Nicaragua

# 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 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.
• A critical contribution to the example of the origin of the 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.

☕ 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 large pot of hot water (no longer cooking!)
• 3-4 min. later, pour coffee through a cloth and fill it in a pot.
• coffee is drunken with lots of sugar, surprise surprise 😉

Coffee

• Java Nica
• Matagalpa Bio
• Matagalpa Finca Los Milagros
• Jinotega Finca San Ramon
• Jinotega Caturra
• Nicaragua SHG
• Flores del Cafe
• Nicaragua PUR
• Café de Nicaragua

 

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A post shared by Bunaa (@bunaa.de) on May 27, 2019 at 11:01pm PDT