Origin Story: Nicaragua — The Land of Lakes, Volcanoes & Hidden Coffee Treasures
Discover the story behind our Nicaragua San Juan del Río Coco — a shade-grown single origin from the northern highlands, with vanilla, citrus, and silky cocoa notes.
Nicaragua is often called the land of "lakes and volcanoes" — a country of dramatic natural beauty, where the landscape shifts from Pacific coastline to cloud-draped highland in a matter of miles. It's in those highlands, far from the tourist trail, that some of Central America's most exciting specialty coffee is quietly being grown.
San Juan del Río Coco: A Region Worth Knowing
Our Nicaraguan coffee comes from the Madriz department in the northern highlands — specifically the municipality of San Juan del Río Coco, named after the river that winds through the valley and nourishes the rich volcanic soils below.
This is shade-grown coffee country. Smallholder families — each farming an average of just 2.8 hectares — cultivate their trees under the canopy of native forest. The shade slows the ripening of the cherries, deepening flavour complexity and helping preserve the land. It's a traditional approach that's been practised here for generations, and it produces coffee of remarkable nuance.
High Altitude, Slow Ripening
The farms of San Juan del Río Coco sit at elevations of up to 1,800 metres above sea level — among the highest growing conditions in Central America. At this altitude, the cool air slows the development of the coffee cherry, allowing sugars to build gradually and flavour compounds to develop with greater complexity.
Cherries are harvested between December and March, then sun-dried on raised beds — a careful, labour-intensive process that preserves the bean's delicate character and ensures an even, consistent dry.
What's in the Cup
Nicaragua San Juan del Río Coco is a coffee of elegance and refinement:
- Aroma: Delicate hints of vanilla, citrus peel, and toasted nuts
- Flavour: Bright citrus acidity balanced by smooth cocoa and roasted hazelnut, with gentle layers of vanilla and caramel
- Body: Creamy and round, offering a silky mouthfeel
- Finish: Elegant and lingering, with nutty undertones and refined sweetness
How to Brew It
The creamy body and layered complexity of this Nicaraguan coffee shine brightest as a pour-over or filter, where the vanilla and citrus notes can fully express themselves. Brew at a slightly lower temperature (around 90°C) to preserve the delicate floral notes.
It also makes a beautifully smooth espresso — elegant, refined, and never harsh. A long black or Americano lets the complexity breathe.
Try Our Nicaragua San Juan del Río Coco
Available in 250g and 1kg bags, in whole bean, French press, filter, and espresso grinds. Small-batch roasted to order at our roastery.
