Nicaragua
Signature Single Origin
Nicaragua
Segovia
Tasting Notes
Caramel
Processing
Washed
Elevation
1300 Meters
CARE & MAINTENANCE
Coffee beans are best preserved by storing them in an airtight container away from heat, light, and moisture — the four biggest enemies of freshness. Keep them at room temperature in a cool, dark cupboard rather than in the fridge or freezer, as temperature fluctuations can cause condensation that damages the beans. Always buy in small quantities and try to use them within two to four weeks of the roast date, as coffee begins to lose its flavor and aroma shortly after roasting. Avoid pre-grinding your beans until you're ready to brew, since ground coffee goes stale much faster than whole beans. If you do need to store a large supply, vacuum-sealed bags or containers with a one-way CO2 valve are ideal for maintaining freshness over a longer period.
SHIPPING & RETURNS
We strive to process and ship all orders in a timely manner, working diligently to ensure that your items are on their way to you as soon as possible. Need to return something? Just let us know.
What makes it sooo good...
Welcome to premium single origin coffee from Battlefield Coffee Company! This washed coffee from Nicaragua Segovia is a gorgeous arabica sourced from dedicated specialty producers in one of Central America's most celebrated growing regions.
The Segovia region, nestled in the mountainous Nueva Segovia department of northern Nicaragua, is renowned for producing exceptional specialty coffee. The area's high altitude, rich volcanic soils, and ideal climate create the perfect conditions for cultivating complex, full-flavored arabica beans. The producers here have long been committed to sustainable farming practices and quality-driven coffee production, carrying on a proud tradition of craftsmanship that has made Nicaraguan coffee a favorite among specialty roasters worldwide.
The specialty coffee producers hand pick their ripe cherries and deliver them for careful processing. Once received, the cherries go through a rigorous selection process before moving on to pulping. The cherries are machine pulped and then fermented before being thoroughly washed and laid out to dry under the Nicaraguan sun. Once dried, the coffee bean is placed in clean sacks and prepared for export.