From the mountain slopes of Matagalpa, our Nicaragua single origin coffee is cultivated by smallholder farmers in the renowned Molino Norte region. At elevations of 900–1,590 meters, Yellow and Red Catuai, Catimor, and Parainema varietals thrive in mineral-rich clay soils. After a careful fully washed process, the beans are fermented for 12–14 hours and dried on patios and raised beds, ensuring depth and clarity. Roasted to a balanced medium, the cup offers smooth cocoa notes lifted by delicate floral tones and bright citrus accents, delivering a refined and memorable brew.
