Nicaragua

The fail-safe, the crowd-pleaser, the ‘coffee’ coffee. Good roads and short distances, no tummy bugs, good surf, flor de caña. Honey, and caramel and all the sweetness. Sturdy as espresso, floral as filter. The top-grades, good-at-sport, good-looking marrying type.

History of Coffee in Nicaragua

The first coffee seeds came to Nicaragua in the mid 1800s. Since then, coffee has become one of the most important commodities produced in the country due to the social, economic, and environmental impacts it generates. Today, coffee, for Nicaragua, is a product that has played a key part in the writing of the history of the country.

There are more than 45,000 coffee growing families who depend on it. They are constantly contributing to the generation of labor, the preservation of natural reserves, and the care of soil, water and biodiversity, due to “extensive” farming practices.

95% of the coffee in Nicaragua is grown under the shade of a biodiverse mix of trees, which takes care of the surrounding flora and fauna. The coffee industry in Nicaragua has passed through some challenging moments including Hurricane Mitch and a major drought. Both these events had devastating effects on coffee plantations. However, despite these challenges, coffee growers in Nicaragua have never given up.

Thanks to their ambition, dedication, and passion, they have managed to move forward with their plantations and continue to produce fantastic coffees.

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General Info

Number of Producers

Average Farm Size

Hectares

Attitude

Number of exports

x 1000 bags

Harvest

November to March

Shipping Months

January – July

Buying areas

Matagalpa

Caturra

Harvest: December - February

Farm Size: 10 Hectares

Shipments:
February - June

Number of exports:
70 bags

Atitude: 1,300-1,500 masl

Jinotega

Catuai, Caturra, H3,
Pacamara, Parainema, Java

Harvest: November - February

Farm Size: 50 Hectares

Shipments:
January - June

Number of exports:
4095 bags

Altitude: 1,000-1,550 masl

Nueva Segovia

Catuai, Caturra, Maracaturra,
Pacamara, Pacas

Harvest:
December - March

Farm Size: 30 Hectares

Shipments:
February to June

Number of exports:
3699 bags

Atitude: 1,300-1,800masl

Madriz

Caturra, Catuai

Harvest:November - January

Farm Size: 22 Hectares

Shipments:
January - June

Number of exports:
878 bags

Atitude: 1,000 - 1,500 masl

Esteli

Caturra, Bourbon

Harvest: November to January

Farm Size: 7 Hectares

Shipments:
January to June

Number of exports:
xxxxxxx bags

Atitude: 1,000-1,300 masl

Harvest Calendar

Madriz

Madriz.

  • Varieties: Caturra, Catuai
  • Average farm size: 22 Hectares
  • Altitude:1,000-1,500 masl
  • Harvest Time: November – January
  • Shipment-months: January – June
  • Cupping notes: Floral with notes of nuts and green apple, regreshing and clean cup
  • Brands: Rio Coco, Las Sabanas
Nueva Segovia

Nueva Segovia

  • Varieties: Maracaturra, Catuai, Caturra, Pacamara, Pacas
  • Average farm size: 30 Hectares
  • Altitude:1300-1800 masl
  • Harvest Time: December – March
  • Shipping Months: February – June
  • Cupping notes: Chocolate, sweets, orange, vainilla, creamy
  • Brands: La Estrella, La Roca, Lovo, Las Victorias, Los Pirineos, El Jardin, Las Colinas, Los Polvorines, Don Fernando, Cerro de Jesus
Jinotega

Jinotega

  • Varieties:  Catuai, Caturra, H3, Java, Pacamara, Parainema,
  • Average farm size: 50 Hectares
  • Altitude: 1,000 – 1,550 masl
  • Harvest Time: November – February
  • Shipping Months: January – June
  • Varieties: Java, Catuai, Caturra, Pacamara, Parainema, H3
  • Cupping notes: Nuts, Hazelnuts
  • Brands: Apanas, Datanli, La Trampa, Las Nubes, La Venus, Apolo, La Plata, San Payo
Matagalpa

Matagalpa

  • Varieties: Caturra
  • Average farm size: 10 Hectares
  • Altitude:1,300 – 1,500 masl
  • Harvest Time: December – February
  • Shipping-months: February – June
  • Cupping notes: Floral, tomato, papaya
Esteli

Esteli

  • Varieties: Caturra, Bourbon
  • Average farm size: 7 Hectares
  • Altitude:1,000 – 1,300 masl
  • Harvest Time: November – January
  • Shipping-months: January – June
  • Cupping notes: Nuts, caramel, butter, hazelnuts

Our Team on the Ground

Our employees are our most important asset because without their dedication and passion for coffee, we would not be able to operate our business. We appreciate the job of those workers who add valuable contribution to the company, who don't only help to satisfy the necessities of more than 250 roaster around the world, but they align to our five values; transparency, traceability, direct relationships, cup quality, and sustainability. These people have been capable of delivering some of the best Latin American coffee to the world, whilst generating impact at origin and growing sustainably without losing their focus. Congratulations to our valuable and outstanding Caravela team!



Judith Amador


Judith is our QC Coordinator in Nicaragua. She has been selected to participate in the National and International Jury for the Nicaragua COE. In addition, Judith provided support to our Peruvian operation in 2017 gaining understanding of a very different coffee culture and industry.



Hosni Calix


Hosni is a PECA Educator in Nicaragua. His work in Caravela has been essential for the improvement of farm-level practices and the quality of coffee, not only in Nicaragua, but in other countries as well. Since the very beginning, his work has been focused on improving the quality of coffees in San Fernando and Jalapa, promoting innovation and experimentation and always aiming towards better quality. Hosni has also provided support to our Galapagos project, helping farmers in these Islands improve their quality. Hosni is also an avid reader and guitar player since he was 15 years old.


Yubelky Flores


Yubelky started working in Caravela on October 2016 as the coordinator of operations and logistics. She is responsible for maintaining the traceability of all the individual lots received in our Nicaraguan drying facilities. Once the coffee is dried, approved, milled and pack, Yubelky makes sure that it is exported on time to worldwide customers.

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