Coffee Nicaragua Maragogype Giants in 250 g bag, whole bean

Origin and Growing Region

This coffee grows in the Jinotega region at 1,500 meters on volcanic soil and is harvested from small Finca farms. Coffee experts know that Nicaragua offers top-quality coffees. In the mountainous areas, only ripe coffee beans are hand-picked over up to eight harvest sessions, because not all cherries ripen at the same time – a single branch may have blossoms, green cherries, and ripe red cherries simultaneously.

Character and Taste

In our search for the best coffee quality, we came across these outstanding Nicaraguan Maragogype beans. Surprisingly uniform and large beans led us to choose Nicaraguan Maragogype over the Mexican giant bean. The brew is by no means inferior to the Mexican Maragogype. Spicy and almost creamy, Nicaraguan coffee is mainly sold to Japanese and American coffee lovers.

Special Features

Nicaraguan coffees offer a wide spectrum of flavor notes. Some are comparable to Mexican Oaxaca coffees, while others have more acidity. Others, like those from the Nueva Segovia region, are slightly lemony and light. Traditional botanical varieties: Typica, Bourbon, and Maragogype dominate, alongside Caturra and Pacas. Maragogype coffee stands out for its consistently high quality.