Coffee Beans from Nicaragua
Nicaragua was, at one time, one of the best areas in the world for producing and exporting quality coffee beans. Unfortunately, political turmoil in the late 1970's forced many 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 many ways.
With a few exceptions, Nicaraguan coffee is mixed for balanced flavor. The higher quality beans come from the regions 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 excellent 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 nation's coffee-growing community raises dozens of varieties and flavors of beans, not all beans grown in Nicaragua tastes as flavorful as the beans roasted from the central location or Segovia area.
Selecting the roast of the bean can have more influence on the flavor than the bean itself. Most Nicaraguan beans flourish with a medium roast. This brings out the flavor and aroma without the bitter aftertaste or "burnt coffee" smell. Two of the most recent, exotic beans coming out of Nicaragua are longberry and peaberry. Producers of these beans are using a special technique to flavor the beans as they grow, creating a fantastic, savory, full-bodied cup of coffee.
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