Nicaragua SHB EP Maragogype – Roasted Coffee

Taste & Crema

Nicaragua SHB EP Maragogype coffee is slightly acidic. The taste hints at dark chocolate, caramel, and hazelnuts rather than fresh fruit. Even before you taste it, it will attract you with an exceptionally distinctive aroma. After the first sip, you can tell that you are drinking a perfectly balanced coffee. You have just discovered a gourmet coffee for every day.

Origins

Nicaragua is the 12th largest coffee exporter in the world, exporting more than 90% of its production. Looking at these figures from a different perspective, we find that Nicaraguan coffee accounts for just 1.4% of the world market, which isn't a lot. However, the quality and popularity of coffee beans always say more about the experience of the consumers themselves than the numbers. And in the case of the Nicaragua SHB EP Maragogype, they are not sparing any compliments.

It is a well-known fact that Central American coffees are among the sweeter ones, and if there is any acidity, it tends to be towards the lower notes of apricot or papaya. Hints of dark chocolate, nougat, and caramel are much more characteristic. Rich chocolate and almond sweetness are typical of the beans of the Nueva Segovia region. Nueva Segovia is located north of Nicaragua, on the border with Honduras. Farmers there cultivate small plantations with an average size of around 3 hectares. The fertile volcanic soil, the high altitude, and the shade in which the coffee plants grow contribute greatly to the aroma and flavor of the coffee. However, behind the unique taste of Nicaragua SHB EP Maragogype, we must also recognize the Arabica Bourbon variety, more precisely, its mutation called Maragogype (Elephant Beans). It is a cultivar that thrives in the high mountains and produces beans of unprecedented size. The coffee plant's hardiness and extra-large beans are due to the relatively low yield of the bushes.

The largest coffee beans in the world are relatively small in number, making them rare and highly prized. Coffee plants are harvested by hand because they grow in a hilly landscape that is difficult to access. Large beans require a special line to process them. Once the fruit reaches the plant, it goes to what is known as mills, where it is stripped of its skin and the part of the pulp that encases the beans. The coffee is then placed in fermentation vessels and fermented for 24-72 hours. Finally, the drying process takes 5-7 days. The farmers let the green coffee rest before sending it to the market. Only then does it get packed into jute bags and exported worldwide.

You may have been surprised by the abbreviation EP in the name of this coffee. It guarantees that the beans have undergone additional quality control for the European market (EP = European Product).

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.