This Nicaragua single origin from Molino Norte in Matagalpa is a balanced medium roast with a smooth cocoa base and a brighter lift. Expect cocoa, floral, and citrus tones that make it easy to drink—but still interesting enough to keep you coming back. Tasting profile Notes: cocoa, floral, citrus Roast: medium Style: balanced, smooth, lightly bright Origin details Grower: smallholder farmers from Molino Norte Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900–1590 m Soil type: clay minerals Variety: Yellow and Red Catuai, Catimor, Parainema Process: fully washed, fermented 12–14 hours, then dried on patios and raised beds Choose your grind Whole bean Ground (standard) Ground (coarse) Ground (espresso) Sizes Available in all sizes. FAQ Q: What does Nicaragua coffee taste like?A: This Nicaragua coffee is a medium roast with cocoa, floral, and citrus tones—balanced and smooth with a bright lift. Q: What does “fermented 12–14 hours” mean?A: After harvesting, the coffee is fermented for 12–14 hours as part of processing, then washed and dried. This helps develop clarity and balance in the cup. Q: What grind should I choose?A: Whole bean if you grind at home Standard for most drip machines Coarse for French press/cold brew Espresso for espresso machines Q: Is this available in different sizes?A: Yes—this coffee is available in all sizes.
