Cherry to Cup in the Matagalpa Highlands

The Matagalpa region is rightfully known as the "Coffee Capital of Nicaragua." When you arrive here, you’re not just seeing beautiful green mountains; you are walking through the birthplace of some of the world's finest Arabica beans.

At Hola Hola Tours, we believe the best way to enjoy your morning brew is to understand the hard work, precision, and history that goes into every single cup. It’s an intricate process that relies on the perfect microclimate, volcanic soil, and generations of local knowledge.

Here is a detailed look at the 10 essential steps that transform a simple red cherry into the rich coffee that makes Matagalpa famous.

The Journey of the Bean: 10 Steps

1. Cultivation and Growth

Arabica coffee thrives at high altitudes, which Matagalpa provides perfectly. The plants prefer the shade of larger trees (like banana or citrus), which helps the fruit mature slowly, leading to a richer, more complex flavour profile. This intercropping also supports the region's incredible biodiversity.

2. The Harvest (La Cosecha)

This is the most critical and labour-intensive step. Coffee is harvested once a year, typically between November and March. Local pickers only select the fully ripe, deep-red cherries—a process known as 'selective picking.' Leaving unripe or green cherries ensures the highest quality and sweetness.

3. Pulping (Despulpado)

Immediately after picking, the cherry’s outer fruit layer (the pulp) must be removed. The beans are fed into a pulping machine, which strips away the flesh to reveal the seeds—what we call coffee beans—inside their protective parchment layer.

4. Fermentation

After pulping, the beans, still covered in a sticky layer called mucilage, are placed into large fermentation tanks filled with water. This process can last anywhere from 12 to 48 hours. Fermentation breaks down the mucilage and is crucial for developing the final flavour complexity of the coffee.

5. Washing

Once fermentation is complete, the beans are thoroughly washed with fresh, clean water to remove any remaining mucilage. This washing process stops the fermentation and prepares the beans for drying.

6. Drying (El Secado)

The beans, now clean and wet, must be dried to an exact moisture content (around 10-12%). This is often done by spreading the beans out in thin layers on large patios (patios) under the sun, where workers rake them constantly to ensure even drying. On many farms, mechanical dryers are used for consistency.

7. Milling (Trillado)

Once dried, the beans are still encased in a papery layer known as parchment. The milling process removes this parchment layer, revealing the familiar green coffee bean underneath. This step also involves sorting the beans by size, weight, and density.

8. Exporting and Grading

The green beans are now ready for export! Before shipping, they are meticulously graded and tasted by professional cuppers to determine their quality score and ensure consistency for international buyers.

9. Roasting

This step usually happens after the beans have left Nicaragua. Roasting is the final transformation: applying heat to the green beans unlocks the complex flavours, aromatics, and oils that we associate with brewed coffee.

10. Grinding and Brewing

Finally, the roasted beans are ground (the coarseness depends on the desired brewing method) and brewed, releasing the full aroma and taste of the Matagalpa highlands directly into your cup.

Experience the Process Firsthand

Reading about the process is one thing—seeing, smelling, and tasting it is another.

If this detailed journey has piqued your interest, we highly recommend getting up close and personal with the farmers and the machinery.

Our Coffee Tour takes you right onto a working finca where you can witness selective picking, pulping, and drying—and of course, enjoy a fresh cup of their finished product!

Ready to become a coffee expert?