Some coffees play it safe. This one does not. This experimental lot from Gold Mountain Coffee Growers in Nicaragua is a lavender maceration, a process where coffee cherries are introduced to lavender during fermentation, coaxing the flower's aromatic oils into the seed before drying. The result is something genuinely surprising: a cup that opens with soft floral notes and lands on chocolate and stone fruit, with a sweetness that lingers long after the last sip. Gold Mountain Coffee Growers has been a leader in experimental processing in Nicaragua for years, working with smallholder farmers in the northern highlands of Nueva Segovia and Madriz. Their commitment to transparency and farmer support makes every cup here traceable and intentional. This is a coffee worth slowing down for.
