Nicaragua

Bring a fresh perspective to your daily grind. This medium-roast Nicaraguan coffee features cocoa, floral, and citrus tasting notes.

Grown by smallholder farmers in Molino Norte, Matagalpa, at elevations of 900–1,590 meters, this coffee is fully washed, fermented for 12–14 hours, and dried on patios and raised beds.

Roast: Medium
Tasting notes: Cocoa, floral, citrus
Growers: Smallholder farmers from Molino Norte
Varieties: Yellow and Red Catuai, Catimor, and Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900–1,590 meters
Soil: Clay minerals
Process: Fully washed, fermented for 12–14 hours, then dried on patios and raised beds