Within Nicaragua, there are three main growing regions, all in the northern part of the country. The largest producing region is Jinotega, closely followed by Matagalpa, then much smaller in production but not in quality is the region of Nueva Segovia. All three of these regions produce some truly fine coffee with distinct characteristics.
There are some 30,000 coffee farms among these three regions, and about 80% are micro in size. The vast majority of these farmers are now joining cooperatives in an attempt to bring some predictability and survivability to their growing operations. During the most recent coffee crisis, Nicaragua produced just over 1M quintales (100 pound sacks) of coffee. Since then, the production has doubled.
Nicaragua produces 100 percent Arabica coffee, primarily of the Caturra and bourbon varieties. There are other varieties, such as Pacamarra, produced in much smaller quantities. The majority of coffee is grown between 1200 and 1700 meters in altitude and has the distinction of being Strictly High Grown (SHG).