Matagalpa Organic Washed SHG EP

Genuine Origin

Details

Origin

Nicaragua

Region

Matagalpa

Process

Washed

Altitude

1,100–1,350 m

Varietal

Description

<h2>UCCEI Cooperative (Unión de Cooperativas de Cafés Especiales Cordillera Isabelia)</h2> <p> Founded in 2009 by coffee farmer and agronomist <strong>Kenia Ubeda</strong>, UCCEI unites several smaller cooperatives across Matagalpa, Nicaragua. Today the second-tier cooperative includes <strong>900+ smallholder members</strong> and supports roughly <strong>4,775 family members</strong>. UCCEI specializes in <em>Nicaraguan specialty coffee</em> and exports consistent lots of <strong>organic, specialty-grade green coffee beans</strong>. </p> <p>&nbsp;</p> <h2>Matagalpa, Nicaragua — Coffee Origin</h2> <p> Matagalpa’s lush highlands (altitude <strong>1,100–1,350 masl</strong>) offer fertile volcanic soils, steady rainfall, and cool temperatures ideal for cultivating coffees with clarity and sweetness. Shade grown plots and mixed agroforestry help preserve biodiversity and soil health, yielding <strong>unroasted coffees</strong> with clean, balanced profiles that roasters have come to expect from Nicaragua’s northern mountain ranges. </p> <p>&nbsp;</p> <h2>How is Nicaraguan Coffee Graded</h2> <p> Nicaragua commonly exports specialty lots under <strong>SHG (Strictly High Grown)</strong> and <strong>EP (European Preparation)</strong> specifications. SHG denotes higher elevation—and typically denser, higher-quality beans—while EP indicates enhanced physical sorting and defect control. UCCEI’s organic washed lots align with these standards to deliver reliable, specialty-grade <strong>green coffee beans</strong>. </p> <p>&nbsp;</p> <h2>Nicaraguan Coffee Varieties</h2> <p> Member farms cultivate classic Central American cultivars—<strong>Caturra</strong>, <strong>Catuai</strong>, and <strong>Catimor</strong>. These varieties thrive in Matagalpa’s microclimates, contributing to a cup that often shows <strong>bright acidity</strong>, a <strong>medium body</strong>, and flavor notes of <strong>citrus, floral tones, and chocolate</strong>. Careful farm management and selective picking help preserve clarity and sweetness in the final roast. </p> <p>&nbsp;</p> <h2>Washed Processing</h2> <p> This UCCEI lot is a <strong>washed and patio-dried</strong> coffee. Ripe cherries are selectively harvested, depulped, fermented, and fully washed before patio drying. The result is a <strong>clean, balanced cup</strong> that highlights origin character—ideal for roasters seeking crisp structure and dependable sweetness from organic <strong>unroasted coffee</strong>. </p> <p>&nbsp;</p> <h2>Social & Economic Impact</h2> <p> Beyond exporting <strong>organic green coffee beans</strong>, UCCEI invests in its communities: farmer training in sustainable practices, access to education and healthcare, an internal credit fund for farm improvements, and <strong>price premiums</strong> for quality and certification. Under <strong>Kenia Ubeda’s</strong> leadership, the cooperative has strengthened incomes, resilience, and long-term quality, linking smallholders in <strong>Matagalpa</strong> directly to specialty roasters worldwide. </p>