Nicaragua

Discover the rich complexity of our Nicaragua medium roast, sourced from dedicated smallholder farmers in Molino Norte. This carefully crafted coffee blends Yellow and Red Caturra, Catimor, and Parainema varieties grown at high altitudes of 900-1590 meters. Expect a harmonious balance of cocoa, floral, and citrus notes in every cup. The beans are fully washed and naturally fermented for 12-14 hours before being dried on patios and raised beds, preserving the distinctive character of Nicaragua's volcanic clay mineral soils. Perfect for those seeking a smooth, well-rounded coffee experience.

Roast: Medium

Tasting Profile: Cocoa, floral and citrus tones.

Grower: Smallholder farmers from Molino Norte

Variety: Yellow and Red CAtuai, Catimor & Parainema

Region: Molino Norte, Matagalpa, Nicaragua

Altitude: 900-1590 M

Soil Type: Clay Minerals

Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds