Nicaraguan coffees have a wide range of flavor attributes. Some cup like Mexican coffees from Oaxaca, others have a more pronounced acidity. Some are mildly citrusy and bright, such as the coffees of Dipilto in Nueva Segovia department. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Pacas. There is some of the less desirable Catimor varietal, but many farms removed it after the "catimor craze" 10-20 years ago passed.
No coffees are currently available from this origin. The review is our most recent offering, provided for reference.
Caturra coffee in bloom
Appearance.2 d/300gr, 15-18 Screen
ProcessingWet Process (Washed)
RegionComarca La Virgen, Dipilto
RoastThis coffee works well on a wide range of roasts, City+ to Full City+, and a bit into 2nd crack as well. I am partial to the sweetness of City+ roast.