Nicaragua

Sourced from smallholders around Molino Norte in Matagalpa, this coffee includes Yellow and Red Catuai, Catimor, and Parainema grown at 900–1,590 meters in clay soils. After washing, it ferments for 12–14 hours and dries on patios and raised beds.

The medium roast combines cocoa, floral aromatics, and citrus in a clean, layered cup.

Coffee details

• Origin: Molino Norte, Matagalpa, Nicaragua
• Producers: Molino Norte smallholders
• Varietals: Yellow Catuai, Red Catuai, Catimor, and Parainema
• Elevation: 900–1,590 meters
• Soil: Clay
• Process: Washed; 12–14 hour fermentation; patio and raised-bed dried
• Roast: Medium

Brewing guidance

Pour-over highlights the floral and citrus notes; French press brings forward cocoa and body. Begin with a medium grind.