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When my brother was about one and a half years old, he swiped my dad’s Starbucks mocha when he wasn’t looking, then proceeded to drink the entire cup while hidden behind the couch. I’ve since then concluded that even from a young age, the coffee-drinking genes were prominent in my family. Our love for coffee makes sense, though, considering the home country of our culture, Nicaragua, has a major coffee production industry, with the region my own family is from, Jinotega, being considered the Coffee Capital of the country. My paternal grandfather even used to own a massive coffee plantation in Santa Martha, Jinotega.
History of Nicaragua's Coffee Industry
History of Nicaragua's Coffee Industry
The history of coffee in Nicaragua is one that is somewhat recent, but still rich. Nicaragua has been producing coffee for almost two centuries, starting around 1850, with German immigrants being credited for having introduced coffee to them. Since then, it has been one of the most grown and exported crops in Nicaragua.
The importance of coffee, and its profitability, then led to an influx of coffee growing amongst small and large farmers. As the coffee industry continued to grow, the quality also improved, with Nicaragüense coffee even being compared to that of renowned coffee exporters.
Unfortunately, however, Nicaragua has never been the most politically stable, but most especially in recent years. The unrest, of course, had a massive impact on the coffee industry in Nicaragua for a few reasons, in part, though, due to the shift of attention away from coffee production onto other things. Additionally, the civil war, having lasted for twelve years, resulted in many people fleeing the country for refuge, leaving behind their farms.
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After the civil war ended around 1990, attention was shifted back onto the coffee industry and rebuilding it, aided by the return of those who had initially left for their own safety.
Coffee Production Process In Nicaragua
Coffee Production Process In Nicaragua
There is incredible nuance involved in Nicaragua’s coffee production. Specifically, there are three main regions in Nicaragua in which coffee is grown: Matagalpa, Jinotega, and Nueva Segovia. Each of these three regions are ideal places for coffee growing for a variety of reasons, with one factor being altitude.
High Altitude Nicaragüense Coffee Farm
via Horsham Coffee Roaster
Coffee that is grown at a higher altitude results in sweeter and more nutritious coffee as well as being overall higher in quality. Although growing at higher altitudes can result in an effortlessly high quality cup of coffee, such as in Nueva Segovia, growing in lower altitudes can also provide just as high quality of a cup, such as in Jinotega.
While Jinotega may be at a disadvantage because of its lower altitude, it is still able to compete, in terms of quality, due to the rich volcanic soil that is present in that region.
Additionally, in terms of coffee growing, the coffee variety that is most widely grown are the Arabica coffees; however, according to Genuine Origin’s 2023 report, changes and accommodations are being made in order to begin growing and producing Robusta coffee varieties.
The process of growing, and eventually harvesting coffee, then going on to cleaning, processing, and exporting coffee is not a small feat. It is a long and laborious process that takes years. What makes it all worth it is the final product with each of the three regions having unique flavor profiles, highlighted in an article by Perfect Daily Grind, which can be attributed to anything from how the crop is grown to how the coffee is processed after being harvested. While many coffee producers in Nicaragua use the tried and true washing method to process their crops, sometimes other methods are used to create these more nuanced flavors.
Isabelle Ramirez via Canva
However, unfortunately, the coffee production process can inadvertently result in an “acidic waste” called “aguas mieles,” which translates to honey water. This leads to major pollution and has had a hugely harmful impact on water-dependent organisms who inhabit waters close by.
As a way to combat the effects of the “aguas mieles,” a new way of processing coffee has been introduced, called the Beneficio. Its main purpose is to help the harmful byproduct become less harmful to the environment by way of neutralizing the acidity, which is what makes this waste harmful in the first place. This process also allows for farmers to work more efficiently and therefore have a more prosperous harvest and production.
Economic Impact of Nicaragua’s Coffee Industry
Economic Impact of Nicaragua’s Coffee Industry
Coffee production, being what it is in Nicaragua, has impacts on the economy. While Nicaragua is focussing on rebuilding their coffee industry to what it once was, and was in the process of becoming, some small coffee farmers are still struggling to make ends meet, which then affects their employees. It all then creates an endless loop of struggling to survive in the coffee business. Similarly, but somewhat more positively, being in the coffee business is a way to help citizens keep afloat financially, and although it does not provide a complete escape from poverty, it is still helping.
Engineers Without Borders USA
As the rebuilding of the coffee industry progresses, though, and coffee growers / producers work hard to improve the quality of their coffee, it results in a positive change in their business potential. With the rising improvements in coffee quality, the economy has been impactfully boosted in more recent years.
All in all, coffee is an important piece in Nicaragüense culture, with many intricate aspects that make up its coffee industry. The history is short, though still a bit rough, the process has so many different factors, and the effect it all has on the economy is anything but minor. Knowing now how big a part coffee plays in my culture, I am inspired to try a cup of some authentic Nicaragüense coffee, and I highly encourage readers to do the same.
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