Coffee of Matagalpa & Matagalpa Coffee Tour

Café de Matagalpa 1862 is presented as a tribute to Matagalpa, Nicaragua, and its coffee-producing heritage. The year 1862 refers to the year Matagalpa attained city status, which the page associates with the region’s early coffee activity.

The coffee is produced using natural fruit drying, followed by a Full City Plus roast. Its stated flavor profile includes dried fruit, prunes, chocolate, and caramel.

Café de Matagalpa 1862

The coffee cherries are dried whole at the farm, with the skin and pulp remaining around the seeds. After drying, the coffee is dehusked by hand and roasted. The beans are selected for density by submerging them in water rather than grading them mechanically.

Characteristics

• Roast: Full City Plus
• Process: Natural or unwashed; the coffee dries inside the fruit
• Varietals: Arabica Red Catuaí and Caturra
• Origin: Arenal, Matagalpa, Nicaragua
• Altitude: 1,450 meters
• Batch: A single farm lot
• Flavor: Prunes and chocolate
• Aftertaste: Chocolate and caramel

Natural Processing

The page describes an initial fermentation followed by sun drying while fermentation continues. Because the skin and pulp remain attached throughout the process, they influence the coffee seed’s density and its perceived cupping notes.

The resulting beverage is described as creamy and foamy, with characteristics associated with hand-selected, fruit-dried coffee.

Project Origins

The project began as a guest participant at the Municipality of Matagalpa Coffee Festival on October 24, 2015. Its stated objective was to demonstrate ways of drying freshly picked coffee cherries whole through the unwashed or natural process.

Matagalpa Coffee Tours and Activities

The original page includes photographs related to coffee farms, coffee varietals, roasting, commodity prices, and activities in Matagalpa. One featured farm is identified as being at approximately 1,400 meters above sea level, but the page does not provide a detailed tour itinerary, schedule, price, or booking information.