Nicaragua

Certification/Grading: SHG/EP Roast: Medium Tasting Profile: Cocoa, floral and citrus notes. Source: Smallholder farmers from Molino Norte, using Yellow and Red Catuai, Catimor & Parainema varieties. Origin: Matagalpa, Nicaragua. Altitude: 900-1590m. Soil: Clay minerals. Process: Washed, 12-14hrs fermentation, patios/raised beds drying. Experience the unique flavor of Nicaragua with each sip. Our SHG/EP certified coffee is carefully sourced from smallholder farmers in Molino Norte, using a blend of Yellow and Red Catuai, Catimor, and Parainema varieties. At altitudes of 900-1590m, the rich clay minerals in the soil provide the perfect conditions for growing this high-quality coffee. After harvesting, the beans undergo a 12-14 hours fermentation process and are dried on patios or raised beds, creating a smooth and balanced tasting profile with cocoa, floral, and citrus notes.