Nicaragua

Sourced from the dedicated smallholder farmers of Molino Norte in the Matagalpa region, this Nicaraguan coffee is grown in mineral-rich clay soils at elevations ranging from 900 to nearly 1,600 meters. The unique blend of Yellow and Red Catuai, Catimor, and Parainema varieties undergoes a careful 12–14 hour fermentation before being dried on both patios and raised beds to ensure a clean and vibrant profile.

This medium roast offers a sophisticated and multi-layered drinking experience. You will find a comforting base of rich cocoa perfectly balanced by delicate floral notes and a refreshing citrus finish. It is a harmonious cup that captures the diverse microclimates of Matagalpa, resulting in a coffee that is as smooth as it is aromatic.

Tasting Profile: Cocoa, floral, and citrus tones
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900–1590 M
Process: Fully washed, fermented for 12–14 hours, dried on patios and raised beds
Variety: Yellow and Red Catuai, Catimor, and Parainema
Roast: Medium