Fair Trade and Nicaragua
Even though the revolution lasted only a decade there were certain conditions in place that helped to develop the real capacity of the coffee cooperatives in Nicaragua. Almost all coffee in Nicaragua is grown on the fertile lands of the Highlands with almost no artificial tools and this also preserves the eco-system. The crisis also triggered more cooperation among small farmers and this led to increasing numbers among the well established cooperatives. Knowledge and Technology were also key factors that helped to create a more sophisticated and innovative approach among coffee farmers. For example, foreign donors provided technical support for the creation of cupping laboratories and other improvement in the beneficios (mill machinery and surroundings where the farmers process the red coffee berries into green coffee). For the first time in Nicaragua's history small farmers were able to taste their own coffee.
This led to a more diversification of the speciality coffee production by the different farmers cooperatives. The business strategy learnt by the farmers complemented the aspect of high quality to the ethical aspects.
Filling the gap of a comprehensive coffee policy that could help the vision of the future for themselves and Nicaragua, the cooperative farmers searched for new commercial and direct channels in order to approach North American and European consumers.