Nicaragua: Modern Day Coffee
Nicaragua was, at one time, one of the leading regions in the world for growing and exporting quality coffee beans. Unfortunately, political turmoil in the late 1970's forced a lot of growers out of business, or sent them fleeing to other countries. The coffee industry is starting to make a comeback here, however, and coffee lovers are benefiting in big ways.
With a few exceptions, Nicaraguan coffee is made for balanced flavor. The higher quality beans come from the areas of Nuevo Segovia, Matagalpa, and Jinotega. The choicest beans in the country come from the central region. They have a rich flavor, are aromatic, and balance acidity with taste flawlessly.
Segovia also grows exceptional beans, but they are not as well-known as their counterparts in other regions of Nicaragua. The Segovian coffee bean is not bitter or woody-tasting. It is smooth, flavorful, and well-balanced. Since the country's coffee-growing community raises dozens of different types and flavors of beans, not everything grown in Nicaragua tastes as flavorful as the beans roasted from the central region or Segovia area.
Choosing the roast of the bean can have more impact on the flavor than the bean itself. Most Nicaraguan beans are at their best with a medium roast. It brings out the flavor and aroma without the bitter aftertaste or "burnt coffee" smell. Two of the most recent, exceptional beans coming out of Nicaragua are longberry and peaberry. Producers of these beans are using a special process to flavor the beans as they grow, creating a delicious, rich, full-bodied cup of coffee.
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