Nicaragua

Indulge in the captivating essence of our medium roast coffee, distinguished by its SHG (Strictly High Grown) / EP (European Preparation) certification and grading. This distinction highlights coffee grown at high altitudes, ensuring dense beans that deliver a richer and more nuanced flavor profile. Our beans come from the hardworking smallholder farmers of Molino Norte, a region nestled in the serene highlands of Matagalpa, Nicaragua.

This exquisite coffee blend is comprised of Yellow and Red Catuai, Catimor, and Parainema varieties, each contributing to the coffee's vibrant character. Grown at altitudes ranging from 900 to 1590 meters above sea level, the beans thrive in an environment that enhances their inherent flavors, nurtured by the mineral-rich clay soils of the region.

Our medium roast skillfully brings out the coffee's intrinsic tasting notes, presenting a delightful interplay of cocoa, complemented by the subtle elegance of floral and the refreshing zest of citrus tones. This carefully calibrated roast level ensures that each flavor note is expressed, offering a balanced and satisfying cup that's both invigorating and comforting.

The meticulous processing of our coffee involves fully washing the beans, followed by a fermentation period of 12-14 hours. This careful fermentation process is essential in developing the coffee's complex flavors. Afterward, the beans are dried on patios and raised beds, a traditional method that ensures even drying and preserves the delicate nuances of the coffee.

Savor the rich heritage and expert craftsmanship encapsulated in every cup of our medium roast coffee from Molino Norte, Matagalpa. It's a testament to the dedication of the smallholder farmers and the unique terroir of Nicaragua, offering a truly authentic coffee experience that resonates with the heart and soul of its origin.

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