Nicaragua

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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 SuggestionsBest 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. Show more