defined rainy season create favourable conditions for Arabica production.
Andisi sources Nicaraguan green coffee beans from highland growing regions, making them available to importers, roasters, distributors and other commercial buyers internationally. Nicaraguan green coffee is available in both standard commercial grades and specialty grades.
Contact Andisi to request specifications, green coffee samples and current availability. Cupping reports and detailed origin information are available for specialty-grade lots.
Quick Facts
- Altitude
900–1,500 m above sea level
- Varieties
Caturra, Catuai, Bourbon, Maragogipe
- Key Regions
Jinotega, Matagalpa, Nueva Segovia
- Processing
Washed; natural available
Coffee-Growing Regions
The main coffee-producing regions in Nicaragua are Jinotega, Matagalpa and Nueva Segovia, all located in the northern highlands. Jinotega is the largest producing department, accounting for a significant share of Nicaragua's total coffee output.
The region's volcanic soils, combined with altitudes ranging from 900 to 1,500 metres, support the production of Arabica coffee with good density and cup quality. Shade-grown cultivation is common in parts of the region.
The main harvest season in Nicaragua runs from November through February, with peak activity in December and January. The timing varies slightly by altitude and specific location within the growing regions.
Andisi sources from producers and cooperatives in Nicaraguan growing regions. Specific origin details are available on request depending on current crop availability.
Varieties, Processing & Cup Profile
Arabica Varieties
Common varieties include Caturra, Catuai, Bourbon and Maragogipe. Maragogipe, known for its large bean size, is a distinctive Nicaraguan variety that attracts interest from specialty buyers.
Processing Methods
Washed processing is the most common method in Nicaragua, producing clean, well-defined cups. Natural-processed lots are available from some producers and offer a different flavour profile for specialty buyers.
Cup Characteristics
Nicaraguan Arabica typically shows medium acidity, medium to full body and a smooth, balanced profile. Notes of caramel, chocolate and mild fruit are common. High-altitude lots can achieve specialty cupping scores above 80.
Available Grades & Specifications
Standard Commercial Grade
Commercial-grade Nicaraguan green coffee, washed process. Suitable for blending and commercial roasting. Full green coffee analysis and physical sample available on request.
Specialty Grade (80+ Score)
Specialty-grade lots with cupping scores of 80 and above. Origin-traceable, with cupping reports and detailed producer information available for qualifying buyers.
For current availability, pricing and full technical specifications, contact Andisi directly.
Sourcing & Export
Andisi sources Nicaraguan green coffee and coordinates its supply to international buyers including importers, roasters and distributors in Asia, Europe and other markets. We manage the commercial and logistical coordination between origin and destination.
Buyers interested in Nicaraguan green coffee can contact Andisi to discuss specifications, request samples and obtain current availability and pricing. Export documentation and green coffee analysis are available as part of the sourcing process.
Explore Other Origins
Request Nicaraguan Green Coffee Samples
Contact Andisi to discuss specifications, request green coffee samples, or enquire about current availability and pricing.