Nicaragua Segovia

Coffee was introduced to Nicaragua in the late-1700s by missionaries and colonists. By the late 19th century, coffee became the country’s main export. Although a long history of political unrest, civil war and recent natural disasters have challenged the country, Nicaragua continues to produce coffee as its main crop for trade. The sheer size of the country offers a diverse array of microclimates which, when combined with the numerous varietals cultivated there, produce a range of cup profiles.Additionally, the majority of coffee cultivated in Nicaragua is shade grown using organic farming practices. It has become well known as a producer of high-quality Fairtrade and Organic coffees. The designations HG and SHG refer to altitude, as High Grown and Strictly High Grown respectively. SHG coffees are generally valued as a higher quality bean, due to the slow maturation of the bean in higher and cooler regions. In addition, EP stands for European Preparation, a standard which designates 100 percent of beans are above a 15 screen size with a maximum of eight defects per 300 grams. U.S. Preparation, by contrast, designates 100 percent of beans are above a 13 screen size with a maximum of 23 defects per 300 grams.

Variety: Catuai, Bourbon

Average Acidity, Body and Sweetness

Notes of Caramel, Lemon and Milk Chocolate

Fully Washed and Sun Dried

Light Roast

12oz Whole bean or Ground