High-altitude washed coffee from smallholder farms

Clean sweetness soft acidity and a balanced chocolate-forward cup

in the northern highlands

Nicaragua - Fyngan
Nicaragua - Fyngan
Nicaragua - Fyngan
Nicaragua - Fyngan

Nicaragua Jinotega

Dark Chocolate, Peanuts, Citrus
LE 350.00
Harvest Oct - Mar
1600m above sea level
Growing region Jinotega
Variety Caturra, Bourbon
Washed process
Roast
Grind
Size
LE 350.00 EGP
LE 332.50 EGP

Auto-renews, skip or cancel anytime.

LE 350.00 EGP
LE 332.50 EGP

Auto-renews, skip or cancel anytime.

LE 350.00 EGP
LE 332.50 EGP

Auto-renews, skip or cancel anytime.

LE 350.00 EGP
LE 332.50 EGP

Auto-renews, skip or cancel anytime.

LE 350.00 EGP
LE 332.50 EGP

Auto-renews, skip or cancel anytime.

To add to cart, go to the product page and select a purchase option
Description

Our Jinotega offering comes from Nicaragua’s northern highlands, a region long recognized as the country’s coffee backbone. Grown by smallholder farming families across steep, mountainous terrain, these coffees reflect generations of experience, careful hand-harvesting, and a deep connection to the land. Jinotega’s cool climate and fertile soils allow cherries to mature slowly, building balance, sweetness, and structure in the cup.

Processing is predominantly washed, emphasizing clarity and consistency. The result is a clean, approachable coffee with comforting depth—an expression of craftsmanship rather than intensity. This selection represents everyday excellence: honest coffee, thoughtfully grown, and carefully prepared.

Storage
Coffee Storage Guide

Best rule: keep coffee sealed, cool, dry, and away from light.

Whole Beans (Recommended)
  • Keep in the original bag with valve (or an airtight container).
  • Store in a cupboard away from the oven, sunlight, and humidity.
  • Best taste: within 4–6 weeks of roast date after opening.
  • Once opened: aim to finish within 2–3 weeks for best flavor.
Ground Coffee
  • Grind loses aroma faster than beans.
  • Store airtight and use within 7–10 days for best results.
What NOT to do
  • Do not store in the fridge (moisture + food odors affect taste).
  • Avoid leaving coffee in the hopper all day (light + heat + air = faster staling).
  • Don’t store near spices or strong-smelling foods.
Freezing (Only if you need to)

Freezing is OK only when done correctly:

  1. Divide coffee into small, airtight portions (one-week portions).
  2. Freeze immediately.
  3. When ready, take one portion out and let it reach room temperature before opening (prevents condensation).
  4. Do not refreeze the same portion.
Storage for your 250g bags
  • Keep sealed in a cupboard.
  • Open, press out excess air, reseal tightly each time.
Shipping

Orders processed here will take 2-4 business days to arrive. Delivery details will be provided in your confirmation email.

Jinotega

Located in the northern highlands of Jinotega, this region is often called the capital of coffee in Nicaragua. Its mountainous terrain, fertile soils, and cool climate create ideal conditions for growing high-quality Arabica coffee at elevations of 1,100–1,600 meters above sea level, primarily by smallholder farmers.

Jinotega coffees are typically washed-processed, resulting in a clean and balanced cup. Expect smooth chocolate and caramel sweetness, gentle nutty tones, and a soft, bright acidity—making it a versatile and approachable coffee for both espresso and filter brewing.

The people behind the coffee....

Behind this coffee are smallholder farming families in the highlands of Jinotega, where coffee is more than a crop—it is a way of life. Harvest season brings families and neighbors together, carefully handpicking ripe cherries to ensure quality and consistency. Knowledge is passed down through generations, with each farm reflecting years of experience, patience, and care for the land.

These farmers work with respect for nature, relying on shade-grown practices and traditional washed processing to let the coffee speak for itself. Every cup represents early mornings in the fields, steady hands at harvest, and a shared commitment to producing honest, well-crafted coffee that carries the character of its origin.

Process

This coffee is processed using the washed method, a technique widely practiced in Jinotega to highlight clarity and balance. After harvest, only ripe cherries are selected and pulped on the same day, separating the fruit from the bean.

The coffee is then fermented in clean water to break down remaining sugars, thoroughly washed, and slowly dried until stable. This careful process results in a clean, well-structured cup with bright definition, smooth sweetness, and a refined finish.

Variety

This Jinotega coffee is produced from the Caturra variety, a natural mutation of Bourbon that is widely planted across Central America. Caturra plants are compact and high-yielding, making them well suited to smallholder farms and careful hand-harvesting in mountainous terrain.

In the cup, Caturra is known for its clean structure and balanced profile. When grown at higher altitudes and washed-processed—as in Jinotega—it delivers smooth chocolate sweetness, mild citrus brightness, and a soft, approachable acidity, allowing both origin and processing to shine clearly.