Some of Nicaragua's first arabica coffee beans were planted by German immigrants in the mid 1800s in the mountainous region of Matagalpa. Today, the country's fertile soil continues to nurture both the plant and the people who rely on it to make a living.
Beans are typically wet-processed, sun-dried, and sorted by skillful hands. The coffee harvest is tedious labor that produces a valuable product, which generates much needed income for many Nicaraguans.
Coffee is at the top of Nicaragua's export list, and these days, many farmers are participating in Fair Trade production practices and consumers around the world can support these farming families and their rural communities by buying Fair Trade products.
When asked if Nicaraguan coffee is like a big bodied Guatemalan coffee, Philip Meech (owner and roast master general of Caffe Lusso Coffee Roasters) answers, “Nope, but that is what my customers love about them. You get a light, clean, refreshing cup of coffee with subtle nuances, and the instant it rolls down the back of your palate the coffee is gone. Long gone. It finishes so quick that it’s now just a memory, like the memory of the last perfect sunset you took in, a memory so perfect you long to find it again.”
My sentiments exactly.
Now, you know what goes great with coffee?