Origin

Mozonte, Dipilto, Nueva Segovia, Nicaragua

Coffee cultivation in Nueva Segovia, particularly around Dipilto and Mozonte near the Honduran border, dates back to the late 19th and early 20th centuries when Arabica coffee spread into Nicaragua’s northern highlands. The region's mountainous terrain, with elevations between 1,200 and 1,800 metres, cool temperatures, and fertile volcanic and metamorphic soils, provides ideal conditions for producing dense, high-quality beans. Initially, farms were small and family-run, with coffee grown alongside subsistence crops under the shade of native trees and pines.

By the mid-20th century, coffee became the main economic driver for Nueva Segovia, vital for income and employment in communities like Dipilto and Mozonte. Despite expansion, the region's relative isolation preserved traditional farming methods. The 1980s civil conflict disrupted production, but many families persevered. In the 1990s and early 2000s, political stability and quality-focused initiatives helped Nueva Segovia emerge as a specialty coffee region. Investments in wet mills, drying systems, and careful cherry selection, alongside planting varieties like Catuai and Caturra, marked this transformation.

The region gained prominence with Nicaragua’s participation in the Cup of Excellence in the early 2000s, where Nueva Segovia farms consistently excelled. Today, it is recognized as the heart of Nicaraguan specialty coffee, celebrated for its clean structure, bright acidity, and refined sweetness.