If coffee sometimes leaves you fighting acid reflux, Nicaraguan beans might be your new morning. They're naturally low in acidity while still delivering plenty of flavor — a genuinely easy cup.

Where it's grown

Grown in the mountainous north of Nicaragua, much of this coffee is shade-grown at altitude on small farms. The growing conditions produce a mellow, well-rounded bean that's gentle by nature.

What it tastes like

Soft citrus brightness sits over caramel and chocolate, with a low acidity that makes it sit easy. It's smooth, comforting, and very drinkable cup after cup.

At a glance

• Origin: Nicaragua (northern highlands)
• Roast options: Light & Medium
• Tasting notes: citrus, caramel, chocolate
• Acidity: low — easy on the stomach
• Best brewed: everyday drip

How to brew it

Brew it like you'd brew any smooth daily coffee: medium grind, 1:16 ratio, drip or French press. The lower acidity also makes it a great candidate for cold brew if you want something even mellower.

Frequently asked questions

Is Sally Sue's Nicaraguan Coffee organic and fair trade? Yes — it's certified organic and fair trade, sourced from growers committed to sustainable farming.

Should I buy whole bean or ground? Either. Whole bean keeps freshness longest; choose ground if you'd rather skip the grinder. We grind to order.

How fresh is it? Every bag is small-batch roasted to order and shipped fresh — never sitting on a shelf.

Shop Sally Sue's Nicaraguan Coffee → Organic, fair-trade, and small-batch roasted to order in whole bean or ground.