Grown in the district of San Juan del Rio Coco, this exceptional Nicaraguan coffee offers a hint of sweet citrus aroma, ripe pear, and honey flavors. Balanced and medium-bodied with very little acidity, a floral aroma, and a chocolate-colored finish, the Nicaragua Rio Coco is SHG (Strictly High Grown) and provides an elegant cup.
Ninety-five percent of Nicaragua's coffee is "shade-grown," a method where farmers grow coffee under a canopy of native and exotic trees. This approach, along with sustainable management practices, helps preserve the ecosystem, promoting biodiversity and conserving soil and water.

This coffee is certified organic.

Our coffees have the significant characteristic of being roasted in an artisanal manner, where only experience and human oversight achieve the optimal level of roasting. The success of the roasting process lies in finding the right balance between time and temperature.

Notes on Central American Coffee

All Arabica coffee plants in the Caribbean and Central America are descended from a plant transported to Martinique in 1723 by French naval officer Gabriel Mathieu de Clieu, who took it from the Royal Botanic Gardens in Paris.

Guatemala

The coffees from this country are characterized by their almost smoky flavor and high acidity. The beans have a not exactly perfect appearance. They usually take the name from the mountain regions where they grow, except for Maragogipe, which usually grows in flat areas and has a giant bean.

Costa Rica

Costa Rican coffees have the strongest flavor among all Central American varieties: the taste is very rich, full-bodied, and strongly acidic. The best coffees come from the Pacific coast mountains.

Mexico

Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best qualities are those that grow at high altitude.