# 13 of the coffee producers worldwide.
- Introduced in 1790 by Catholic missionaries, Coffee was and is the main export good of Nicaragua.
- 80% of coffee in Nicaragua is grown between 800 und 1,900 m, mainly Arabica like Bourbon and Pacamara.
- Main cultivation areas are: Madriz, Estilí and the better varieties from Nueva Segovia, Jinotega and Matagalpa.
- Speciality Coffee have the designation Central Estrictamente Altura.
- Since small-scale farmers usually do not have money for agricultural machinery and chemicals, they are mainly cultivated biologically.
- Thanks to the UCPCO (Unión Cooperativa Productores de Café Orgánico), coffee is not only cultivated ecologically, but fair trade as well.
- They support small farmers in their independence and in securing their livelihood.
- Fairtrade movement can be found here >>
- The taste varies depending on the region from sweet, caramel and milk chocolate to floral delicate and acidic, hearty and honey.
Coffee in Nicaragua: Traditional Preparation
- In a Comal, a flat clay bowl, the beans are roasted over the fire and then ground.
- The powder is placed in a self-sewn cloth filter (Colador) and hot water with sugar is poured over it so that the coffee is caught in another pot.
- The coffee is then filled into a thermos flask.
- Pastries are popular with coffee in Nicaragua.
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