Nicaragua

Smooth and gentle, cocoa with soft floral citrus. A good starting point if you usually find coffee too sharp.

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

• Whole Bean — you grind at home
• Coarse — French press, cold brew
• Standard — drip machines, pour over
• Espresso — espresso machines, moka pot