Nicaragua

Floral, Bright, and Full of Character.

Sourced from smallholder farmers in the Molino Norte region of Matagalpa, this Nicaraguan medium roast is a beautifully layered cup. Fermented for 12–14 hours before drying on raised beds, the beans develop a distinctive complexity — cocoa depth, bright citrus lift, and a delicate floral finish.

Tasting Notes

• 🍫 Cocoa
• 🌸 Floral
• 🍋 Citrus

Origin Details

• Region: Molino Norte, Matagalpa, Nicaragua
• Altitude: 900–1,590 M
• Growers: Smallholder farmers from Molino Norte
• Variety: Yellow & Red Catuai, Catimor & Parainema
• Soil: Clay Minerals
• Process: Fully washed, fermented 12–14 hours, dried on patios and raised beds
• Roast: Medium

Brewing Suggestions

Best as a pour-over or Chemex to highlight the floral and citrus notes. Also excellent as a drip coffee. Try it black first — the complexity rewards it.