Matagalpa, Nicaragua — Coffee Origin

Matagalpa’s lush highlands (altitude 1,100–1,350 masl) offer fertile volcanic soils, steady rainfall, and cool temperatures ideal for cultivating coffees with clarity and sweetness. Shade grown plots and mixed agroforestry help preserve biodiversity and soil health, yielding unroasted coffees with clean, balanced profiles that roasters have come to expect from Nicaragua’s northern mountain ranges.

How is Nicaraguan Coffee Graded

Nicaragua commonly exports specialty lots under SHG (Strictly High Grown) and EP (European Preparation) specifications. SHG denotes higher elevation—and typically denser, higher-quality beans—while EP indicates enhanced physical sorting and defect control. UCCEI’s organic washed lots align with these standards to deliver reliable, specialty-grade green coffee beans.

Nicaraguan Coffee Varieties

Member farms cultivate classic Central American cultivars—Caturra, Catuai, and Catimor. These varieties thrive in Matagalpa’s microclimates, contributing to a cup that often shows bright acidity, a medium body, and flavor notes of citrus, floral tones, and chocolate. Careful farm management and selective picking help preserve clarity and sweetness in the final roast.

Washed Processing

This UCCEI lot is a washed and patio-dried coffee. Ripe cherries are selectively harvested, depulped, fermented, and fully washed before patio drying. The result is a clean, balanced cup that highlights origin character—ideal for roasters seeking crisp structure and dependable sweetness from organic unroasted coffee.