Nicaragua

Grown by smallholder farmers in Molino Norte, Matagalpa, Nicaragua, at 900–1,590 meters, this medium roast features Yellow and Red Catuai, Catimor, and Parainema varietals cultivated in mineral-rich clay soils. Fully washed, fermented for 12–14 hours, and carefully dried on patios and raised beds, the beans develop a complex, balanced cup. Cocoa, floral, and bright citrus notes create a smooth, vibrant coffee that’s both flavorful and elegant.