This hub extends our Nicaragua Origins Guide with sourcing notes, project ideas, and QC criteria. It’s built to
support how you talk about Nicaragua as more than “another mild” — a thoughtful link between comfort and elevation.
Producer & Estate Focus — Where Our Nicaragua Story Begins
Nicaragua’s best coffees are not accidents. They come from farms and co-ops that pair volcanic terroir with
deliberate processing and long-term programs. This grid is where your real partners will live as they’re chosen.
Matagalpa
Heritage Hills & Reliable Sweetness
Historic estates and organized growers define Matagalpa. We look for teams who manage shade, pick ripe, and
run clean washed processing — yielding cocoa, almond, and honey-led cups that can anchor blends or stand alone.
Jinotega
Cooler Heights, Balanced Complexity
Higher elevations and mistier valleys give Jinotega extra lift. With good milling, you get layered sweetness,
soft fruit, and structure — a natural fit for intentional house coffees and approachable single origins.
Nueva Segovia
Pacamara, Maracaturra & Signature Lots
Borderlands with altitude and variety diversity. This is where standout Pacamara and experimental lots live.
We’re interested when partners can show repeatable results and clean structure beneath the fireworks.
How We Intend to Use Nicaragua Lots
Nicaragua fills a strategic slot in the lineup: a composed origin that reassures guests while quietly signaling
higher standards.
Matagalpa / Jinotega
Core House & Blend Component
FilterBatch BrewBlend Backbone
Clean washed lots with cocoa, almond, and honeyed sweetness. Comfortable in a diner mug, confident on a
modern bar.
Role: Reliable origin choice when you want “easy” to still feel curated.
Nueva Segovia & Select Projects
Single-Origin Features
Pour-overLimited Release
Higher-scoring lots with florals, stone fruit, and layered sweetness. Used to show how elevated Nicaragua can
be when varieties and processing are dialed.
Role: Seasonal spotlight for enthusiasts and wholesale partners.
Honey & Natural Experiments
Texture & Story in Moderation
EspressoSignature Drinks
When executed with control, honey and naturals add fruit and weight without chaos. We only entertain them from
partners with clear protocols and proven cup stability.
Role: Add character to the menu without diluting quality standards.
Processing & Quality Control — Guardrails for Nicaragua
Nicaragua gives you the raw materials for beautiful coffees; our guardrails make sure they arrive tasting like it.
Washed baseline: We start with clean, sweet washed lots — no baggy, phenolic, or astringent notes.
Fermentation clarity: Partners should know times, temps, and targets, not just “overnight.”
Drying discipline: Preference for raised beds or well-managed patios with documented moisture goals.
Storage & milling: Parchment rested cool and dry; careful milling to preserve density and avoid damage.
Experimental lots: Honeys and naturals must show repeatability and structure after transit — not just score sheet romance.
In short: Nicaragua lots should taste deliberate. This hub becomes your record of which partners consistently do.
Pacamara, Maracaturra & Other Signature Projects
Nicaragua is synonymous with big-bean varieties like Pacamara and Maracaturra. They’re exciting — and demanding.
Used carelessly, they’re muddy; used well, they’re some of the most distinctive coffees on your menu.
Require slow, even drying and careful sorting to avoid phenolic or herbal notes.
Show best in roast curves that respect their density and size — no lazy “same as everything else” profiles.
Great candidates for limited releases and educational content about variety and process.
As you add real Pacamara or project lots, document them here: farm names, elevations, processing details, and
how you tuned the roast to honor them.
Brew & Menu Strategy for Nicaragua Coffees
Nicaragua should feel like a confident handshake: calm, sweet, quietly high-standard. Position it where that
message matters.
Filter & Batch Brew
Let the honeyed sweetness do the work.
1:15.5–1:16.5 ratio, medium grind.
Highlight cocoa, almond, honey, and gentle fruit.
Ideal as a “house with standards” offering.
Espresso
Smooth and forgiving with nuance.
Start at 1:2–1:2.2 ratio.
Look for syrupy texture, soft acidity, and clean finish.
Pairs seamlessly with milk; can work as a gentle straight shot.
Menu Language
Tell a composed story.
Use language like “volcanic highlands,” “honeyed sweetness,” and “clean, calm cup” when accurate.
Call out Pacamara or project lots when you can explain the why, not just the buzzword.
Will this page list specific Nicaragua producers and projects?
Yes. As you confirm estates, co-ops, or Pacamara projects, this hub becomes the living record — with names,
elevations, processing details, and why they earned a place in your lineup.
Why separate this from the main Nicaragua origin page?
The main page is guest-facing and introductory. This Stories hub adds sourcing depth, QC criteria, and
search-friendly detail for enthusiasts, wholesale partners, and your own internal standards.
