Nicaragua Santa Celia

Nicaragua Santa Celia is a single-origin Nicaraguan coffee, micro-roasted in Montréal for café and retail programs that want a smooth, chocolatey crowd-pleaser. Sold in four formats: 310 g and 907 g retail bags, and 1 kg and 3 kg bulk for high-volume service. It is best suited to filter and drip service.

Tasting Notes

Nicaragua Santa Celia is rich and approachable, with subtle natural notes of nuts and chocolate, an excellent aroma, and a pronounced finish. Its easy, cocoa-forward character makes it a dependable pour for any menu. The profile described here is for our TAG roast.

Origin

Nicaragua Santa Celia is grown on a 70-year-old estate in the central Peñas Blancas region. The plantation provides work for 670 families through both the harvest and the off-season, and many local households still depend on coffee production. That long-standing community role gives buyers a credible origin story to share.

Roast

TAG (Torrefazione Artigianale Granito) is our suggested roast for single-origins. The TAG method drives the complete caramelization of the bean's natural sugars, drawing out the full depth of the coffee. The result is a rich, complex cup built on more than four decades of green-bean selection, roasting, and cupping expertise.

Brewing

As a general guideline, aim for a 1:16 ratio – roughly 1 gram of coffee to 16 grams of water for a balanced cup – though brew method matters. For drip and filter service, use 8.5 g of coffee per 236.56 ml (8 oz) of water, about 36 g per litre at batch scale. For a double espresso, use 16–20 g to yield about 60 ml.

Additional Information

• Species: Arabica
• Cultivars: H1/H3, Caturra, Marsella
• Altitude: 1300–1480 m above sea level
• Screen size: 20
• Process: Washed with fermentation
• Caffeine: 1.27%
• Formats: 310 g, 907 g, 1 kg, 3 kg
• Certifications: Aliments Préparés au Québec, Kosher
• Foundation: Humaniterra Foundation