Nicaragua Jinotega Coffee- May's Coffee of the Month

Nicaragua Jinotega (pronounced "hee-noh-TEH-gah"), situated in Central America, is a coffee-growing area increasingly favoured by specialty coffee lovers. Nicaragua Jinotega Coffee is renowned for its exceptional quality and unique flavours, making it a standout in the world of specialty coffee. Grown in the Jinotega region of Nicaragua, this coffee is cultivated at high altitudes, providing rich soil and ideal conditions for coffee trees to flourish. The Jinotega region is known for producing Caturra and Bourbon varietals, which grow between 1,100 to 1,700 metres, resulting in a coffee with a well-rounded body and balanced sweetness.

Nicaragua Jinotega Coffee is renowned for its exceptional quality and unique flavours, making it a standout in the world of specialty coffee. Indulge in a delightful coffee experience with our exclusive Coffee of the Month Club! Join today to receive a carefully selected coffee delivered straight to your door each month for just £9.49.

The origin story

The origin story of Nicaragua Jinotega dates back to the mid-19th century when coffee cultivation began in the region. Nestled in the northern highlands of Nicaragua, Jinotega's fertile volcanic soil, high altitude, and favourable climate provided the perfect conditions for coffee trees to thrive. The region's coffee industry flourished over the years, becoming a vital part of Nicaragua's economy. Nicaraguan coffee gained recognition for its distinct flavour profile and high quality, attracting attention globally for its well-balanced and approachable taste.

Introduced to the country in the 1850s, coffee soon became Nicaragua's primary export. However, decades of war, political unrest, embargoes, and natural disasters in the mid to late 1900s posed challenges to the country's agricultural infrastructure, impacting coffee production. Despite these adversities, Nicaraguan coffee production has persevered, generating over £ 399.13 million annually in exports and involving more than 40,000 coffee producers, predominantly smallholder farmers. The region's coffee value chain employs over 330,000 people, highlighting the significant role of coffee in Nicaragua's economy.

Key features of Nicaragua Jinotega coffee

• Growing Regions: Jinotega is the primary coffee growing region in Nicaragua, known for producing Caturra and Bourbon coffees at altitudes between 1,100 to 1,700 metres.

• Tasting Notes: Nicaraguan coffee from Jinotega offers a mild, fruity brightness with higher-toned characteristics like citrus and floral sensations, showcasing a well-rounded, deep, and often sweet flavour profile.

• Coffee Plant Varieties: Common varieties in Nicaragua include Bourbon, Caturra, Pacamara, Maragogype, Maracaturra, Cutaui, Catimor, with Bourbon known for mild flavours like vanilla, pear, chocolate, and pie crust.

• Export and Cultivation: Nicaragua is a prolific producer of Arabica beans, with a focus on sustainable cultivation methods and a significant portion of coffee farmers being smallholders in cooperatives.

• Quality and Processing: Nicaraguan coffee is typically wet processed (washed), with Strictly High Grown (SHG) beans grown at altitudes above 1,200 metres, resulting in denser, sweeter beans of higher quality.

• Unique Characteristics: Jinotega coffee is renowned for its top-notch Arabica beans that mature slowly due to the cool climate and high altitude, offering deeper and more varied flavour profiles.

Cultivation process of Nicaragua Jinotega coffee

Most coffee farms in Jinotega are small, family-owned operations that utilise traditional cultivation methods. Coffee plants are typically grown under shade, which helps protect them from excessive sunlight and maintains soil fertility. This method of shade-grown cultivation also promotes biodiversity and provides a habitat for various species of birds and insects. 

The most common coffee varieties grown in Jinotega are Bourbon, Caturra, and Catuai. These Arabica varieties are well-suited to the region's high-altitude conditions, which allow the coffee cherries to mature slowly and develop a denser, sweeter bean.

Farmers in Jinotega often employ the washed processing method, which involves removing the coffee cherry's outer pulp and skin before allowing the beans to ferment in water. After fermentation, the beans are thoroughly washed to remove any remaining mucilage and then left to dry, either in the sun or using mechanical dryers.

Brewing options for Nicaragua Jinotega coffee

Pour-Over

• Boil water and let it cool slightly.
• Place a filter in the dripper and rinse it with hot water.
• Add medium-ground coffee to the filter.
• Slowly pour hot water over the grounds in a circular motion, allowing the coffee to bloom.
• Continue pouring in a slow, steady stream until you reach the desired brew strength.

French Press

• Coarsely grind coffee beans.
• Add the coffee grounds to the French Press.
• Pour hot water over the grounds, ensuring all are saturated.
• Stir the coffee and water mixture.
• Place the lid on the French Press and let it steep for about 4 minutes.
• Press down the plunger slowly to separate the grounds from the brewed coffee.

Cold Brew

• Coarsely grind coffee beans.
• Combine coffee grounds and cold water in a container.
• Stir to ensure all grounds are saturated.
• Cover and let it steep in the refrigerator for 12-24 hours.
• Strain the mixture to separate the grounds from the cold brew concentrate.
• Dilute the concentrate with water or milk to your desired strength.

Espresso

• Finely grind coffee beans.
• Tamp the grounds into the portafilter.
• Extract the espresso shot using an espresso machine, aiming for a precise extraction time of around 25-30 seconds.
• Adjust the grind size and tamping pressure to achieve the desired flavour profile.

Aeropress

• Insert a filter into the Aeropress cap and pre-wet it.
• Add coffee grounds to the Aeropress chamber.
• Pour hot water over the grounds and stir.
• Attach the cap and let it steep for a short period.
• Plunge the coffee into your cup, adjusting the brewing time and pressure to control the strength of the brew.

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