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Nicaragua · north

Jinotega

Jinotega, in northern Nicaragua, grows most of the country's coffee: chocolate and citrus with medium body, shade-grown, plus rare Maragogype and Pacamara.

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Jinotega produces the majority of Nicaragua’s coffee, from mountainous terrain in the north of the country near the Honduran border.

The profile

Chocolate and citrus with a medium body and moderate acidity — a Central American profile that sits between Guatemala’s depth and Costa Rica’s brightness.

Maragogype

Nicaragua is one of the few places still growing meaningful quantities of Maragogype, the giant-bean Typica mutation. Yields are poor and the beans are spectacular to look at; the cup is mild and gentle.

Pacamara — the Pacas × Maragogype cross — also does well here.

Shade and biodiversity

Much of Jinotega’s coffee grows under substantial shade canopy, which slows ripening and supports significant biodiversity. Several reserves in the region are important for migratory birds.

Co-operatives

Nicaraguan coffee is dominated by smallholder co-operatives, some of which have built impressive quality programs and direct trade relationships.

Brewing it

Filter or espresso at medium roast. Straightforward to dial in and forgiving of an imperfect brew. Maragogype and Pacamara lots have very large beans; grind them a little coarser than usual and check the time.

What you need to make it

The equipment this actually requires — not a shopping list, the shortest route to doing it properly.