Nicaragua is located in the heart of Central America, forming part of that narrow belt that unites the two parts of the American continent. Its economy is mainly based on agriculture, with crops such as corn, beans, bananas, pineapples, and coffee standing out. Although the exact origin of coffee in the country cannot be precisely determined, it is believed that the first coffee plantations were introduced by Spanish Catholic missionaries in the 18th century. Among the mountains of Dipilto, in the department of Nueva Segovia, specialty coffee in Nicaragua originated. The combination of fertile soils, pine forests, and the influence of the Dipilto River, a vital source for the local community, provides the perfect setting to cultivate coffee between 1,200 and 2,100 meters above sea level. In this environment, varieties like Catimor, Red Catuai, and Caturra develop with a particular balance between sweetness and smoothness. The processing is washed and carried out with great precision: manual selection of ripe cherries, manual siphoning to discard defective beans, waterless pulping, controlled fermentations between 17 and 26 hours depending on the temperature, washing in wooden crates, and drying for 11 to 14 days. This detailed attention ensures a consistent and clean cup. In every cup, Nicaragua Nueva Segovia coffee offers a light enzymatic floral fragrance (a slight hint of white flower), a chocolate background (notes of milk chocolate), caramel, and soft spices. It is a sweet coffee, with a smooth body, low acidity, and a round finish. A classic Nicaragua that shines for its accessibility and versatility across different methods.