NICARAGUAN COFFEE TAKES FLIGHT

While on assignment with American Airlines at Shannon Airport in Ireland several years back, I was struck by the historical significance of coffee in aviation. At the time we were operating a unique round-robin route from Boston and Chicago, stopping over in Shannon on the way to or from Dublin. I have a deep affinity and connection with the place, as my family roots on my father's side trace back to Roosky, located on the River Shannon. It was right there in Shannon, around 1943, that the concept of Irish Coffee was invented. During the 1940s, Shannon Airport was a crucial stop for transatlantic flights and passengers often had long layovers. Joe Sheridan, the head bartender at the airport's Shannon's Restaurant at the time, is credited with creating the original Irish Coffee. One particularly chilly winter night, a flight from the United States landed at Shannon with passengers shivering from the cold. They were looking for something to warm them up, Sheridan, thinking on his feet, decided to combine Irish whiskey with hot coffee, sugar, and whipped cream. This unique concoction not only warmed the passengers but also proved to be a delicious and comforting drink. The name Irish Coffee was allegedly coined by a passenger who, after enjoying the drink, remarked, "This is the best Irish coffee I've ever had!" The rest is history. As far as I can remember coffee has always been a part of my experience with aviation. It takes me back to my days at Barnstable Municipal Airport in the 90s. Working for both Cape Air and Colgan Air, I still vividly remember the magical sensory experience of those early mornings. Handling aircraft operations as dawn broke, the sun rising over the runway through the fog rolling in from the ocean surrounding Hyannis, I was captivated by the distinctive aroma of freshly brewing coffee onboard, the faint scent of kerosene wafting across the airfield, and the cacophony of sounds emanating from the cockpit. There is now a growing recognition by airlines of the importance of elevating the coffee experience for passengers. The cabin environment aboard modern airliners at cruising altitude alters our sensory perception, making it difficult to fully appreciate nuanced flavors. Cabin humidity, pressure differentials and temperature fluctuations all impact on our senses. Carefully curating coffee blends that are specifically tailored to the unique environment of an aircraft cabin involves careful selection of beans, precision roasting techniques, and a deep understanding of how altitude affects taste and modifying processes accordingly.

Why Does Airline Coffee Have a Bad Reputation?

The reputation of airline coffee is often synonymous with mediocrity, a far cry from the vibrant, nuanced experience we expect on the ground. While the brand of coffee might not be the culprit, there are several factors that contribute to this disparity. Drip-filter coffee, the standard on most flights, often results in a stewed and bitter taste, while pressurized cabins and high altitudes wreak havoc on traditional brewing dynamics, altering brewing temperatures and impacting the extraction process. The quality of water is often overlooked but plays an important role in the taste of coffee. While airlines prioritize safety and sanitation, the prolonged storage and treatment of water in aircraft can affect its purity and mineral content. This can impact the extraction process and leave the coffee tasting lousy, flat and metallic. The air pressure at altitude reduces our perception of sweetness and saltiness, while lower humidity diminishes our olfactory sense, further impacting our ability to fully appreciate the aroma and flavors of coffee. These changes in taste sensitivity affect how we experience the beverage, making it seem less flavorful and even slightly bitter. Additionally, the dry cabin air further exacerbates these effects, robbing the coffee of its delicate aroma. When coffee sits in a pot for extended periods, especially under fluctuating temperatures, it begins to lose its vibrancy. Longer brewing cycles on long haul flights, extract more bitter compounds and lead to a stale and over-extracted brew. Some select airlines are only now starting to address these challenges, swapping out chemical disinfectants in favor of ozone systems and abandoning carbon water filters that can degrade water quality. These changes, combined with a renewed focus on sourcing high-quality beans and implementing innovative brewing methods, hold the promise of a better taste experience onboard. The quality of the water is a major challenge and profoundly effects the end result.

Why Nicaraguan Coffee is the Perfect Choice for Aviation

It was only when I moved to Nicaragua some years ago, that I truly recognized the abundant opportunities to improve the quality of coffee on commercial airliners. While researching coffee for an airline client, I visited the coffee lands up north and sampled an array of beans, each with distinct character and flavor profiles, seeking a brew that could withstand the sensory challenges of flight. I discovered a few key characteristics that make certain Nicaraguan coffees especially well-suited for aviation. During the testing process it became clear that the high-grown, shade-grown Arabica were giving the best results. Beans grown at higher altitudes develop a denser, more complex flavor profile. Shade-grown practices further enhance the coffee's natural sweetness and balance, making it a perfect candidate for the altitude-induced changes in taste perception. Select Nicaraguan coffees possess a delicate acidity, which, when combined with the right roasting profile, can create a cup that is both vibrant and comforting, even in the dry air of an aircraft cabin. Nicaraguan coffees feature a wide array of flavor notes, from rich chocolate and caramel to citrus and floral hints. These complex notes can stand out even at altitude, adding depth and interest to the coffee experience. My goal was to identify a coffee that not only tasted superb on the ground but could also hold its own against the sensory challenges of flight.

The roast profile I found to work best during multiple testing at altitude is the medium roast, because of the balance of richness and brightness. The balanced acidity and smooth body of Matagalpa and Jinotega originated coffees are ideal for countering the drying effects of cabin air and enhancing the perceived sweetness. The delicate acidity is not too sharp and blends harmoniously with the rich, smooth full-bodied profile. The chocolate, caramel, nut, and in some varieties citrus notes provide a complex flavor experience that stands out. Sourcing freshly roasted beans is crucial for preserving aroma and maximizing flavor potential. Freshly roasted beans retain their volatile aromatic compounds, ensuring a vibrant and satisfying cup while in the air. In fact the Matagalpa and Jinotega regions of Nicaragua are renowned for the world class quality of their coffee production. The soil characteristics and temperate climate create ideal conditions for cultivating high-quality Arabica beans. Farmers in this region practice shade-grown methods, which promote biodiversity, maintain soil fertility, and enhance the coffee's delicate flavors.

Here are some of the recommendations of brands that we found to create an excellent onboard experience for customers. The findings of the work in this area are a culmination of careful selection, testing, and a goal to improve and elevate the onboard coffee experience for aviation professionals, flight crews and air travelers.

To further that aim, we've put together a Curated Premium Coffee Collection, sourced from the northern regions of Nicaragua. They are arguably some of the best coffees in the world for and are suitable for the rigors of flight. 100% Arabica blends are carefully crafted and selected to elevate your onboard experience. Great care was taken in selecting the finest blends from the region, roasted to perfection, and crafted with a flavor profile that maintains its quality at altitude. Our recommended producers are also chosen due to their focus on sustainability and environmental responsibility. I've spent time at this so that we can further enhance the knowledge and experience of aviation professionals on the art of coffee and flight. We are currently working closely with local experts with a long tradition in coffee cultivation in Nicaragua on further research in this area to create the perfect blend for altitude with premium air travel sub brand The Flyer?

Recommendations

1. Mrs. Elna's Coffee Company

Mrs. Elna's Coffee Company, with its soft, creamy body texture and refined acidity, embodies a gentle elegance. Their medium roast, featuring delicate fruit notes, is a true standout. Sourced from Finca Las Morenitas, nestled high in the mountain region of Bonetillo, Jinotega, at an impressive 1,125 meters above sea level, this coffee benefits from the cool mountain air and rich volcanic soil. The average temperature of 26°C allows for a slow and even ripening process, contributing to the coffee's unique character. Mrs. Elna's is Rainforest Alliance certified, demonstrating their commitment to responsible farming practices and supporting local communities.

2. Café Dipilto

Hailing from the Dipilto mountain range in Northern Nicaragua, Café Dipilto is grown at approximately 1,400 meters above sea level, where the cool air and fertile soil produce a coffee with a distinctively rich aroma and full-bodied flavor. This shade-grown coffee, carefully cultivated to preserve the delicate ecosystem, has proven to perform remarkably well at altitude, making it I believe, a great choice for discerning aviators who have a passion for great coffee.

3. Café Las Flores, Grandes Cosechas

Cultivated at 1,200 meters above sea level in the fertile regions of Matagalpa and Jinotega, Café Las Flores, Grandes Cosechas, offers a harmonious blend for air traveler's seeking a clean cup. This coffee boasts medium acidity, balanced body, and a subtle chocolate finish, creating a truly satisfying and invigorating experience.

These are just a few of the exceptional Nicaraguan coffees that have the potential to transform the onboard coffee experience.

We're committed to continually working hard and researching ways to improve the onboard experience in aviation, driven by a passion for elevating every aspect of your journey and empowering aviation professionals and air travelers. If you have ideas or preferences you would like to see on your next flight, please reach out to us! We welcome your comments and suggestions. You can email us directly at [email protected].

Why not elevate your onboard experience with our Curated Premium Coffee Collection? To place an order or receive a delivery quote through our partnership with DHL, simply contact us and fill out the form.

Are you responsible for purchasing coffee for your airline? We'd love to share our expertise and explain the various sourcing options available from Nicaragua.

Thanks for your attention, and many more happy take offs and landings to you.

Noel Cox

Principle Aviation Consultant at avcox

Revolutionizing Flying, Empowering People

Author of the Air Traveler's Handbook