Best Coffee: Nicaraguan Grown
Nicaragua was, at one time, one of the foremost areas in the world for producing 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 beginning to make a comeback here, however, and coffee lovers are benefiting in many ways.
With a few exceptions, Nicaraguan coffee is mixed for balanced taste. The higher quality beans originate from the districts of Nuevo Segovia, Matagalpa, and Jinotega. The finest beans in the country come from the central region. They have a full-bodied flavor, are aromatic, and balance acidity with taste seamlessly.
Segovia also grows superb 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, rich, and well-balanced. Since the nation'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 area 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 newer, exceptional beans coming out of Nicaragua are longberry and peaberry. Growers of these beans are using an exclusive method to flavor the beans as they grow, creating a delicious, rich, full-bodied cup of coffee.
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