Nicaragua

Discover the distinctive character of this medium roast from Nicaragua's Molino Norte region. Sourced from dedicated smallholder farmers, this blend of Yellow and Red Caturra, Catimor, and Parainema varieties thrives at elevations between 900–1590 meters in mineral-rich clay soils. The fully washed processing method, combined with a 12–14 hour fermentation and careful patio and raised bed drying, yields a nuanced cup with prominent cocoa notes, delicate floral undertones, and bright citrus accents. A sophisticated choice for those seeking authentic terroir expression.