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.

Certification/Grading: SHG/EP

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: 900-1590 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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