Nicaragua Robusta Natural - Sajonia Estate

Black licorice, tobacco, toasted marshmallow, clean

Bag Weight	69 Kg Bags
Harvest Season	2021/22
Status	Spot
Lot Number	P609767-1

Skip to the end of the images gallery

Skip to the beginning of the images gallery

About This Coffee

This is a natural-processed Robusta from Sajonia Estate.

We carefully select our Robusta coffees to be clean and compelling; however, it is important to note that Robusta has a much different flavor profile than Arabica and we encourage you to sample Robusta prior to purchase. Please take note that we don’t offer credits or returns of Robusta coffee based on flavor profile complaints.

Country of Origin	Nicaragua
Harvest Season	2021/22
Coffee Grade	NIC CR WA
Bag Type	Jute
Plant Species	Robusta
Processing	Natural/Dry Processed

Farm Name	Sajonia Estate

History of Coffee in Nicaragua

Coffee came to Nicaragua in the mid-1800's but did not have to compete with well established crops like indigo or banana. It took coffee just 20 years to become the country's number one export and by the dawn of the 20th century, coffee represented 65% of Nicaragua's exports. Between 1895 and 1926, production of coffee in the Jinotega region alone tripled, from 4,500 bags to 13,500. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown.

Growing Coffee in Nicaragua

Nicaragua coffee growing regions include Jinotega, Nuevo Segovia, Madriz, Esteli, Matagalpa, Boaco, Managua, Carazo, and Granada. Throughout the country, most Nicaragua coffee is grown between 800 and 1500 masl, with some specialty coffees growing even higher that 1500 masl. Over 330,000 people in Nicaragua work in coffee, which is 15% of the labor market and more than 50% of the agricultural workforce. Most Nicaragua coffee is milled using a version of wet processing. Plant Species Catimor, Catuai, Java, Maragogype, Pacamara, Red Bourbon.