Nicaragua

☕🌺 "Cocoa, flowers, and a citrus kiss. Nicaragua delivers."

From the hillsides of Molino Norte, Matagalpa, smallholder farmers grow these beans at 900–1,590 meters on clay mineral soil. Fully washed, fermented for 12–14 hours, then dried on patios and raised beds — a meticulous process that produces a medium roast with rich cocoa depth, delicate floral notes, and a bright citrus finish. Clean, nuanced, and endlessly drinkable.

☕ Brew Tip: Pour-over or Chemex is ideal to highlight the floral and citrus notes. Medium grind, 200°F water. Also excellent as a drip for an everyday cup that punches above its weight.

🗺️ Origin Details

• Region: Molino Norte, Matagalpa, Nicaragua
• Growers: Smallholder farmers
• Variety: Yellow & Red Catuai, Catimor & Parainema
• Altitude: 900–1,590m
• Process: Fully washed, 12–14 hour fermentation, patio & raised bed dried
• Soil: Clay Minerals

🍽️ Pairs well with: Citrus tart, dark chocolate, or a slow weekend morning.

👻 Every bag gives back: 10% of net sales goes to children's education worldwide. Sip good, do good.