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Nicaragua coffee consists primarily of premium Arabica beans that offer a richer taste and a better quality coffee drinking experience. Coffee enthusiasts are sure to appreciate the meticulous drying process that involves fermenting the beans for up to 14 hours that improve both the quality and complexity of the final product.
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