Nicaragua

Elegant, smooth, and beautifully balanced, this exceptional coffee from the mountains of Nicaragua offers a refined cup layered with cocoa richness, delicate florals, and bright citrus tones. Its medium roast creates a velvety body with graceful complexity, delivering an experience that feels both comforting and vibrant.

Sourced from smallholder farmers in Molino Norte, Matagalpa, this coffee is cultivated at high elevations where mountain climate and traditional farming methods shape its distinctive character. Fully washed, carefully fermented for 12–14 hours, and dried on patios and raised beds, each cup reveals remarkable clarity, sweetness, and balance.

Smooth yet expressive, this origin captures the warmth and quiet sophistication that define exceptional Nicaraguan coffee.

Balanced. Floral. Refined.

Roast: Medium

Tasting Notes: Cocoa, Floral, Citrus

Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900–1590 M
Soil Type: Clay Minerals
Process: Fully Washed, Fermented 12–14 Hours & Dried on Patios and Raised Beds
Varietals: Yellow Catuai, Red Catuai, Catimor, Parainema

Suggested Brewing Methods:
Pour Over, Drip Coffee, French Press, Espresso

Suggested Pairings:
Chocolate pastries, citrus desserts, honey pastries, or almond biscotti.