FTO Nicaragua- Segovia Washed


Cupping Notes-

brown sugar, dark chocolate, hazelnut

Growing Altitude— 1250M
Arabica Variety— Bourbon, Caturra
Harvest Period— November-March
Milling Process— Fully Washed and Patio Dried


Nicaragua Coffee History

Coffee is an important part of Nicaragua’s history, economy, and is one of the country’s most important exports. Large scale growing began in the mid 1800s, and it didn’t take long for it to become the country’s principal crop; by 1891, the crop exceeded 11 million pounds. However, because it must be grown in its mountainous regions, transport of the crop remains difficult to this day, and many farmers have resorted to growing other crops. This has hurt production slightly, but Nicaraguan coffee continues to be highly sought after.


Over 2,300 small-scale farmers have joined together to create the Central Multiple Service Cooperative, better known as PRODECOOP. The initial coffee processing takes place on the individual farms. Sun- drying and final processing takes place at the coop’s dry mill, Las Segovias, located in the town of Palacaguina.

PRODECOOP carefully supervises all phrase of the coffee production and processing in order to ensure strict quality control. The coop has spent the last few years identifying and marketing the coop’s best coffees to improve the economic status of all the farmers. The coop families are proud to offer these excellent, high quality coffees as an example of their hard work and dedication.

Additional information

Weight 5.5 lbs
Dimensions 6 × 6 × 12 in
Pack Size

Half Pound Bag, One Pound Bag

Grind options

Ground-Cone Filter, Ground-Espresso, Ground-Flat Bottom Filter, Ground-French Press, Whole Bean


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