Boaco

Boaco Coffee Region Overview

Location: Central Nicaragua, east of Managua.

Altitude: 700–1,200 meters above sea level.

Climate: Part of Central America’s Dry Corridor, meaning farmers face challenges with drought and climate variability.

Production Style: Smallholder farms, often organized in cooperatives. Many are experimenting with climate-resilient practices.

Flavor Profile

Body: Medium, smooth, and balanced.

Acidity: Mild to moderate, not as bright as Nueva Segovia.

Notes: Subtle fruit, nutty sweetness, sometimes with rustic earthy undertones.

Cup Character: Often used in blends for balance, but specialty micro-lots can show surprising complexity.

Cultural & Economic Importance

Coffee is a key livelihood for families in Boaco, though production is smaller compared to Jinotega or Matagalpa.

Farmers here are on the front lines of climate adaptation, experimenting with shade management, diversified crops, and soil conservation.

The region’s identity as the “Ciudad de Dos Pisos” (Two-Storey City) reflects its mountainous terrain, which also shapes coffee cultivation.

Key Takeaways

Boaco coffee is less internationally known but offers smooth, balanced cups with mild fruit and nutty notes.

Its location in the Dry Corridor makes it a symbol of resilience, as farmers adapt to climate challenges.

Specialty roasters increasingly highlight Boaco micro-lots for their unique terroir and sustainable practices.