Nicaragua
Non-stop flight to Managua
Their exceptional coffee
Immediate takeoff guaranteed
While the Nicaraguan coffee industry has had a turbulent history, marked by civil wars, hurricanes and sanctions, it is currently booming among the world's coffee-producing countries.
Most Nicaraguan coffees are shade-grown on very small farms (less than 3 hectares) with organic farming practices, although few are certified organic. The reason is that most Nicaraguan farmers are too poor to buy fertilizers and pesticides or pay organic certification fees, plus access to the mountains is difficult and roads impassable. It is easier to lower 70 kg bags of coffee than to raise 60 kg bags of fertilizer.
“La Brûlerie du Cantin selects for you a country, a region, a plantation and above all farmers who wish to improve the quality of their coffee, which allows them to be freer in their actions. »
In Nicaragua, only Arabica coffee beans are grown and almost all of them grow at altitudes between 800m and 2500m. Coffee grown at higher altitudes takes longer to mature, resulting in denser, heartier, and more flavorful beans.
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Coffee cultivation in Nicaragua is considered “shade grown.” Farmers grow coffee in the shade under the canopy of native and exotic trees. These trees and farmers' management practices help support ecosystem services such as biodiversity, soil and water conservation. The coffee plants are mainly composed of Arabica varieties, which allows for higher quality beans from the regions. There are many varieties of coffee trees in the country, including Bourbon, Caturra, Typica, Yellow and Red Catuai, Catimor, Maracaturra, Pacamara and Maragogype.
Other features
Nicaraguan coffees are very different from other Central American beans. Most Nicaraguan beans have a medium to smooth body and moderate to bright acidity that is accompanied by a clearly defined, fruity, crunch. The aroma contains elements of sweet caramel, citrus and chocolate, while the coffee itself can have a very pleasant, balanced and bittersweet flavor.
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