Nectar of Life Nicaraguan coffee is grown on an estate high in the Maltagalpa mountains in a very unique soil. Because of the bold clean flavor our Nicaraguan coffee beans are very popular and our best seller. Enjoy a great cup of coffee, buy some and see for yourself.
Also available in raw, unroasted bean form. If you have a home roaster you should try our unroasted, green beans from Niacaragua. Buy some roasted and unroasted beans and see how they compare. Please note: Green beans must be roasted prior to brewing, do not attempt to brew unroasted coffee beans.
Let’s take a tour to our Nicaraguan coffee plant, from where we outsource gourmet coffee beans. Our Nicaraguan coffee is grown in the Isabelia Sierra region or Matagolpa, Nicaragua. The altitude is 4000 feet. It is the Bourbon Caturra variety (Arabica). Shade grown, organic, ecologically wet milled, sun dried. Harvest time is November – February. Certified by the rainforest alliance and is bird-friendly. Back in the 1880’s the Nicaraguan government invited German immigrants to come and promote the coffee harvest. Many young immigrants accepted and formed the core coffee plantations. One of such immigrants who was first to settle the land, grows beans for Nectar of Life Coffee Company.
Since 1920 the farm has exported traditionally grown, quality, shaded Arabica coffee. To this day, the estate proprietors are committed to ecological agriculture and preserving over 400 acres of vast virgin rain forest. They use of organic fertilizer as well as using coffee by-products to make methane gas for cooking.
Nicaraguan Estate Grown Coffee
The coffee is exceptional and one of the most celebrated coffees in the world. It is an example of what can come from a sustainable, organic farm.
Grown in a pristine rainforest where visitors come to see many reptiles, amphibians, mammals, and birds who call the area home. The estate is a model of sustainable farming and organic living. With over 400 acres of nature reserve, they use solar water heaters, and produce organic foods served at the estate. Nothing is wasted, everything is cycled back to benefit the estate. Wastewater from the coffee production generates methane gas used at the estate. The compost production makes use of the coffee pulp, the coffee husks fuel the estate kitchen. Compost and vermiculture production are just a way of life and used in the nursery and coffee fields.
This is the story of our Nicaraguan coffee production
Coffee production follows a natural yearly cycle. The climax of the year of course, is harvest time, which is in November through February, when the precious red berries are harvested.