Nicaragua is a fairly new entry in the coffee producing countries. Nicaragua SHB (Strictly High Grown) is grown in high altitudes. This develops a much lower acidity then most Central American Coffees are known for. This is a well-balanced coffee with a great aroma and light acidity.
Carolina Coffee Roasting Company was formed in 1992 to preserve the fine tradition of small batch coffee roasting. Their esteemed Roast Master has devoted his career to the study of coffee bean cultivation, selection, roasting and blending.
Their Coffees are roasted in small batches. This has several benefits. First and foremost, it ensures that our coffee that leaves the roastery is very fresh. Roasting in small batches also allows precise control over the roasting profile, giving them the ability to perfect each coffee.
They research and select coffees from among the finest quality Arabica beans from Indonesia, South and Central America and Africa. They proudly purchase coffees that contribute to saving delicate ecosystems of coffee growing communities.
Coffee production in Nicaragua has been an important part of its history and economy. It is one of the country's principal products.
The area’s most suitable for the cultivation of coffee have been Managua Department, Diriamba, San Marcos, Jinotepe, as well as the vicinity of Granada Department, Lake Nicaragua, Chontales Department, and in Nueva Segovia; historically, the best coffee is produced in Matagalpa and in Jinotega. Most of the coffee was grown in Managua Department, but Matagalpa Department produced the best bean quality. The best altitude to grow coffee is 800 meters above the sea level.