Nicaragua

From the highlands of Molino Norte, Matagalpa, this medium roast is bold yet elegant. Smallholder farmers grow Yellow & Red Catuai, Catimor, and Parainema at 900–1,590 meters in clay-rich soils. Fully washed and fermented for 12–14 hours before sun-drying on patios and raised beds, the result is a clean, complex cup with smooth cocoa notes, delicate florals, and a bright citrus finish. Exported out of Managua to your door.

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