Nicaragua Medium Roast Coffee – A smooth, balanced brew with rich cocoa notes, bright floral accents, and subtle citrus tones. Sourced from dedicated smallholder farmers in Molino Norte, Matagalpa, this coffee is crafted from Yellow & Red Catuai, Catimor, and Parainema varieties grown at 900–1590m in clay-mineral soil. Fully washed, fermented for 12–14 hours, and sun-dried for a clean, vibrant flavor profile.
Key Points:
- Roast: Medium
- Tasting Profile: Cocoa, floral, citrus
- Origin: Molino Norte, Matagalpa, Nicaragua
- Varieties: Yellow & Red Catuai, Catimor, Parainema
- Altitude: 900–1590m
- Soil: Clay minerals
- Process: Fully washed, 12–14 hrs fermentation, patio & raised-bed drying
