Nicaragua Maragogype

Treatment: washed
In a cup: walnut, lime, cocoa
Harvest: 2019/20
Rating: 82.00
Region: Matagalpa and Jinotega
Altitude: 1000-1200 meters above sea level
Variety: maragogype

Rich coffee, in taste: shades of dark chocolate, orange peel and spices. Premium grade. 100% Arabica.

Nicaragua Maragogype Coffee in a cup

Nicaragua Maragogype coffee is dense, with a long aftertaste. Dark chocolate and orange peel are felt in the mug. The aftertaste shows hints of spices. The grain is very large. Coffee perfectly manifests itself in automatic and horn coffee machines, as well as in the Turk, French press, mock and aeropress. This is a good example of an interesting taste for lovers of fine coffee. We offer Nicaragua Maragogype coffee in medium roast.


Nicaragua's Maragogype coffee of size 19+ comes from the Jinotega and Matagalpa regions from altitudes of 1000-1200 meters above sea level. Coffee grows on volcanic soils under the shade of trees such as inga, banana tree. The average annual temperature is 20 degrees Celsius. About 6-7 thousand bags of maragogype are produced annually.

Nicaragua maragogype is harvested by hand, up to 8 times are suitable for the tree in just a year, only ripe berries are harvested. Coffee is depulpated, fermented for 24 hours and dried in the sun. After halling, the grains are sorted using special equipment and manually.


and Matagalpa are located in the north of the Central Mountains of Nicaragua, 160 km from the capital city of Managua. The towns of Jinotega
and Matagalpa are located in a valley surrounded by high mountains. About 80% of all Nicaraguan coffee is produced in Jinotega. In addition, we need a climate of a humid tropical forest with rich vegetation. Under the shade of other trees, maragogype berries ripen slowly, which allows you to develop a deeper and more interesting taste. Jinotega, known as La Ciudad de las Brumas (city of mists), is located next to Lake Apanas.

Picking berries

Maragogype was brought to Nicaragua in the middle of the 20th century by the Germans who lived there. Today, only a small number of farmers grow maragogype in the country. Its trees are quite capricious, they need a rich volcanic soil in order to reach a height of 3 meters above sea level.

Nicaragua's Maragogype coffee is harvested last – in March-April. Maragogype trees need 5 years to bring their first harvest.

How to store?

In branded, tightly closed packaging at room temperature. Avoid contact with light, heat and moisture. Short-term storage in a glass or ceramic jar with a tightly closed lid is allowed. Sealed (unopened) packaging is recommended to be stored in the freezer at a temperature of -18℃

Do not store coffee in the refrigerator: low cooling temperature, foreign odors and possible condensation will quickly spoil the coffee!

Cooking methods:
  • Aeropress
  • Geyser Coffee Maker
  • Drip Coffee Maker
  • Chemex
  • Pour over
  • Turk
  • French Press
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