Nicaragua

Northern highland department producing about 65% of Nicaragua's coffee. Jinotega coffees typically feature balanced acidity, medium body, and notes of chocolate, nuts, and mild citrus with caramel sweetness. The region's varied elevations create diverse quality potential.

Northern region bordering Honduras producing distinctive coffees. Nueva Segovia coffees typically offer bright acidity, medium body, and notes of tropical fruit, caramel, and chocolate. The area has gained recognition through Cup of Excellence competitions.

Mountain range in Nueva Segovia producing exceptional coffees. Dipilto coffees often present bright fruit acidity, complex sweetness, and notes of citrus and tropical fruit with chocolate undertones. The area consistently produces Cup of Excellence winners.

Northern region known primarily for tobacco production. Estelí coffees often display balanced profiles with chocolate notes, medium body, and mild acidity. The region's higher elevation areas produce quality specialty coffee.

Valley region in Nueva Segovia near the Honduran border. Jalapa coffees typically offer balanced acidity, medium body, and notes of chocolate, nuts, and subtle fruits. The area's sheltered valleys create distinct growing conditions.

Northern department between Estelí and Nueva Segovia. Madriz coffees typically feature balanced sweetness, medium acidity, and chocolate characteristics with mild fruit notes. The region includes varied microclimates suited to quality production.

Central highlands region with long coffee production history. Matagalpa coffees often present balanced profiles with mild acidity, chocolate sweetness, and nutty characteristics. The region includes some of Nicaragua's oldest coffee estates.