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Nicaragua | Finca La Andra | Maracaturra | Natural process

Grade: SHG

Region: Monzonte, Nueva Segovia

Farm: Finca La Andra

Variety: Maracaturra

Processing method: Natural process

Soil: Sandy soil

Flavor: Citrus, brown sugar, banana, floral

Nicaraguan coffee seems to have been forgotten by the world in recent years, and it’s rare to see Nicaraguan coffee. In fact, Nicaragua’s growing conditions are no less favorable than those of other Central American countries, and its coffee is best known for its balanced flavor profile.

Nicaraguan coffee growing regions

Nicaragua is located in the central part of Central America, bordered by Honduras to the north, Costa Rica to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west, with a total area of 130,400 square kilometers, making it the largest country in Central America. The north-central part of Nicaragua consists of highlands; the eastern part is a coastal plain with many jungles and swamps, characterized by low and flat terrain; the western part is a coastal lowland, with many volcanoes and lakes to the east.

Nicaragua is mainly divided into four major coffee-growing regions: Nueva Segovias, Matagalpa/Jinotega, Boaco, and the Pacific Coast.

The highest cultivation altitude is in the Nueva Segovia region, at around 1,450–2,100 meters, producing the highest-grade S.H.B. (Strictly Hard Beans).

Nueva Segovia is located in the northern part of Nicaragua, bordering Honduras, Madriz, and Jinotega.

Nueva Segovia coffee consistently stands out among tens of thousands of competitors in international cupping competitions (Cup of Excellence) and is hailed as the top coffee-growing region in Nicaragua, Central America. The Nueva Segovia region has an average altitude of over 1,450 meters, with year-round cool and humid conditions, significant day-night temperature variations, and persistent fog, all contributing to the unique aroma of high-altitude coffee.

Nicaragua’s growing conditions, in fertile volcanic soil, coupled with the local alpine climate surrounded by thick fog year-round that covers the entire mountain forest, create a low-temperature and humid environment. Years of varietal hybridization and evolution, combined with adherence to ancient and time-consuming processing methods, preserve natural acidity and rich aromas. Shaded cultivation ensures even sunlight exposure, and the slow growth of coffee cherries also indirectly absorbs moisture from the fog, resulting in vibrant and varied flavor expressions in the coffee beans. Thanks to such excellent coffee-growing conditions, the resulting coffee is characterized by mild acidity and a smooth mouthfeel. With careful sipping, one can detect subtle fruity and chocolatey sweetness released in the throat, along with rich body and multi-layered aftertaste.

Coffee varieties

Maracaturra

Maracaturra is a hybrid of Caturra, known for its productivity and balanced flavor, and the “elephant bean” Maragogype, renowned for high-quality coffee. It combines the larger bean size of the former with the sweet flavor of the latter. This variety is commonly found in the coffee-growing regions of Nicaragua and El Salvador.

Aside from its eye-catching bean shape, Maracaturra coffee beans also boast complex flavors that are equally unforgettable.

However, the cultivation of this coffee is not widespread, with very few growers planting it, making it relatively rare on the market. The reasons are: this variety is a fragile and delicate plant, susceptible to leaf rust,  posing significant risks during cultivation. Growers must invest more time and resources to control the occurrence of leaf rust. Moreover, compared to other common varieties, its yield is also lower. This means that Maracaturra trees produce relatively few coffee cherries each season, which, from an economic perspective, is also a challenge for growers.