Nicaragua

A small producer with cooperative-organised growing in the Matagalpa and Waslala regions, and a share of rare native material in the mix.

Central Americacriollotrinitario

Nicaraguan cacao is grown principally in Matagalpa, Waslala and the Rio San Juan area, largely by smallholders organised into cooperatives with centralised fermentation.

The country holds populations of old native material alongside introduced hybrids, and genetic survey work in Central America has identified Nicaraguan trees of interest for their Criollo ancestry. Volumes are small and the speciality share is growing.

Flavour families: nutty, caramel, earthy
Named growing regions: Matagalpa, Waslala(recorded in the catalogue; the regional index is not yet published)

Growing conditions

Grown in Matagalpa, Waslala and along the Rio San Juan, under shade at low to moderate altitude.

Production scale

A small producer with a cooperative-organised speciality sector.

InferredSource: International Cocoa Organization (ICCO)

Flavour character

Often associated with nutty and caramel notes over a soft, low-acid body.

InferredSource: ChocolateHQ

Varieties grown

CriolloHolds populations of old native material that genetic survey work in Central America has identified as of Criollo interest.

Characteristic flavours

CaramelOften associated with nutty and caramel notes over a soft, low-acid body.

Growing regions

WaslalaA municipality in northern Nicaragua where cacao is grown by smallholder cooperatives with centralised fermentation.
MatagalpaA Nicaraguan highland department where cacao is grown alongside coffee, with the same cooperative structures serving both.

Sources

ChocolateHQ editorial synthesis — ChocolateHQ(citation identity confirmed; passage not re-read)
Quarterly Bulletin of Cocoa Statistics — International Cocoa Organization (ICCO)(citation identity confirmed; passage not re-read)