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 socio-political 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 is especially interesting for both its genetic lineage and processing. 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. It was initially set aside due to a susceptibility to leaf rust disease, but gained popularity after later cuppings revealed its exceptional flavour potential. 

This particular lot of H3 was additionally subjected to a unique and cutting-edge processing method called “yeast inoculation”. This processing method involves the introduction of particular yeast strains during the fermentation stage of coffee bean processing. This allows the coffee producer to more directly control the coffee’s fermentation than in a typical washed or natural process. This way, producers have a more precise understanding of the chemical compounds that will be produced during the fermentation process, and therefore more directly guide flavour development. 

Origin’s notes

• Flavour: Pineapple, caramel, biscuit, vanilla, melon
• Body: Tea-like
• Acidity: Fruity
• Roast: Medium
• Suggested brewing methods: Versatile

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: Washed / Inoculated