The Nicaraguan coffee trade has gone through turbulent times since it began in the mid-1800s, enduring periods of both high and low demand. In recent decades the Nicaraguan coffee trade has been hurt by civil war and hurricanes as well as the U.S. bans on Nicaraguan imports during the cold war. Nicaraguan coffee is now beginning to make a comeback to its former popularity. The coffees of Nicaragua are classified, or graded, based upon the altitude at which they are grown., good Nicaraguan coffee displays a mild, fruity brightness and will tend toward higher-toned characteristics such as citrus and floral sensations rather than lower-toned sensations such as papaya/apricot and chocolate.
Nicaraguan coffee key facts: Percentage of World Market 1.45%
Harvest October r-March
Process: Washed and Natural- pulped natural
World Ranking as producer: 12th
Main Type: Arabica ,Caturra, Bourbon, Pacamara, Catimor