Nicaragua

Roast: Medium

Nicaragua doesn't shout. It just delivers.

Sourced from smallholder farmers in Molino Norte, deep in the highlands of Matagalpa, this medium roast is a study in balance. Rich cocoa anchors the cup, while floral and citrus tones lift it into something more complex than you'd expect. It's the kind of coffee that rewards a slow morning — approachable enough for every day, interesting enough to keep you coming back.

Grown between 900 and 1,590 meters in clay mineral soil, fully washed and fermented for 12–14 hours before drying on patios and raised beds. Roasted to order in small batches, because every mile deserves a great cup.

Tasting Notes: Cocoa · Floral · Citrus
Growers: Smallholder Farmers, Molino Norte
Varieties: Yellow & Red Catuai, Catimor & Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900–1,590M
Soil: Clay Minerals
Process: Fully Washed, Fermented 12–14 Hours, Dried on Patios & Raised Beds