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| We deliver the finest South American Gourmet Coffees in attractive gift baskets and if you desire the ultimate coffee experience, you can even visit an exotic coffee plantation—All this, right from here! |
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| Nicaragua |
| Large-scale coffee growing began in Nicaragua in the
1850s, and by 1870 coffee was the principal export
crop, a position it held for the next century. |
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Coffee is a demanding crop, however, because coffee
trees require several years to produce a harvest, and
the entire production process requires a greater
commitment of capital, labor, and land than do many
other crops.
Coffee also grows only in the rich volcanic soil
found on mountainous terrain, making transportation of
the crop to the market difficult.
In 1992 more land was planted in coffee than in any other crop. The actual amount of land devoted to coffee varies somewhat from year to year, but averaged 210,000 hectares in the 1980s.
Production is centered in the northern part of the central highlands north and east of Estelí, and also in the hilly volcanic region around Jinotepe. Although production of coffee dropped somewhat in the late 1980s, the 1989 crop was still 42,000 tons.
Nicaragua's poor transportation system and ecological concerns over the amount of land devoted to growing crops on volcanic slopes in the Pacific region limit further expansion of coffee cultivation
These limitations have led growers to explore planting other crops in undeveloped areas of the country.
Nicaraguan coffees from the Segovia, Jinotega and Matagalpa regions are underrated. They often possess great body and balance, outperforming Colombians many in the cup.
Nicaraguas from Nueva Segovia tend to cup more like Mexican coffees from Oaxaca. The botanical cultivars utilized are traditional: Typica, some Bourbon and Maragogype dominate, along with Caturra and Paca. There is some of the dreaded Catimor varietal, but many farms have removed it after the "catimor craze" 10-20 years ago.
Good Nicaraguan coffees are considered a "classic" cup: great body, clean flavor, and balance. They are unique among Centrals in the fact that the highest grown (SHG grade: Strictly High Grown) do not develop the pronounced and sharp acidity of other Centrals. |
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