Nicaragua

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.

How to Brew

• Pour Over: Use 1–2 tbsp (7–14g) per 6 oz (180ml) of water at 195–205°F (90–96°C). Brew time: 3–4 minutes. Highlights the floral and citrus notes.
• French Press: Use 2 tbsp (14g) per 6 oz (180ml). Steep for 4 minutes, then press slowly.
• Espresso: Use 18–20g of finely ground coffee. Extract for 25–30 seconds.
• Cold Brew: Use 1 cup (85g) coarse ground per 4 cups (950ml) cold water. Steep 16–24 hours in the fridge.