Most coffee in Nicaragua is grown in the regions of Jinotega, Matagalpa and Nueva Segovia, as well as smaller areas such as Madriz and Boaca. Coffee classification is based on altitude:
above 1,200 m — Strictly High Grown (SHG)
above 1,000 m — High Grown (HG)
below 1,000 m — Central Standard (CS)
Las Mimosas coffee is grown between 1,200–1,500 m altitude and is classified as SHG. EP means European Preparation — large beans, Screen 15+, with minimal defects. It is a classic Central American coffee, ideal for espresso or filter, with chocolate notes and light citrus acidity.