Coffee production has played a fairly central role in Nicaragua's history. Mass-production began in the 1850s, and by the 1870s coffee had become a key export item. It held steady as Nicaragua’s main export commodity for over a hundred years, though faced significant setbacks during the late 1990s due to internal sociopolitical turmoil. Today, Nicaragua’s coffee industry has managed to bounce back, and coffee remains one of Nicaragua's primary export commodities today. The Central American nation is currently one of the largest coffee producers in the world.

This particular Nicaraguan coffee, roasted by our friends at Origin, comes from the central department of Matagalpa, a mountainous region that boasts a unique microclimate that expert coffee producers leverage to great effect; numerous high-quality specialty coffees make their way from farms in Matagalpa each year. 

The farm this coffee hails from, Hacienda Santa Luz, was one of two abandoned farms that owners Ricardo Herrera and Marco Tulio Gonzalez purchased at the start of their coffee venture in 2003. Santa Luz is geared towards sustainability as well as quality; the farm is Rainforest Alliance certified and planted with a diverse range of coffee varieties to preserve its biodiversity and that of the surrounding environment. This has the upshot of an increased yield for Santa Luz as well as a more disease-resistant crop. Additionally, 30 hectares of the farm are preserved as a natural forest. 

This particular lot from Santa Luz has an especially interesting genetic lineage. It is of the H3 coffee variety, which is a cross between Caturra and an Ethiopian landrace coffee, first developed by a multinational coffee consortium in the early 2000s. At first the H3 variety was largely ignored by producers due to a susceptibility to leaf rust disease, but it gained popularity later on after cuppings revealed its exceptional flavour potential. 

This is one of two H3 lots from Hacenda Santa Luz roasted by Origin, and it’s the naturally processed offering. Natural processing entails that the skin and fruit of the coffee cherry are left intact for several days prior to pulping and drying. Over this time, the coffee's natural sugars and the bacteria found on the coffee’s skin catalyse fermentation, which is essential for a coffee’s flavour development. Because the skin and fruit of the coffee is left on for this process, the cherry’s fruity flavours are able to seep into the coffee seed, which becomes known as the bean once roasted. Natural specialty coffees can be fantastic, and tend to offer bold, sometimes funky fruit notes, and a rich body, at the expense of the clarity and acidity typically exhibited by washed coffees.

Origin’s notes

• Flavour: Blueberry, winter melon, lavender, candy apple
• Body: Syrupy
• Acidity: Juicy
• Roast: Light-medium
• Suggested brewing methods: Espresso, plunger, siphon, AeroPress

Coffee details from Origin

• Country: Nicaragua
• Region: Matagalpa
• Farm: Hacienda Santa Luz
• Owners: Ricardo Herrera and Marco Tulio Gonzales
• Altitude: 700 - 900 masl
• Variety: H3 - Caturra and Ethiopian landrace cross
• Processing: Natural