Nicaraguan coffee was introduced to the country in the 1850s, coffee soon became Nicaragua’s primary export. However, decades of war, political unrest, embargoes, and hurricanes in the mid- to late-1900s dramatically weakened the country’s agricultural infrastructure, and Nicaraguan coffee production has fought to gain more stability in the subsequent years. 
Though Nicaraguan beans showcase a diverse range of aroma and flavor, General characteristics of Nicaraguan beans are notes of citrus, chocolate, or caramel, with floral or nutty tones.