Brewing A New Narrative For Nicaraguan Coffee In America

The story of Nicaraguan coffee is a story of people who have been fighting for their land since before they were even born. It’s a story of those who have fought against poverty and injustice. And it’s a story that has been told by some of the most amazing coffee growers in the world.

But now, it’s time to change that narrative. We want to tell a new story about Nicaraguan coffee—one that recognizes the hard work of these people, as well as their commitment to creating quality products for consumers. And we’re not alone: The story is being told by more and more people every day!

We’re proud to be part of this movement toward changing how we talk about Nicaraguan coffee. Together, we can help make sure that Nicaraguan farmers get the recognition they deserve—and that they get paid what they’re worth!

As a Nicaraguan-American, I’m proud to share how the specialty coffee industry has changed in my country over the last few years.

One thing that’s changed is the number of coffee farmers who have decided to go organic. In 2014, only 1% of all coffee grown in Nicaragua was organic; now, that number is up to almost 15%. This increase has been attributed to a grassroots movement of farmers who want their coffee to be healthier for them, their families and their communities.

Another big change is how many farms are using solar power now instead of fossil fuels like diesel fuel or electricity from the grid. While it’s hard to say exactly how much land is using solar power yet—some people aren’t sure if they should advertise it as such—it’s clear that many farmers are interested in finding ways to reduce their carbon footprints and make their farms more sustainable overall.

The biggest thing that’s changed in Nicaraguan coffee is the quality of the coffee. Since 2010, Nicaragua has seen a huge increase in their coffee quality and ranking. In fact, it’s the only country in Central America to rank in the top 10 for coffee quality!

In 2010, Nicaragua earned just 4 points on the SCAA Coffee Quality scoring system. Now, they’ve moved up to 15 points—a big jump from where they used to be!

Reyes Coffee is a special kind of roaster, because we farm our own coffee in Nicaragua and roast it here in Los Angeles. We have a direct line to the source, and that means we can guarantee the quality of our beans and roast them exactly how we want them. We make sure that every step of the process—from cultivation to packaging—is done by hand by people who live and breathe Nicaraguan coffee.