Nicaragua — SHG

Origin: Various Regions (Jinotega, Matagalpa, Nueva Segovia)

Profile: Mild, Sweet, and Creamy

Nicaraguan SHG (Strictly High Grown) coffee is often the “hidden gem” of Central America. Grown at altitudes exceeding 1,200–1,350 meters, these beans benefit from the country’s rich volcanic soil and diverse microclimates. While neighboring countries might be known for intense acidity or heavy smoke, Nicaraguan SHG is celebrated for its mildness and exceptional sweetness.

Nicaragua is also famous for the “Elephant Bean” (Maragogipe), but their standard SHG varieties—typically Caturra and Bourbon—provide a consistently smooth and approachable profile that is incredibly easy to drink.

Flavor Experience

Body: Medium and remarkably smooth; often described as “silky.”
Notes: Dominant flavors of milk chocolate, honey, and sweet malt, with subtle hints of pear or yellow apple.
Acidity: Soft and balanced—much lower than a Guatemalan SHB or Colombian Excelso.
Finish: Clean and sugary, with a pleasant vanilla or caramel aftertaste.

Best Enjoyed As

Because of its naturally low acidity and high sweetness, Nicaragua SHG is a crowd-pleaser that works well across all formats:

The “Gentle” Morning Cup: Ideal for those who want a flavorful coffee without the sharp “bite” of high-acid beans.
Base for Flavored Coffees: Its mild, nutty profile acts as a perfect canvas for syrups or spices without clashing.
Cold Brew: Similar to the Honduras SHG, its chocolatey notes translate beautifully into a smooth, refreshing cold extraction.

Regional Comparison: The Central American Trio

Feature	Honduras SHG	Guatemala SHB	Nicaragua SHG
Main Character	Balanced & Nutty	Bold & Chocolatey	Mild & Sweet
Acidity Level	Medium (Crisp)	High (Sparkling)	Low (Soft)
Best Roast	Medium	Medium-Dark	Light-Medium