Jinotega

Jinotega

Jinotega, widely known as the "Capital of Coffee," is Nicaragua’s premier coffee-growing region. Often referred to as La Ciudad de las Brumas ("City of the Mists") due to the frequent fog that blankets its mountain ranges, it produces roughly 80% of Nicaragua's total coffee output. 

1. Geography & Terroir

Altitude: Plantations are situated at high elevations ranging from 1,100 to 1,700 meters (approx. 3,600–5,600 feet).

Climate: The region features a cool, high-altitude climate with a well-defined dry season from December to March. Frequent cloud cover and mist slow the maturation of coffee cherries, resulting in denser beans with more concentrated sugars.

Soil: Predominantly rich volcanic soil that is fertile and high in minerals, which is essential for developing the complex acidity found in high-altitude Arabica. 

2. Production & Scale

Dominance: Jinotega is the largest producer in the country, occupying first place in national coffee cultivation.

Structure: Production is sustained by over 15,000–15,500 families cultivating approximately 44,262 hectares (roughly 110,000 acres) of land.

Growers: The landscape is a mix of small family-owned farms and large estates. Many smallholders are organized into powerful cooperatives, such as SOPPEXCCA and COMULFAC, which manage collective processing and marketing. 

3. Varietal Profile

Classic Varietals: The region is primarily dominated by Caturra and Bourbon, which represent the backbone of its high-quality Arabica production.

Diverse Cultivars: Farmers also grow a wide range of other varieties, including Catuaí (Red and Yellow), Catimores, Maracaturra, Maragogype (famed for its "elephant" beans), and Pacamara.

Modern Hybrids: In recent years, producers have increasingly adopted high-yielding and disease-resistant hybrids such as Marseillaise, H1, H3, Java, and Parainema. 

4. Flavor & Processing

Flavor Profile: Jinotega coffee is celebrated for its well-rounded, balanced, and approachable character.

Acidity: Features a mild to bright citrus acidity (lemon or orange zest).

Sweetness & Notes: Common tasting notes include chocolate, toasted hazelnut, molasses, and graham cracker, often accompanied by floral or stone fruit undertones (peach, plum).

Body: Typically presents a medium-to-heavy body with a clean, smooth mouthfeel.

Processing:

Fully Washed: The industry standard in Jinotega; this method emphasizes cup clarity and highlights the region's bright, crisp acidity.

Sun-Dried: Following washing, beans are traditionally dried on patios in the sun or at on-site micro-mills to maintain quality.