Coffee Nicaragua Maragogype Superior Giants, 1kg

Origin and Plantation This coffee grows in the Jinotega region at 1,500 meters on volcanic soil and is harvested on small fincas. Coffee experts know that Nicaragua produces top-quality coffees. In mountainous areas, only ripe coffee beans are hand-picked over up to eight harvesting sessions. This is necessary because not all cherries ripen at the same time; on one branch, you can find flowers, green cherries, and ripe red cherries. Character and Taste In our quest for the best coffee quality, we came across these remarkable Nicaraguan Maragogype beans. Interestingly uniform and large beans determined our choice of Nicaraguan Maragogype over the Mexican giant bean. The brew holds its own against Mexican Maragogype. The spicy and almost creamy Nicaraguan coffee is mainly sold to Japanese and American coffee enthusiasts. Special Features Nicaraguan coffees offer a wide spectrum of flavor profiles. Some resemble Mexican Oaxaca coffees, while others have more acidity. Others, like specialties from the Nueva Segovia region, are lightly lemon-flavored and delicate. Traditional botanical varieties are used: Typica, Bourbon, and Maragogype dominate, along with Caturra and Pacas varieties. Maragogype coffee is especially notable for its consistently high quality.