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
Arabica beans are frequently used to make Nicaraguan coffee, which has a medium body, a mild acidity, and a hint of caramel or fruity sweetness. The best region in Nicaragua for growing coffee is said to be Jinotega. As well-known regions are Matagalpa and Nueva Segovia.
This coffee has a light, fruity brightness and tends to have higher-toned flavours like citrus and floral notes rather than lower-toned ones like papaya/apricot and chocolate.
All of our flavored coffees start as specialty grade single origin coffee roasted in small batches to a smooth medium. Each order is then carefully flavored with high quality flavoring oils while still warm.