Nicaragua Medium Roast Coffee – Cocoa, Floral & Citrus Notes

Discover the vibrant flavors of Nicaragua medium roast coffee from smallholder farmers in Molino Norte, Matagalpa. Grown at 900–1,590m in clay mineral soil, Yellow & Red Catuai, Catimor, and Parainema beans are fully washed, fermented 12–14 hours, then dried on patios and raised beds for a clean, balanced cup.

• Single Origin: Molino Norte, Matagalpa
• Smooth & Balanced: Cocoa, floral, citrus tones
• Processing: Fully washed, fermented, sun-dried
• Flavors: Cocoa, floral, citrus
• Brew: Drip, pour-over, espresso

• Acidity: Medium, bright
• Varietals: Yellow & Red Catuai, Catimor, Parainema
• Soil: Clay minerals
• Cup: Balanced, complex, approachable
• Craftsmanship: Carefully sourced & roasted