Matagalpa

Matagalpa

Matagalpa is one of Nicaragua’s most historic and legendary coffee regions. Known as the "Pearl of the North," it was the first area in the country to establish large-scale coffee plantations in the mid-19th century. Today, it remains a premier destination for specialty coffee seekers and eco-tourism.

1. Geography & Terroir

Altitude: Farms are located between 1,000 and 1,500 meters (approx. 3,300–4,900 feet). While slightly lower on average than Jinotega, its specific topography creates high-quality microclimates.

Climate: The region is characterized by high humidity and consistent rainfall, which supports a lush, jungle-like environment. The many mountains and valleys provide varied sun exposure, allowing for diverse ripening schedules.

Soil: Deep, fertile volcanic soil rich in minerals. The high organic matter in the soil, combined with the shade-grown practices common in the region, promotes healthy root systems and complex bean development. 

2. Production & Scale

Volume: Matagalpa is the second-largest producer in Nicaragua, contributing roughly 25% to 30% of the national harvest.

Structure: The region is unique for its high concentration of historic large estates (fincas), some of which have been in the same families for over a century. However, it also supports thousands of smallholders organized into cooperatives like CECOCAFEN.

Infrastructure: As a long-standing hub, Matagalpa houses many of the country's major dry mills and parchment treatment centers, making it the logistical heart of the northern coffee trade. 

3. Varietal Profile

Heritage Varietals: Matagalpa is famous for its "giant" beans. It is a primary producer of Maragogype (the "Elephant Bean") and Maracaturra (a cross between Maragogype and Caturra), which are prized for their size and distinct profiles.

Standard Varieties: Caturra, Bourbon, and Catuaí make up the bulk of the production.

Innovation: Many estates in Matagalpa have become "living laboratories," growing newer varieties like Ethiosar, Java, and various F1 Hybrids to combat climate change while maintaining cup quality. 

4. Flavor & Processing

Flavor Profile: Generally recognized for its depth and balance, often described as a "classic" Nicaraguan cup with a bit more rustic complexity than Jinotega.

Notes: Deep dark chocolate, cocoa powder, and toasted nuts (walnut/almond) are the dominant base notes.

Fruit & Acidity: Features a bright, citric acidity with hints of tropical fruit, apricot, or green apple.

Body: Usually possesses a smooth, velvety, and consistent body.

Processing:

Washed: The most common method, ensuring the clean, chocolatey profile the region is known for.

Honey & Natural: Because Matagalpa has a well-established specialty infrastructure, many farms now produce high-end Honey and Natural lots, which bring out intense fermented fruit and syrupy sweetness, particularly in the Maracaturra variety.