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Nicaragua Coffee Beans

Coffee was introduced in Nicaragua in the mid-nineteenth century.  Unfortunately, Nicaraguan coffee has lost some of the valuable characteristics that once caused it to be a sought after coffee.  Now the wet-processed Nicaraguan coffee bean is mild, with a light acidity appropriate for blending and dark roasting.

Kevin Knox describes coffee in Nicaragua as bold (large beans) with a pronounced, but often salt like acidity.

Classification of Nicaragua coffee beans is by altitude.

For more information about Nicaraguan coffee, visit Sweet Maria's or

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Coffee Acidity

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Processing Coffee

Coffee Cultivars



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