{"title":"Nicaragua","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"category-growing-regions\"\u003e\n\u003ch2\u003eGrowing Regions\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThe two most common regions are \u003cstrong\u003eJinotega\u003c\/strong\u003e and \u003cstrong\u003eMatagalpa\u003c\/strong\u003e, but they are rarely labeled or sold by region as the two regions have similar harvests in most regards. Most of the coffee is sorted and sold by altitude, with SHG (strictly high grown) beans being at the top of the mountain and (HB) Hard Bean being a little lower and cheaper (although still pretty good in the overall picture). The very best Nicaraguan coffees are not going to blow you away. Because of the very low acidity, very little aftertaste, and minimal complexity, Nicaragua is my favorite bean to use for flavored coffee.   Nicaragua is the most common country for finding the Margogype varietal, which is a bean extraordinary large in size (\"elephant bean\").  Unfortunately, the Margogype varietal is not known for its taste quality, and is more of a novelty coffee than something to seek out.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eRoasting Guide\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eRoasted just maybe 20-30 seconds past the end of the 1st cracks lends itself well to being an every day coffee, or for adding solid flavoring components. Take it almost to the 2ndcracks to add oil flavorings.As a drip coffee, Nicaragua is a really nice, albeit unordinary, mug of coffee, and one of my favorites from the Central American region. You do have to use your imagination a bit to pick up the undertones, but the lighter roasts will have creamy milk chocolate hints and occasionally mild citrus notes; and at the 2nd cracks you can find the same subtle character but with a generally pleasing richer body. French Roast is good, although nothing special.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2\u003eManual\u003c\/h2\u003e\n\u003cdiv class=\"categoryextrafield\"\u003e\n\u003cdiv class=\"content\"\u003e\n\u003cp\u003eThe mountainous country of Nicaragua is well suited for growing specialty coffee, and you find a large variety of offerings with every certification in the book at very little premium in price over the non-certified crops.\u003c\/p\u003e\n\u003cp\u003eNicaraguan coffee is a washed process bean, and while I’ve had natural and pulped natural Nicaraguan experiments, I don’t see them becoming popular.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"nicaragua-nuevo-segovia","title":"Nicaragua Nueva Segovia","description":"\u003cp\u003eSo the most common regions for growing coffee in Nicaragua are Matagalpa and Jinotega, and we usually have one or the other in stock, and they are fairly interchangable for all purposes. Nueva Segovia is a region in the northwest, bordering Honduras. Only 13% of coffee production comes from this region, but it is respected and sought out on the coffee market.\u003c\/p\u003e\n\u003cp\u003eIt is a fair trade organic certified co-op coffee, and also shade-grown certified. If you’re not familiar with Nicaraguan coffees, here’s the rundown: surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, cranberry, brown sugar. Sweet and pleasant flavor, with a clean sweet aftertaste. Nicer than our everyday classic Nicaragua. \u003c\/p\u003e\n\u003cp\u003eIt’s a bean that will appeal to just about any coffee drinker because there’s no biting acidity, earthiness, or complex tastes that may turn off certain people. For a single origin brew, choose your personal preference of anywhere from a Full City (407 degrees?) up to a Full City+ (418 degrees?)\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.\u003c\/p\u003e\n\u003cp\u003eUSA arrival October 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630885273688,"sku":null,"price":6.39,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/1683664235642.jpg?v=1738611908"},{"product_id":"nicaragua-selva-negra-estate","title":"Nicaragua Selva Negra Estate","description":"\u003cp\u003eThis is a completely self-sufficient private coffee estate at the top of a mountain in the Matagalpa region. The workers are given schools, hospitals, social events, clean water, and decent wages. This one works anywhere from light to French. I like it not quite into the 2nd cracks, and either drink it as is or add flavoring to it. But you can take it to the second cracks and call it medium roast. Take it 60 seconds into the second cracks and call it French. You just can't go wrong with this one, it's a flexible coffee. It is one of the most expensive Nicaraguans on the market, partly because of their socially and environmentally conscious practices. They are Bird Friendly certified which is the strictest and hardest of all the certifications to achieve. I buy it straight from the farm 1,200 pounds at a time. If I bought it through a broker like most roasters do, the price would be a good $2 dollars more expensive per pound to cover all the freight and middlemen.\u003c\/p\u003e \u003cp\u003eThis is the 2014 crop. Coffee Review rated it a 91 in 8\/09 \u003ca href=\"http:\/\/www.coffeereview.com\/review.cfm?ID=1925\"\u003ehttp:\/\/www.coffeereview.com\/review.cfm?ID=1925\u003c\/a\u003e I would suggest 2014 was not one of their better years, and I would rate it 86 this year, but it's a nice mug of coffee nonetheless. \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886256728,"sku":null,"price":4.39,"currency_code":"USD","in_stock":false}]},{"product_id":"nicaragua-selva-honey-process","title":"Nicaragua Selva Honey Process","description":"\u003cp\u003eSame Nicaragua Matagalpa Estate farm direct coffee, 2011 crop. A small portion of the crop was processed pulped natural (honey processed). The bag says, \"Premium\" on it in large letters, and I couldn't agree more.\u003c\/p\u003e \u003cp\u003eAfter a year of asking, I finally talked them into selling me one bag of it. And as far as I can find, I was lucky to get that much. I can't find where any other roaster or broker or green bean seller has gotten their hands on this bean before. No one else sells it either roasted nor unroasted. So...enjoy it while it lasts.\u003c\/p\u003e \u003cp\u003eA few years ago Boot Coffee put out a very nice guide on how to roast honey processed coffee. The process makes it react as though it is a soft bean, so don't overheat it up front or you'll scorch it. You can view their recommendation roasting curve \u003ca href=\"http:\/\/www.loslajonesestate.com\/eng\/wp-content\/downloads\/roasting\/roast-profile-honey.pdf\"\u003ehere\u003c\/a\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886289496,"sku":null,"price":4.5,"currency_code":"USD","in_stock":false}]},{"product_id":"nicaragua-don-paco-estate","title":"Nicaragua Don Paco Estate","description":"\u003cp\u003eDon Paco went to Nicaragua in 1967 with the goal of growing the best coffee in the country and using it to better the lives of the people living there. The Don Paco Coffee is a 5,000 foot altitude coffee growing deep in the beautiful Matagalpa region, carefully sorted and processed.\u003c\/p\u003e \u003cp\u003e If you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call \"mild\" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.\u003c\/p\u003e \u003cp\u003eThis makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice.\u003c\/p\u003e \u003cp\u003eFor a single origin brew, choose your personal preference of anywhere from a Full City 407 degrees up to a Full City+ 418\u003c\/p\u003e \u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.\u003c\/p\u003e \u003cp\u003eComparing Don Paco to Selva Negra: Don Paco is certified Fair Trade Organic, while Selva Negra chooses not to pay for those certifications. However, Selva Negra is Rain Forest Alliance and Bird Friendly certified. They are both from the Matagalpa region, and they are both high altitude coffees and carefully processed. Don Paco is imported through a brokerage, and Selva Negra is farm-direct. Taste-wise they are extremely similar.\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630886879320,"sku":null,"price":3.9,"currency_code":"USD","in_stock":false}]},{"product_id":"nicaragua-rio-coco","title":"Nicaragua Rio Coco","description":"\u003cp\u003eNicaraguan coffee has more body than most Central Americans, and less acidity. It is smooth, pleasant, a little bit citrus in lighter roasts, but with a clean aftertaste. A little bit nutty\/cocoa in medium roasts. Gets a little bit thinner in dark roasts, but it's not bad by any means. It won't wow anybody, but it doesn't have defects in the taste.\u003c\/p\u003e\n\u003cp\u003eRio Coco is a remote land in Jinotega on the central-east border. The Agribusiness Cooperative is trying to build it up, give the residents there a better livelihood. There is no other means of outside income\/jobs other than growing coffee. The coffee does have organic and fair trade certification. There are only 4 telephone lines in the whole region. The literacy rate is hovering around 50%.\u003c\/p\u003e\n\u003cp\u003eThe lack of complexity and acidity makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice. Nicaragua is a coffee that I use as a base for flavorings, because there aren't many undertones competing with the flavoring, and there isn't an earthy aftertaste or much acidity to detract from the flavor I'm creating on top of it.\u003c\/p\u003e\n\u003cp\u003eIt’s also a bean that will appeal to just about any coffee drinker because there’s no biting acidity, earthiness, or weird tastes that may turn off certain people. For a single origin brew, choose your personal preference of anywhere from a Full City up to a Full City+  It's certainly a step up from the average Colombia, although not as nice as say, a Costa Rica.\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.\u003c\/p\u003e\n\u003cp\u003eUSA arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630888288344,"sku":null,"price":5.32,"currency_code":"USD","in_stock":false}]},{"product_id":"nicaragua-dipilto","title":"Nicaragua Dipilto","description":"\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003eIf you’re not familiar with Nicaraguan coffees, here’s the rundown: surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, chocolate, lemon, and pleasant flavor, with a clean sweet aftertaste. A nice every-day drinking coffee, or at least a major component for your Breakfast Blend.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"line-height: 1.5em;\"\u003e\u003c\/span\u003eNicaragua coffee is, in fairness, a rather boring coffee, so keep expectations in check. We roast the bean just 10 seconds or so beyond the end of the 1st cracks to maximize the complexity. It's a forgiving coffee, however, and you can roast it to any level without being disappointed. Feel free to take it up to the 2nd cracks or even beyond. This also makes it a great choice for beginners to learn how to roast or to learn how a new roaster behaves.\u003c\/p\u003e\n\u003cp\u003eIf you taste grassy flavors, you got it a little bit too light -- give it a few more seconds in the roaster next time. \u003c\/p\u003e\n\u003cp\u003eIt’s a bean that will appeal to just about any coffee drinker because there’s no biting acidity, earthiness, or complex tastes that may turn off certain people. \u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, but it does have a little bit thinner body at this roast level.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNicaragua DIPILTO is sourced from family-owned farms organized as a coop known as PRODECOOP. It provides producers with financing, training, and technical assistance to improve coffee quality. It also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS Arrival May 2020\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894841944,"sku":null,"price":3.86,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/nicdiplito2020.jpg?v=1738611753"},{"product_id":"nicaragua-natural","title":"Nicaragua Anaerobic","description":"\u003cp\u003eFinca Los Papales is located in the Jinotoega region of Nicaragua, run by the Angelina Lopez family for more than a century. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is best as a light or medium roast. It's a washed coffee, which underwent anaerobic fermentation which giving it an extra edgyness in its flavor and complexity.\u003c\/p\u003e\n\u003cp\u003eI'm roasting this to around 402 degrees bean temperature, which with our calibration puts it about a degree darker than a natural process Ethiopian coffee. We get floral notes, some lavender, almost tingly like a dandelion. Hints of cherry and grapefruit. A little cinnamon at the finish. I'm almost tasting it better after swallowing. Somehow it comes to life after you have already drunk it.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere’s a little acidity, not really any earthy or fermented tastes, and it's an overall nice coffee -- albeit hard to describe. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUS Arrival October 2023\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630894907480,"sku":null,"price":5.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20240111121655.jpg?v=1738611751"},{"product_id":"nicaragua-honey","title":"Nicaragua Honey","description":"\u003cp\u003eThis is the first time we've had a Pulped Natural (honey processed) Nicaraguan for sale.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eIt is from Finca Suspiro which is \u003c\/em\u003ein a remote 4000 foot altitude section of reaches of the Matagalpa mountains. Suspira consists of only 10 acres and produces a low number of bags annualy, but of high quality coffee. They separate their bushes by different varietals and do not mix them with each other. So this one is 100% Orange Bourbon varietal which is a mutation of bourbon and ripens at an orange color. And then it has been honey processed by hand to make it sweeter and slightly fruity. \u003c\/p\u003e \u003cp\u003eThe coffee is nice to roast as a light roast and has tastes of citrusy and chocolatey undertones. Being a honey coffee, it's a little tricky to roast -- we struggled with it tasting both over roasted and under roasted at the same time, which means it needed more airflow and slower heat. If you roast this in small batches and keep the roast slowed down it is fantastic.\u003c\/p\u003e \u003cp\u003eBut drinking it as espresso is what really wows me. I'm roasting this to around 415 degrees bean temperature, which is right to the 2nd cracks. And then putting it through the espreso machine for a shot that is all crema, no bitterness, lots of brightness but not sour, lots of fruit (cascara flavored), and sweet lingering fruity aftertaste. \u003c\/p\u003e \u003cp\u003e\u003cspan\u003eThis is a spring 2016 crop coffee, but it arrived later then the rest of the Central American crop. US Arrival October 2016\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630895071320,"sku":null,"price":5.1,"currency_code":"USD","in_stock":false}]},{"product_id":"nicaragua-isabelia","title":"Nicaragua Isabelia","description":"\u003cp\u003eIf you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call \"mild\" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.\u003c\/p\u003e\n\u003cp\u003eWe are buying this one from our importer who is from Nicaragua, so he has been to the farm and showed us pictures and told us stories. We have also met a former worker who ran the processing mill, so it is fun to have this one in stock. It is from the Jinotega region and is grown high up in the mountain on the Isabelia farm. The coffee is Red Catuai varietal and undergoes a lot of quality checks and sorting.\u003c\/p\u003e\n\u003cp\u003eAlthough it's a somewhat \"boring\" coffee, we do have a lot of customers who enjoy it. It has a mild chocolatey and almond taste to it, is not harsh, is not acidic, and is not earthy. So it fits the bill for \"regular coffee\" for the average person. It's pretty easy to roast: too light of roasts don't tend to taste sour and too dark of roasts don't tend to taste burnt, so you have a lot of leeway on the roast. Here at the roasting shop, it's our favorite bean for adding flavoring to. Roast the bean just past the end of the 1st cracks and add the flavoring of your choice.\u003c\/p\u003e\n\u003cp\u003eFor a single origin brew, choose your personal preference of anywhere from a Full City 407 degrees up to a Full City+ 418\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival July 2024\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":19630897397848,"sku":null,"price":6.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20250316_181852055.jpg?v=1742149271"},{"product_id":"nicaragua-jinotega-1","title":"Nicaragua Jinotega Olomega","description":"\u003cp\u003eIf you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call \"mild\" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.\u003c\/p\u003e\n\u003cp\u003eIt's pretty easy to buy Nicaraguan coffee. The two main regions are Matagalpa and Jinotega, and taste and quality is pretty much identical between them. This one is Jinotega and is from the Olomega Co-op.\u003c\/p\u003e\n\u003cp\u003eAlthough it's a somewhat \"boring\" coffee, we do have a lot of customers who enjoy it. It has a very mild chocolatey and floral taste to it, is not harsh, is not acidic, and is not earthy. So it fits the bill for \"regular coffee\" for the average person. It's pretty easy to roast: too light of roasts don't tend to taste sour and too dark of roasts don't tend to taste burnt, so you have a lot of leeway on the roast. Here at the roasting shop, it's our favorite bean for adding flavoring to. Roast the bean just past the end of the 1st cracks and add the flavoring of your choice.\u003c\/p\u003e\n\u003cp\u003eFor a single origin brew, choose your personal preference of anywhere from a Full City 407 degrees up to a Full City+ 418\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2022\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":29038645051480,"sku":null,"price":4.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG_20190616_102827.jpg?v=1738611621"},{"product_id":"nicaragua-jinotega-el-diamante","title":"Nicaragua El Diamante","description":"\u003cp\u003eEl Diamante Estate has one of the highest altitudes in the Segovia region, and they \u003cspan\u003eharvest their coffee two months later than most other Nicaraguan farms to take advantage of the cloud cover up on their mountain. The slower growth allows for the coffee to absorb more nutrients producing more complex flavors in the cup. \u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough Nicaragua is a somewhat \"boring\" coffee, I prefer it as a light roast (roast it like a Costa Rica, and you'll be happy. For us, that means about 30 seconds past the end of the first cracks). It has a lot of sweetness, a caramel taste to it, an almond taste to it, is not harsh, is not acidic, and is not earthy. It fits the bill for \"regular coffee\" for the average person, but it's far sweeter and less bitter than most \"regular coffee.\"  It's pretty easy to roast: too light of roasts don't tend to taste sour and too dark of roasts don't tend to taste burnt, so you have a lot of leeway on the roast. If you get it too light, you might taste vegetables, and that's how you know you didn't get it dark enough.  You can take it all the way up to the 2nd cracks if you want a darker roast flavor. \u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks. It's a little bit thin bodied when you do this. \u003c\/p\u003e\n\u003cp\u003eUS Arrival: May 2025\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":32560532324440,"sku":null,"price":6.98,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/nicaraguaburlapcoffeebag.jpg?v=1738611538"},{"product_id":"nicaragua-natural-villa-guadalupe","title":"Nicaragua Natural Villa Guadalupe","description":"\u003cp\u003eMy importer who was born in Nicaragua called me up excitedly and told me that for the last 10 years he's been trying to find a Nicaraguan farmer who could make a delicious natural processed coffee, and this is the one and I need to buy it. So I did, and it doesn't disappoint \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt's the most complex, highest rated coffee from Nicaragua I've ever enjoyed. The coffee is best as a light roast, but it holds its own as a medium roast. If you roast it Full City (about halfway between first cracks ending and second cracks beginning), it has a cranberry and papaya fruity flavor. \u003c\/p\u003e\n\u003cp\u003eThere are no defective tastes, no earthiness, nothing unpleasant. It's not as intense and fruity as an Ethiopian Natural coffee, but Nicaragua isn't really known for coffees that blow you away. It's not like other coffees that we currently have in stock, so it was fun playing around with different roasts and brewing methods on this one. On most days, I'd still rather drink a Natural Ethiopia, but I wouldn't turn down a mug of this. I love pouring a mug of this and telling a customer it's a Nicaragua, and they look bored, and then they take a sip.....\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2021\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":39741495378008,"sku":null,"price":4.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/PXL_20211128_075213688.jpg?v=1738611412"},{"product_id":"nicaragua-natural-el-pastoral","title":"Nicaragua Natural El Pastoral","description":"\u003cp\u003ein an unusual twist of experimentation, this Nicaragua was sundried to make it more fruity and sweeter. It also is more labor intensive, so the price on the natural processed coffees tend to be higher even though the actual cost and water usage on the farm is less.\u003c\/p\u003e\n\u003cp\u003eThe coffee is best as a light roast, but it holds its own as a medium roast. If you roast it Full City (about halfway between first cracks ending and second cracks beginning), it has a juicy creme brulee flavor with above average sweetness. There's a little bit of a green pepper taste, and I'm not sure if it's my roast or if its the bean, but I haven't been able to shake off that slightly vegetal note in the background.  If you take it to the 2nd cracks, its less sweet but still has that creamy mouthfeel and even some grape and cocoa flavors in it. You wouldn't normally roast a natural coffee this dark, but it seems to hold up okay to the heat.\u003c\/p\u003e\n\u003cp\u003eThere are no defective tastes, no earthiness, nothing unpleasant. It's not nearly as intense and fruity as an Ethiopian Natural coffee, but Nicaragua isn't really known for coffees that blow you away. For what it is, it is one of the most pleasant and complex beans we have seen come out of Nicaragua. It's not like other coffees that we currently have in stock, so it was fun playing around with different roasts and brewing methods on this one. On most days, I'd still rather drink a Natural Ethiopia, but I wouldn't turn down a mug of this.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: March 2023\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":44694758261023,"sku":null,"price":4.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/products\/IMG20230408112326.jpg?v=1738611350"},{"product_id":"nicaragua-matagalpa","title":"Nicaragua Matagalpa","description":"\u003cp\u003eIf you’re not familiar with fine Nicaraguan coffee, here’s the rundown: it's normal coffee, or what you might call \"mild\" because there's nothing jumping out at you. It has surprisingly low acidity for a Central American coffee, subtle undertones of creamy walnut, sweet and pleasant flavor, with a faint milk chocolate and very faint lemon aftertaste. Its simplicity allows it to be a very approachable coffee, and in roasting it, it is a rather forgiving coffee, lending itself to a variety of roast profiles and levels with good results.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis one is not from a specific estate or anything special, but it is a 5,000 foot altitude coffee growing deep in the beautiful Matagalpa region, carefully sorted and processed, with Rainforest Alliance Certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis makes it a fantastic choice for adding flavoring to. Roast the bean just to the end of the 1st cracks, around 400 degrees, and add the flavoring of your choice.\u003c\/p\u003e\n\u003cp\u003eFor a single origin brew, choose your personal preference of anywhere from a Full City 407 degrees up to a Full City+ 418\u003c\/p\u003e\n\u003cp\u003eBecause it’s a high-altitude washed process coffee, it’s an excellent choice for French Roast, and you can take it a good 50 seconds into rolling second cracks, to around 444 degrees.\u003c\/p\u003e\n\u003cp\u003eUS Arrival March 2023\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":45253005705503,"sku":null,"price":4.85,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/IMG20230619112544.jpg?v=1738611334"},{"product_id":"decaf-nicaragua-water-process","title":"Decaf Nicaragua (Water Process)","description":"\u003cp\u003eFor those of you who are concerned about the use of chemicals in the decaf process, Mountain Water Process Nicaragua is an economical, crowd-pleasing choice. It’s sweet and flavorful and can pass for a non-decaf coffee. It is certified organic, certified fair trade.\u003c\/p\u003e\n\u003cp\u003eA nice clean sweet Central American coffee, this a rare decaf bean that can be roasted lightly and still taste really good. It is not particularly complex, but it is a sweet with notes of walnut and lemon, and it doesn't have a decaf taste to it. I roast it the same as caffeinated Nicaragua, except that it needs less heat to follow the same roast profile. You can optionally take it darker, but I would say the Sumatra or Peru or Colombia are better dark roast decafs.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":47443064848671,"sku":null,"price":5.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20240105_235826850.jpg?v=1738611282"},{"product_id":"nicaragua-parainema-natural","title":"Nicaragua Parainema Natural","description":"\u003cp\u003ein an unusual twist of experimentation, this Nicaragua was sundried to make it more complex and sweeter. It also is more labor intensive, so the price on the natural processed coffees tend to be higher even though the actual cost and water usage on the farm is less. This is the Parainema varietal which I've only had from Honduras before, and it's my favorite varietal in Honduras so I was curious to see the results of growing it in Nicaragua. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is best as a light roast, but it holds its own as a medium roast. If you roast it Full City (about halfway between first cracks ending and second cracks beginning), it has a aloevera flavor with above average sweetness. There's a little bit of a vegetable taste and flowers. If you take it close to the 2nd cracks, its less sweet but still has a creamy mouthfeel and even some jasmine. You wouldn't normally roast a natural coffee this dark, but it seems to hold up okay to the heat. The name of the farm is Finca Monte Sinai.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNicaraguan microlots always disappoint me compared to other countries. But for what it is, it is one of the most pleasant and complex beans we have seen come out of Nicaragua. It's not like other coffees that we currently have in stock, so it was fun playing around with different roasts and brewing methods on this one. On most days, I'd still rather drink a Natural Ethiopia, but I wouldn't turn down a mug of this.\u003c\/p\u003e\n\u003cp\u003eUS Arrival: October 2024\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"happymugcoffee","offers":[{"title":"Default Title","offer_id":49479226458399,"sku":null,"price":6.65,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/files\/PXL_20241002_224530720.jpg?v=1740674857"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0045\/8548\/8472\/collections\/nicaragua.jpg?v=1647829812","url":"https:\/\/happymugcoffee.mom\/collections\/nicaragua.oembed","provider":"Happy Mug","version":"1.0","type":"link"}