Coffee beans Nicaragua SHG

Product description Coffee beans Nicaragua SHG

The sweet taste of coffee with a chocolate-vanilla aroma will get you out of bed, if only for its wonderful aroma. A mild citrus finish will tickle your taste buds and start your day.

Type of coffee: 100% arabica
Roasting: medium
Packaging: 50g / 220g / 1kg

Nicaragua SHG is an extremely smooth and highly balanced coffee. It is considered one of the most competitive coffees in the world, also thanks to the conditions in which it is grown. The abbreviation SHG stands for Strictly High Grown and describes coffees from plantations located between 1,500 and 2,000 meters above sea level. This altitude allows the grain to grow more slowly. Nicaragua SHG is slightly sweet, with citrus acidity and you can still smell chocolate on the very finish.

Flavor profile

Nicaragua SHG is characterized by a slightly honeyed taste, perfectly combined with peanuts and notes of black currants. Black tea and floral aromas harmonize the medium acidity. Coffees from these regions are characterized by milder acidity and a complex taste. Nicaraguan coffee is wet-dried, which helps fix the individual aroma and flavor components. After finishing the last sip, the chocolate lingers in your mouth for a long time.

Cultivation, processing

Nicaragua, which borders Costa Rica and Honduras, produces a range of coffees for the specialty coffee market. For example, the championship belongs to her for growing the largest coffee beans. It is the 12th coffee growing country in the world. Of the total volume, it is only 1.4% of the coffee grown in the world. More than 90% of its production is shipped. Since the beginning of cultivation, which began in the 19th century, its growers have gone through a turbulent period. Coffee, affected by war, hurricanes, export bans, is finally regaining its popularity in recent years. The altitude at which it is grown adds to its uniqueness. The very slow growth of the fruits results in a much denser and better quality grain at harvest time. Coffee cherries are harvested by hand from sunrise. The coffee is left to ferment aerobically, without water, overnight for about 12-18 hours, depending on the altitude of the farm and the surrounding conditions. As soon as the coffee reaches the point of fermentation, it is thoroughly washed and, if space permits, left for a few hours on sheets under the sun. If there is not enough time for this, the coffee is immediately packed and delivered to the purchasing agency. Coffee in Nicaragua is mainly grown by small farmers. With their approach to cultivation, the use of traditional technologies for drying, and their strict rejection of GMO policy, they are gaining more and more supporters.

How to prepare it

As with any good rounded coffee, there are many brewing options available. Nicaraguan coffee is an excellent choice for a long black americano or various espresso drinks, where you don't feel the acidity when drinking. This will become apparent gradually as the coffee cools. This type of coffee is a great choice for automatic coffee machines. If you want to improve its taste, try coarser grinding of the grains.