The two most common regions are Jinotega and Matagalpa, but they are rarely labeled or sold by region as the two regions have similar harvests in most regards. Most of the coffee is sorted and sold by altitude, with SHG (strictly high grown) beans being at the top of the mountain and (HB) Hard Bean being a little lower and cheaper (although still pretty good in the overall picture). The very best Nicaraguan coffees are not going to blow you away. Because of the very low acidity, very little aftertaste, and minimal complexity, Nicaragua is my favorite bean to use for flavored coffee. Nicaragua is the most common country for finding the Margogype varietal, which is a bean extraordinary large in size ("elephant bean"). Unfortunately, the Margogype varietal is not known for its taste quality, and is more of a novelty coffee than something to seek out.
- Decaf Nicaragua (Water Process)
- Nicaragua Anaerobic
- Nicaragua Dipilto
- Nicaragua Don Paco Estate
- Nicaragua Honey
- Nicaragua Isabelia
- Nicaragua Jinotega
- Nicaragua Jinotega El Diamante
- Nicaragua Jinotega Olomega
- Nicaragua Matagalpa
- Nicaragua Natural El Pastoral
- Nicaragua Natural Villa Guadalupe
- Nicaragua Selva Honey Process
- Nicaragua Selva Negra Estate