Nicaragua

The cup that rewards a little attention.

Nicaragua starts with cocoa, then opens up — floral and citrus tones that show themselves as the cup cools. It comes from smallholder farmers at Molino Norte in the Matagalpa highlands, grown between 900 and 1,590 meters, fully washed, fermented for 12 to 14 hours, and dried slowly on patios and raised beds. Careful work, and you can taste it.

Pour it for the slow Saturday morning, the second cup of a good conversation, or the guest you want to impress without saying a word. Roasted fresh when you order.

The details
Roast: Medium
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: 900–1,590 m
Soil: Clay minerals
Process: Fully washed, fermented 12–14 hours, dried on patios and raised beds