NICARAGUA

Organic Nicaragua

March 10, 2026 0 comments

Discover the exceptional Organic Nicaragua coffee from Finca Las Camelias in Jinotega. Hand-picked and sun-dried on the farm, this high-altitude coffee offers bright lemon, rich dark chocolate, and toasted hazelnut notes, reflecting the dedication of the farmers and sustainable, organic practices.

AT A GLANCE

ORIGIN

Nicaragua

VARIETAL

Yellow & Red Caturra • Bourbon

REGION

Jinotega

PROCESS

Mechanically Demucilaged • Dried in the Sun

PRODUCER

Jinotega Finca Las Camelias

ALTITUDE

1,000–1,100 meters

CERTIFICATION

USDA Organic

HARVEST

October - February

THE STORY BEHIND THIS COFFEE

This USDA Organic-certified coffee comes from the highlands of Jinotega, Nicaragua, a mountainous coffee-growing region known for its favorable conditions for specialty Arabica production. Produced at Finca Las Camelias, the coffee is cultivated with a focus on responsible farming, sustainable organic production, and careful quality management. Ripe cherries are hand-picked on the farm, reflecting the care and attention given throughout the production process.

Grown between 1,000 and 1,100 MASL, this lot features Yellow & Red Caturra and Bourbon varieties. After harvesting, the coffee undergoes machine and sun drying, with initial processing and final preparation carried out on the farm under strict quality control. The result is a balanced specialty coffee with bright lemon acidity, rich dark chocolate, and smooth hazelnut characteristics.

This Nicaragua coffee brings together organic cultivation, highland production, careful harvesting, and farm-level processing to showcase the character of Jinotega. With its clean citrus brightness, chocolate depth, and nutty sweetness, the coffee offers a distinctive expression of the region and the dedication behind its production.

GROWING CONDITIONS

ELEVATION

Grown at 1,000–1,100 MASL, the moderate highland elevation provides favorable conditions for Arabica coffee, supporting steady cherry development and balanced cup characteristics.

CLIMATE

Jinotega's cool, mountainous climate and seasonal rainfall create favorable conditions for coffee cultivation, supporting healthy Arabica plants and gradual cherry development.

SOIL

The farm's long-term focus on soil restoration and erosion control has helped rebuild soil health across previously degraded agricultural land, supporting productive and sustainable coffee cultivation.

SUSTAINABILITY

Organic cultivation, forest preservation, biodiversity protection, and responsible land management support the ecological health of the farm while helping maintain sustainable coffee production within the surrounding highland landscape.

VARIETAL – YELLOW & RED CATURRA, BOURBON

Yellow Caturra, Red Caturra, and Bourbon are Arabica varieties well suited to the highland coffee-growing conditions of Nicaragua. Caturra is recognized for its clean cup character, bright acidity, and balanced structure , while Bourbon is valued for its sweetness, smooth body, and complexity .

Together, these varieties complement the mountainous growing conditions of Jinotega and contribute to a balanced and expressive cup. In this lot, the combination presents bright lemon acidity, dark chocolate depth, and hazelnut character , reflecting the quality-focused cultivation and processing of Finca Las Camelias.

VARIETAL IN FOCUS

Caturra (Red & Yellow)

ORIGIN

A natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Available in red and yellow cherry variants, both sharing identical plant genetics.

CHARACTERISTICS

Compact dwarf plant, high yield, and adaptable to a wide range of altitudes. Red variant is the more common of the two; yellow variant ripens slightly earlier and is less widely planted. Both are susceptible to leaf rust and require higher inputs to maintain yield quality.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body. Yellow variant tends slightly softer and cleaner; red shows a touch more fruit definition and structure.

ROLE IN THIS LOT

Contributes bright acidity, clean citrus character, and a crisp, lively finish.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Nicaragua Coffee Drying Process

1

MACHINE & SUN DRYING

After processing, the coffee undergoes machine and sun drying at the farm. Combining these drying methods helps reduce moisture while supporting consistent quality and preserving the coffee’s natural characteristics.

2

CAREFUL DRYING

Drying is carried out under strict quality control to help achieve consistent moisture reduction and protect the coffee’s clean, balanced profile, including its lemon, dark chocolate, and hazelnut characteristics.

3

OPTIMAL MOISTURE

The coffee continues through the drying process until it reaches a suitable moisture level for stable storage and further preparation, helping maintain its quality from the farm through to the final cup.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Lemon

Dark Chocolate

Hazelnut

BODY

Medium

ACIDITY

Bright, citrus-like

SWEETNESS

Chocolate & nutty sweetness

WHY WE SELECTED THIS LOT

We selected this Lot 1271

We selected this Lot for its combination of organic cultivation, highland production, and careful farm-level processing. Sourced from Jinotega, Nicaragua, the coffee reflects the region’s favorable growing conditions and Finca Las Camelias’ long-term commitment to responsible agriculture and quality-focused production.

The combination of Yellow and Red Caturra and Bourbon varieties, grown at 1,000–1,100 MASL and processed through machine and sun drying, produces a distinctive cup with bright lemon acidity, dark chocolate depth, and hazelnut character. Careful harvesting, drying, and quality control help preserve the coffee’s balanced and expressive profile.

For Artizan Coffee, this lot represents our interest in coffees that bring together origin character, responsible cultivation, and careful processing. Finca Las Camelias offers a compelling expression of Jinotega coffee while demonstrating how long-term investment in sustainable farming and land stewardship can contribute to quality in the cup.

FAQs

Everything you need to know.

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