Nicaragua’s coffee growing regions are concentrated in the northern highlands, where Jinotega and Matagalpa are the best-known producing departments. Grown by smallholder farmers at elevations between 1,200 and 1,700 meters, Nicaraguan coffees are prized for their balance — a gentle sweetness, caramel body, and mild acidity that makes them accessible yet complex.
Nicaragua
OriginCentral America's largest nation by area producing sweet, balanced coffees with soft acidity and caramel complexity from northern highland farms.
Coffees from Nicaragua
8 in stock · 8 total
NICARAGUA | Las Delicias | Javanica | Washed
Javanica varietal from a 12-hectare Nicaraguan farm with a family legacy dating to the 1800s; sweet vanilla and brown sugar notes.
El Morito Pacamara
Pacamara from Guatemala's high-altitude El Morito farm delivers tangerine brightness with strawberry sweetness and dark chocolate depth.
NICARAGUA | Mama Mina | Red Pacamara Petit | Washed
Nicaraguan Pacamara Petit from a century-old family farm, naturally fog-shrouded for slower cherry ripening and complex flavor development.
Nicaragua - La Bendicion - Pacamara - Natural
Pacamara natural from Nueva Segovia with strawberry shortcake, guava, and grapefruit brightness.
Blue Orchid Blend
Huckleberry's approachable house espresso blend with chocolate, caramel, and full body—works perfectly with milk.
Civitas
Full-bodied darker roast with dark sugars, chocolate, toffee, and nutty notes.
Nicaragua Jinotega Elixir Carbonic Macerated Natural Swiss Water Decaf
Carbonic macerated Nicaraguan decaf with berries, chocolate, and subtle spice—funky and dialable.
Sound & Vision Blend
Chocolatey Latin American base with bright East African natural-processed fruit—the versatile house espresso that works everywhere.