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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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