Large-scale coffee growing began in Nicaragua in the 1850s, and by 1870 coffee was the principal export crop, a position it held for the next century. Coffee is a demanding crop, however, because coffee trees require several years to produce a harvest, and the entire production process requires a greater commitment of capital, labor, and land than do many other crops. Coffee also grows only in the rich volcanic soil found on mountainous terrain, making transportation of the crop to the market difficult. Coffee production in Nicaragua has been an important part of its history and economy. It is one of the country's principal products.
The traditional Nicaragua Cup is sweet, rich but balanced, slightly acidic, with modest cocoa, floral, and citrus layers. But the wide variety of notes stored in Nicaragua’s beans may range from rich chocolate to floral to bright orange!