Café de Matagalpa 1862

Café de Matagalpa 1862 is a tribute to Matagalpa, Nicaragua, which became a city in 1862. The coffee is produced and roasted in its region of origin.

The coffee cherries are naturally dried with their skins and pulp intact. The beans are then selected by density through immersion in water and prepared without machine grading. This traditional process is intended to preserve the coffee’s distinctive sweetness and fruit characteristics.

Characteristics

• Roast: Full City Plus, a medium roast
• Process: Natural or unwashed; fermented and sun-dried in the whole fruit
• Coffee type: 100% Arabica
• Varieties: Red Catuai and Caturra
• Origin: Arenal, Matagalpa, Nicaragua
• Altitude: 1,450 metres
• Lot: Single batch from one farm lot
• Flavour: Prunes and chocolate
• Aftertaste: Chocolate and caramel
• Body: Creamy and foamy when brewed

Matagalpa Heritage

The name commemorates Matagalpa’s city status in 1862 and recognizes the region’s contribution to Nicaraguan coffee production. Its profile combines natural fruit drying with a medium roast to develop notes of dried fruit, chocolate and caramel.