A good Nicaraguan coffee displays a mild, fruity brightness and will tend toward higher-toned characteristics such as citrus and floral sensations rather than lower-toned sensations such as papaya/apricot and chocolate.
The coffees of Nicaragua are characteristic of Central American coffees in general, though typically milder in acidity than most other Central American coffees. Nicaragua coffee is wet processed (washed). While not typically Organic certified (though there are some certified on the market), most coffee trees are organically grown due to a lack of infrastructure and funds in the regions. Nicaragua has some of the lower growing elevations among the Central Americas, but most will qualify for High Grown, and Strictly High Grown (SHG) is available.
The Nicaraguan coffee trade has gone through turbulent times since it began in the mid-1800s, enduring periods of both high and low demand. In recent decades the Nicaraguan coffee trade has been hurt by civil war and hurricanes as well as the U.S. bans on Nicaraguan imports during the cold war.
Nicaraguan coffee is now beginning to make a comeback to its former popularity. The coffees of Nicaragua are classified, or graded, based upon the altitude at which they are grown.