Nicaragua

Nicaragua

Coffee came to Nicaragua in the mid-1800's but did not have to compete with well established crops like indigo or banana. It took coffee just 20 years to become the country's number one export and by the dawn of the 20th century, coffee represented 65% of Nicaragua's exports. Between 1895 and 1926, production of coffee in the Jinotega region alone tripled, from 4,500 bags to 13,500. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown.
View as Grid List

14 Items

per page
Set Descending Direction
  1. Soft mango, apple, pineapple, chocolate
    • 12
    Log In To Buy / Sample
  2. Lychee, marshmallow/candyfloss, guava, wine-like
    • 20
    Log In To Buy / Sample
  3. Strawberry syrup, toffee, honey, dark cherry
    • 13
    Log In To Buy / Sample
  4. Melon, white grape, white chocolate, caster sugar, candyfloss, orange
    • 12
    Log In To Buy / Sample
  5. Plum, yellow fruits, dried prune, cookie, syrupy body.
    • 16
    Log In To Buy / Sample
  6. Tomato, green apple, caster sugar, banana, shortbread, caramel
    • 17
    Log In To Buy / Sample
  7. Papaya, guava, lemon and lime, caramel, red apple, vanilla, strawberry
    • 20
    Log In To Buy / Sample
  8. Raspberry, cranberry sauce, caramel, stone fruit, lemon and lime
    • 18
    Log In To Buy / Sample
  9. Almond, green apple, sultana, banana, white sugar
    • 35
    Log In To Buy / Sample
  10. Melon, white grape, white chocolate, caster sugar, candyfloss, orange,
    • 11
    Log In To Buy / Sample
  11. Pina colada, cocoa, apple strudel, orange, ginger bread, strawberry, cola
    • 8
    Log In To Buy / Sample
  12. Apple cordial, caramel, blackberry, subtle note of rose water
    • 5
    Log In To Buy / Sample
  13. Strawberries with cream, chocolate, blood orange.
    • 10
    Log In To Buy / Sample
View as Grid List

14 Items

per page
Set Descending Direction