Nicaragua Coffee

Sweet, Nutty and Calm with Just the Right Touch of Fruit

Nicaragua is one of those origins that feels balanced from the first sip. Smooth sweetness, gentle fruit notes, and a warm nutty finish make it a crowd favorite. If you like coffees that are lively without being sharp and sweet without being heavy, Nicaragua is a perfect fit.

A little history

Coffee arrived in Nicaragua in the mid eighteen hundreds and quickly became part of the country's agricultural backbone. The mountain regions in the north developed a strong coffee culture built around small farms, family traditions and community run cooperatives.

Over the past few decades Nicaragua has become more focused on specialty production. Farmers invested in higher elevation varieties and cleaner processing, which has helped the country stand out with some beautiful, well structured coffees.

How Nicaraguan coffee is processed

Most Nicaragua coffee is washed, giving it a clean and smooth profile. Cherries are picked by hand, pulped, fermented, washed and dried in the sun. This method brings out clarity and sweetness without pushing the acidity too high.

You’ll also see honey processed and natural lots from certain regions, especially from newer micro mill style farms. Honey lots from Nicaragua tend to be silky with caramel depth. Naturals can offer berry sweetness and a rounder body.

What Nicaragua coffee tastes like

Nicaragua sits in a sweet spot between chocolate forward profiles and fruitier Central American styles. It’s approachable and flavorful with a very friendly structure.

Common flavors
Milk chocolate
Roasted nuts
Caramel and panela
Soft fruit notes like apple or plum
Mild citrus brightness
A smooth, easy finish

It’s a great all day coffee because it has character without being demanding.

Where it’s grown

Most specialty coffee from Nicaragua comes from the northern highlands where elevation and cool nights help develop sweetness and structure.

Jinotega is known for consistent, smooth cups with chocolate and nut notes.
Matagalpa produces balanced coffees with touches of fruit and a clean finish.
Nueva Segovia has become a standout region with higher elevation lots that show more complexity, including floral hints and deeper sweetness.

These areas typically range between twelve hundred and seventeen hundred meters, which brings out the gentle acidity and layered sweetness Nicaragua is known for.

Why we like Nicaragua

Nicaragua coffee is dependable in the best way. Smooth, sweet, quietly complex and incredibly drinkable. It works well as a daily pour over, makes a great medium roast and blends beautifully with brighter or more fruit forward coffees.

For First Chair Coffee Roasters, Nicaragua is one of those origins we reach for when we want a cup that feels calm, warm and balanced. If you enjoy coffees with chocolate sweetness, soft fruit notes and a comfortable profile, Nicaragua is a perfect place to explore.