How is our Nicaraguan coffee grown and harvested?
An awful lot goes into harvesting our coffees,and our Nicaraguan coffee is no exception.
Coffee is one of Nicaragua’s main exports and as such, coffee farmers have developed new and innovative ways of growing and harvesting their beans.
Unlike ‘normal’ coffee drying where the fruit is removed, the “Black Honey” process is where farmers dry the beans with most of the coffee fruit still intact. During “honey” processing, farmers leave the fruit on the bean to allow the natural sugars to penetrate into the coffee. With daily diligence farmers rake and rotate and mix these incredibly sticky beans to develop the sweet and honey-like flavours. Each sticky and sweet cherry has a different amount of flesh surrounding the bean, which means that this process can take several weeks to complete correctly
This method is no easy feat and requires expert skill and constant monitoring and rotation by our farmers. It’s this attention to detail that delivers such a deliciously sweet and smooth cup and ensures the quality of the coffee.
What does Nicaraguan coffee taste like?
Master Origin Nicaragua with ‘Black-Honey’ processed Arabica has a sweet, satiny smooth texture and warming sweet cereal notes. Its smooth honeyed texture and distinct sweetness is a result of the rare Black-Honey process undertaken by our skilled Nicaraguan coffee craftsmen.
Coffee beans – a little taste of Nicaragua
Master Origin - single origin Nicaraguan Coffee
Our delicious Nicaraguan coffee has a medium intensity and sweet honey profile. Perfectly balanced, and crafted using a local technique, this coffee will take you on a sweet journey to Central America with every sip.
Bitterness ● ● ○ ○ ○
Acidity ● ● ○ ○ ○
Body ● ● ○ ○ ○
Roasting ● ● ○ ○ ○
Discover our full range of coffee blends
Nicaraguan coffee: a sustainable process
Sustainability is at the heart of our coffee making. Since 2003 our AAA Sustainable Quality™ Program has worked to source coffee in a responsible, ethical and sustainable way. This program is designed to ensure the continued supply of high-quality coffee while improving the livelihoods of farmers and their communities while also protecting our beautiful environment.
Nicaragua provides excellent conditions for growing coffee and for years farmers in the region have been able to produce exceptional coffee. For the last 10 years, the AAA Sustainable Quality Program has created a network of support and training systems in Nicaragua with goals to achieve sustainable growth.
At the heart of this program is working with farmers to implement sustainable practices . This includes teaching sustainable agricultural processes, offering strategies to increase productivity, and paying premiums for their coffee.
This rare origin black honey coffee is proof that sweetness can be sustainable, and should be shared.
Read more about our sustainable practices in Nicaragua
Nicaraguan coffee recipes
Looking for some recipe inspiration? Here are just a few of the delicious ways you can enjoy your Nicaraguan coffee.
Enjoy this Central American twist on an Italian classic. The foamy milk of a macchiato pairs perfectly with our sweet tasting Master Origin Nicaragua with ‘Black-Honey’ processed Arabica. As a coffee milk combination, this drink is perfectly balanced, and has nutty, roasted notes that surface.
- 1 capsule of Master Origin Nicaragua
- 100 - 120ml of cold milk
- Froth the milk
- Place the frothed milk into a large recipe glass
- Pour the coffee (40ml) directly over the frothed milk
- Add sugar to taste
Nicaragua Sweet and Crunchy
Just one sip and you’ll be off on a trip through the tastes of Nicaragua’s terroirs. The sweet aroma of banana takes you into the local Nicaraguan kitchen.
- 5ml banana syrup
- 80ml semi-skimmed milk
- 1 pinch of corn petal
- 1 Master Origin Nicaragua Capsule (40ml)
- Pour the banana syrup into your Cappuccino Glass
- Froth the milk with your Milk Frother
- Pour frothed milk right up to the rim of your cup
- Pour Master Origin Nicaragua on top.
- Decorate your drink with a few corn petals.
- Tip: Drink it as soon as it’s ready and you’ll get all the crunch of those corn petals.
Ready to create your own Nicaraguan coffee?
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