This Nicaraguan SHG EP is a coffee that comes from the mountainous northwest Jinotega region. It is a Strictly High Grown coffee, meaning that it was grown at high altitudes, between 1,200 and 1,400 meters above sea level. This allows the beans to develop more slowly, resulting in a denser, high quality bean. The beans are washed, then patio dried.

In addition, EP stands for European Preparation, signifying a further sorting of the green coffee before it is exported. Only the finest green beans are bagged and exported. It is an Arabica, encompassing the Typica, Caturra and Bourbon varieties.

Much Nicaraguan coffee is harvested and exported from Asociacion Aldea Global, which was formed in 1992 with 22 farmers. Today, the association assists more than one thousand families, most of whom are members of the Chorotega indigenous communities.

AG offers organic specialty coffees, while providing its members with small farm loans, women’s solidarity groups and assistance in growing other agricultural products. It promotes sustainable management of natural resources, rural health clinics, installation of potable water filters and integrated pest management programs. In a nutshell, Aldea Global helps farmers stay in harmony with their environment, while producing a profitable product for market and better lives for their families.

What will you enjoy the most in this Nicaraguan coffee? The bright medium acidity? Perhaps the sweet caramel aroma that introduces the chocolate flavor with notes of honey and nuts. If you enjoy a medium bodied coffee, this offering fits the bill. Olomega offers a well-rounded cup, perfect for your first one in the morning, throughout the day, and ending with relaxing evening enjoyment. This cup’s for you!


The actual name of the farm where this coffee is grown is “El Retiro de Victor H.” It is located on the mountain tops of the Ayarza region of Guatemala, at an altitude of 1,500 meters above sea level. This area is well known for its beautiful nature and amazing crater lake, Laguna Ayarza, which was created 20,000 years ago by a huge volcanic eruption.

Today, this region produces some of the finest coffees in Guatemala, mostly Arabicas of the Catuai, Pache and Catimor varieties. Whatever coffee is grown, it benefits from the perfect combination of good altitude, rich volcanic soil and year-long ideal climate conditions.

Owner Victor Hugo Martinez is a very experienced coffee farmer who applies the best of farming practices. He is an advocate of the washed and sun dried milling process. Certified by the Rainforest Alliance, their standards protect the environment and the rights of the workers. Certification allows for a sustainable farm management system, controlled costs, increased efficiency and improved quality while carefully maintaining the wildlife habitat.

The Guatemalan coffee we are sending you this month is consistent — beautifully balanced, smooth and rich. Round bodied, in the mouth you will find flavors of dark chocolate, walnut, honey and some fruitiness. Your nose (and your kitchen!) will fill with the sweet aroma of caramel as you pour each steaming cup. Expect clean, crisp acidity and a flavor that’s juicy and bright.


For best flavor, a squeaky clean coffeemaker is an absolute must. Try this: Fill the chamber with water and drop in four Alka-Seltzer tablets. When dissolved, run a brew cycle; rinse the chamber two or three times; then run another plain water cycle. How does it work? Together, the sodium bicarbonate (i.e. baking soda) and the citric acid in the tablets form a powerhouse cleaner. (It’s a great way to use up those Alka-Seltzer tablets you used to need for heartburn before you started getting your coffee from The Coffee Taster’s Club®!)

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