Coffee in second place of Nicaraguan exports • El Nuevo Diario

With two days left in 2015, the green coffee stands in second place among the top 10 export products of Nicaragua.

Coffee has generated US $ 393 million this calendar year and only lags behind beef (US $ 450.77 million), according to the daily statistics from the Center for Export Procedures (CETREX).

Last year, on the same date, the rojito had the same value generated US $ 393 million, according to the CETREX.

So the golden grain remains an important category for the Nicaraguan economy.

Coffee growing, according to official sources, generates direct and indirect work to between 280,000 and 300,000 people. That represents 53% of the jobs created in the agricultural sector of Nicaragua and 14% of total employment in the country.


Despite the importance of coffee production in Nicaragua, Julio Solorzano and Felix Caceres, authors of the study “Program Improvement of Coffee Production for Small and Medium Producers” of the Nicaraguan Foundation for Economic and Social Development (Funides), the yield of the crop “has not changed significantly in the last forty years.”

The grain yield has varied in that period of time between 6 and 12 bushels per acre, according to the authors of the study, published in 2012.

In the 2010-2011 coffee harvest of coffee the average yield was 10.3 quintals per manzana (1.78 acres) and preliminary data indicate that the 2014-2015 crop yield gathered 11.8 quintals. However María Auxiliadora Briones, general manager of the Foundation for Technology, Agriculture and Forestry of Nicaragua Development (Funica), argues that other countries in the region are producing an average of 23 bushels per acre.

Nicaraguan Coffee information

Nicaraguan Coffee information

From the plant to the cup

  1. Coffee types

  • Arabica: is the most common in the world and it tastes better. It requires higher and cooler areas.
  • Robusta coffee: It is more resistant to disease and is mainly used to make instant coffee or mixtures with other coffees.

In Nicaragua, mainly arabica coffee is produced. The area bounded by the Government for robusta coffee planting area includes the municipalities of El Coral and El Almendro, the municipalities of the Autonomous Region of the Southern Caribbean (RAAS) and the Autonomous Region of the Northern Caribbean (RAAN), except for Waslala and protected areas in both regions.

  1. Seed

Each coffee cherry contains two seeds or grains that are washed, dried, roasted, ground and filtered to produce the drink.

In Nicaragua, the traditional benefits constitute 37% of domestic profits. Corporate profits work in partnership with independent owners or as part of the same organization exporter, part of the group benefactor-exporter-marketer procedure. They constitute 47% of domestic profits.Independent benefits represent 16% of domestic profits.These are companies that collect and sell the green beans to a particular marketer. Some of these benefits have their own agents or “brokers” in international markets, those doing the work of marketing and establishing contracts. Dry processing of cooperatives. Agricultural cooperatives involve phase benefited and marketing of coffee.

2. Plant

Coffee is a shrub native to East Africa. It is a kind of permanent cultivation. They planted 4,000 to 5,000 plants per acre. Their life expectancy is about 25 years.

3. Grain Collection

The grain harvest is done manually in Nicaragua. Nicaraguan coffee production has little chance of mechanization due to the characteristics of the coffee areas, which are steep.

The collector enters the grove and selects mature coffee beans, cuts them and deposits them in a basket or plastic container.

The grain’s harvest time depends on several factors, including the skill of the worker, the ripening of the fruit, tree height, the slope, rain, fatigue level of the collector, among others.

Once the operator has filled his or her basket, they deposit the product in sacks. They then weigh the beans and prepare for the milling process.

4. Coffee Processing

There are two types of beneficiaries: wet and dry.

Wet processing is done on farms. It is consisting of pulping, fermentation and washing the grain.
Dry Processing consists of drying the grain, remove the parchment and select the grain, called green coffee, as quality and destination of export or domestic consumption.

5. Marketing

Producers today are often linked to export companies, producer organizations and cooperatives to sell their product, according to the benefits you get from those buyers or intermediaries. His connection also depends on its geographical location and access to collection centers.

Some dry benefited also offer management services to export the coffee produced by their customers. The decision to hire the services of a dry processing, by the producer, depending on the services they offer with respect to maintaining product quality and processing price per quintal.

Currently there are distinct markets for the different types of coffee produced in different areas of the country as well as international demand for environmental services as capturing carbon dioxide and water, releasing oxygen. Many organic or through fair trade coffees are also sold. Producers can also sell online and electronic auctions.

Source: Café en segundo lugar de exportaciones nicaragüenses • El Nuevo Diario

As anyone who has visited us at El Porton Verde know, we love our coffee and enjoy buying the green beans and roasting them over a wood fire here, then taking them to our local mill to be ground. A couple of take-aways from this article. Coffee production has not increased in a number of years and neighboring countries have a much higher production per acre than in Nicaragua. So it would appear that there is room for improvement!

Cheers and have a nice cuppa!

Nicaragua coffee output to rebound to record high

Nicaragua’s coffee production will challenge record highs next season, supported by an improved flowering period, and by the continued recovery in plantations from the Central American outbreak of roya fungus.
The US Department of Agriculture’s Managua bureau, in its first estimate for Nicaraguan coffee production in 2015-16, on an October-to-September basis, pegged it at 2.14m bags.
That would represent a second successive season of recovering output, since the outbreak of coffee rust, caused by roya, which can causes severe yield losses, and can kill trees.
Indeed, the harvest would top the existing record harvest of 2.10m bags, achieved in 2012-13.

Read the rest of the story here—> Nicaragua coffee output to rebound to record high

For those that have followed the whole Roya story, this is very good news. A couple of years ago there was a lot of concern that this coffee rust, a sort of fungus that grows on the coffee bushes, was going to drastically reduce production of this wonderful drink that I for one, enjoy very much!

Good news bad news:

Bad news, we had a bad drought last year during the first part of the rainy season, so production was really down due to their being no rain during the flowering time of the coffee plants, and of course the drought affected many other crops as well.

Good news, the drought literally halted growth of this fungus and set up the excellent harvest that is coming in this season.


Café de Nicaragua


Café de Nicaragua

Nicaraguan coffee is some of the best in the world, thanks in part to the ideal conditions of rich volcanic soil, shade from exotic trees and honed cultivation practices. Visit Nicaragua’s northern coffee region to see the process for yourself, from tree to cup. Coffee tours can also include walks through the surrounding forests, where you can see hundreds of species of birds, and engagement with local communities. Paired with visits to nearby beaches, colonial cities, and more, a trip to Nicaragua never tasted so good.

See how your coffee is made


via Café de Nicaragua.

Yes, a coffee tour would be great thank you! At the Farmstay we could even help you with that. For example, if you want to learn how to roast your own coffee you could do that here. We even hosted overnight an official coffee cupper (a person who goes around the world tasting various coffees…can you imagine?) and she said that our coffee roasted over a wood fire was very good. She said to me “this was roasted over mango wood, wasn’t it?” I actually had no idea what type of wood we had used, but thought, it certainly could have been mango wood! She rated my coffee as “very good.”

Small victories my friends, small victories. But yes, there are some great places to go and visit up near Matagalpa, such as Selva Negra. Its nice and cool up there and very refreshing after the warmer zones near the beaches and in the main cities of Nicaragua like Granada and Leon.

Anyway, we do enjoy our coffee here at the Farmstay and I like being able to make the roast according to my own prefereces (which vary from medium- to dark-roast) and the extreme cost savings. I buy the beans at the wholesale market for 40 cordobas the pound and the finished product in the supermarkets costs about 160 cordobas. And our coffee is every bit as good as the fancy local Nicaraguan brands.

Farms San Ramón | venta | SE VENDE FINCA DE 6 MZ SAN RAMON MATAGALPA : USD 100.00


Farms San Ramón | venta | SE VENDE FINCA DE 6 MZ SAN RAMON MATAGALPA : USD 17000.00.

ESTATE SALE 6 SAN RAMON MZ MATAGALPA cocoa 1 ½ apple, other fruit treesIrrigation natural basic grains A broken opulent A water hole A concrete house price 17.000 dls private rights Scripture suitable for coffee Contact Mr. William Rosales Cel (505) 8831 October 14 CLEAR LEGALLY TO ADVISE BUYERS TO BUY PROPERTIES Web address: BLOGSPOT FRJ REAL ESTATE IN NICARAGUA 

Unfortunately, this advertisement on encuentra24 does not have photos. This is up in San Ramon, Matagalpa, which is in the mountainous northern area of Nicaragua, in the coffee-growing region. Sounds interesting though…

  • six manzanas total
  • 1.5 manzanas in cacao, rest in fruit trees
  • abundant water for growing grains
  • a natural spring
  • house made of concrete
  • apt for growing coffee
  • asking $17,000 usd

Nicaraguan Coffee Sells for over $20 a pound!

wow, Nicaraguan coffee producers are winning the competition in the marketplace. These farmers won the Nicaraguan edition of the XI Cup of Excellence auction by selling their coffee for $22.40 per pound! This is great news for all the coffee producers in the country. Here is a snippet of the story translated from

Pay more than $ 2,000 per quintal of Nica coffee

The brothers Romulus and Theodule Paulo Paguaga Spears, of the El Farallon, sold their coffee at U.S. $ 1.000 per hundredweight

By Alma Arias Vidaurre | National

Pay more than $ 2,000 per quintal of coffee unique
Rodrigo Peralta Paguaga. MANUEL ESQUIVEL / END
The coffee grown Rodrigo Peralta Paguaga in the highlands and generally wet Nueva Segovia, was honored yesterday in an electronic auction world, where you put 23 bags of coffee, which was priced at U.S. $ 22.40 per pound, U.S. $ 2.240 per hundredweight.

The winner of first place in the XI edition of the Cup of Excellence surpassed last year’s winner, Napoleon III Gomez, Township Dipilto jurisdiction of New Segovia, who received a price of U.S. $ 1.830 per quintal in the previous auction.

Buyers from U.S., Europe and Asia participated in the electronic bidding began at 7:00 am yesterday, and ended before noon.

Infographic The ten best prices

In this last stage of the tournament Cup of Excellence, second place went to a coffee processed in the same area of Nicaragua, in the La Divina Providencia, owned by Misael Sauceda, and obtained a price of U.S. $ 15 per pound, U.S. $ 1,500 per quintal.

You can see the actual results here.

Feeding the Soil for a Better Coffee Harvest « Sustainable Farming in Nicaragua

Perhaps more detail on how coffee farmers make compost than you ever wanted to know, but it is interesting that the organic coffee farmers need organic compost and that the certified organic coffee producers must either have their in-house compost system certified or obtain the precious “abono” from a likewise-certified entity. Applause to Rachel Wyatt Lindsay at SosteNica for this article and her work!

Feeding the Soil for a Better Coffee Harvest « Sustainable Farming in Nicaragua.

Get off the Gringo Trail: Welcome to the “Route of the Coffee”—The Green Route of Nicaragua

How green is your travel? Keeping in mind ways to minimize damage to the planet during your travels is becoming more and more important to a growing number of travelers.  Visiting Nicaragua in and of itself, in my opinion, is a great way to have some great adventures while ensuring that your travels have minimal impact to the environment.  Why? Because being in Nicaragua is by and large a way to lessen your carbon footprint since the lifestyle and typical ways to live, travel, and consume are much less obnoxious than in North America or Europe.

For example, most visitors here forego the rental car and take local transportation.  Traveling by “chicken bus” or expresso mini-van has much less impact than renting a car and driving around just by yourselves.  There are tons of other reasons too.  For example, most people travel inexpensively, the so-called “mochileros” (backpackers) are saving the planet lots of wear and tear since you are not staying in air conditioned hotels, you are eating the local food, and by supporting ecological practices and your decision making on where to go, how to spend your money, and what sorts of adventures you will have, you are saving lots of energy, minimizing your waste, and in general just by being in Nicaragua you are using less energy than you would back home.

This is of course not taking into consideration the carbon footprint of your plane flight, but there are ways to offset that too.  Point being, Nicaragua is a great choice for ecologically-minded travelers! Here is one route that gets you off the gringo trail and helps local environmental and ecological systems to maintain and improve the quality of life for the wildlife and the people who live in these somewhat remote areas.  Consider it, won’t you?

Bienvenidos a la “Ruta del Café”: La Ruta Verde de Nicaragua..

(In Spanish)

(In English)…Google Translate

Getting off the Gringo Trail in Nicaragua: Try the Coffee Route

Welcome …
The “Ruta del Café” is a tourist destination covering the five departments of the North Central region of Nicaragua: Estelí, Jinotega, Madriz, Matagalpa and Nueva Segovia. Known as a region of mountains and forests cool cloud forests, the North is much more: they are living traditions with their mazurkas and polkas, artisans clay, marble stone, the cob are exceptional products such as coffee, tobacco, or their famous rosquillas of Somoto. It is also full of history with heroic deeds of General Augusto Cesar Sandino and most of all, the region is full of welcoming people who will receive you as their friends.

Ideal for cultural tourism with its picturesque towns and typical villages, the North also lends itself to the farm house on coffee farms or paths traveled by its nature reserves. With a wide range of options, one may stay in small hotels or share colonial life in the hostels in the country. The food is always tasty, farm-fresh and based on corn, for example, the renowned Güirila.

The aim of the “Guides for the Ruta del Café” is to make known to visitors the diversity of the Northern Region for Tourist Routes and for which the tourist bureau provides maps and lists of attractions. Visitors may also find the tourist and service providers contacts listed. If you are interested in buying tour packages, you can order directly from tour operators in the region of Esteli, Jinotega, Matagalpa, Ocotal and Somoto.

Do not hesitate to combine holiday “Coffee Route” with the other tourist routes promoted by the Nicaraguan Tourism Institute such as the “Water Route” or “Colonial Road and Volcano.”
Original in Spanish–>