Experience the rich flavors and aromatic delights of Nicaragua coffee, a product that encapsulates the essence of the beautiful Molino Norte region in Matagalpa, Nicaragua. Sourced from smallholder farmers who pour their heart and soul into cultivating the finest coffee beans, this SHG/EP certified coffee is truly a treasure to behold.
Our medium-roasted Nicaragua coffee presents a harmonious balance between flavor and depth. As you indulge in a sip, you'll be greeted by an enticing medley of cocoa, floral, and citrus tones that dance on your palate. Each sip is a delightful journey, showcasing the unique characteristics that make Nicaraguan coffee a beloved choice among coffee connoisseurs.
Grown amidst the lush landscapes of Molino Norte, this exceptional coffee is carefully cultivated by dedicated smallholder farmers. The beans are meticulously selected from the varieties of Yellow and Red Catuai, Catimor, and Parainema, ensuring the utmost quality and distinctive taste.
At altitudes ranging from 900 to 1590 meters, the coffee plants thrive in the perfect climate and elevation, allowing the beans to develop remarkable flavors. The clay mineral-rich soil imparts unique nuances to the coffee, resulting in a cup that is truly one-of-a-kind.
To preserve the purity of the beans' flavors, a meticulous process is followed. The beans undergo a thorough fully washed process, where they are carefully fermented for 12-14 hours. Afterward, they are sun-dried on traditional patios and raised beds, allowing nature's touch to bring out the best in every bean.
Indulge in the sublime experience of Nicaragua coffee, where passion, tradition, and exceptional craftsmanship come together to create a coffee that captivates the senses. Savor the distinctive flavors, and let the enchanting aroma transport you to the breathtaking landscapes of Molino Norte, Nicaragua.
Tasting Profile: Cocoa, floral, and citrus tones.
Grower: Smallholder farmers from Molino Norte
Variety: Yellow and Red Catuai, Catimor & Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900-1590 M
Soil Type: Clay Minerals
Process: Fully washed, fermented for 12-14 hours, and then dried on patios and raised beds