Nicaragua Royal SHG 
 
 Coffee "Nicaragua" is characterized by a bitter, tart taste, accompanied by a clear acidity of orange and hints of nut. 
 
 Nicaragua SHG is a composition of grains from Jinotega and Matagalpa. The plantations are located 800-1400 m above sea level, coffee harvesting starts in late autumn and ends in early spring. 
 
 Major crops: Maragodjeep, Caturra, Bourbon, Catuai, Pacamara, and Catimor. Each of them has a low acidity and high saturation. 
 
 Nicaraguan coffee is divided into two classification types: SHG (Strictly High Grown, that is, collected in the highlands) and HG (collected below). The grain of the former is distinguished by less defective green grain and a higher level cup. High altitude coffee is produced in the following regions of Nicaragua: 
 In the northwest, in Nueva Segovia, plantations are located at an altitude of one kilometer to 1.2 km. Harvesting period: December - March. The region produces 14 percent of all grains. 
 
 Almost half of the crop is produced by the Jinotega bordering Nueva Segovia, located to the southeast. Growth height ranges from 800 m to 1.5 km. The collection lasts from November to March. 
 To the south of Hinotega is Matagalpa. Its figure is one third of the total harvest. They shoot it from October to March. The plantations are located at an altitude of 700 - 1300 m. 
 High Grown coffee grows at altitudes of 0.5 to 1 km above sea level. Mainly produced in Caraso and Boaco districts. 
 
 Recommended preparation method: grind coffee beans to the required degree of grinding and cook according to your desire: in a turkish, in a filter, in a coffee maker, in a French press, in an espresso machine at the rate of 8-10 grams (2 teaspoons) per 1 cup of volume 200 ml. Coffee is prepared at a water temperature of 90-96 degrees (not brought to a boil). 
 
100% ARABICA
 
 Processing method: washed. 
 
 Region: Hinotega, Matagalpa. 
 
 Growth height: 800-1400 m above sea level. 
 
 Roast: 6/10 
 
 Acidity: 3/10 
 
 Density: 4/10