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Nicaragua
Nicaragua
Roast: Medium
Tasting Profile: Medium Acidity, Medium Body, Cocoa, Foral & Citrus tones, Hazelnut, Molasses, Graham Cracker
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
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