Nicaragua

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 Certification/Grading: SHG/EP Roast: Medium Tasting Profile: Cocoa, floral and citrus notes. Sources: Smallholder farmers from Molino Norte, utilizing Yellow and Red Catuai, Catimor & Parainema varieties. Origin: Matagalpa, Nicaragua. Alt: 900-1590m. Soil: Clay minerals. Process: Washed, fermented 12-14hrs, dried on patios/raised beds.