Nicaragua Single Origin Coffee

Rich cocoa, delicate florals, and bright citrus tones in a beautifully balanced cup.

The Story

Nestled in the lush, rolling mountain valleys of Matagalpa, Nicaragua, this single-origin coffee is cultivated by dedicated smallholder farming families in the Molino Norte community. Grown in nutrient-rich clay mineral soils at elevations up to 1,590 meters, a curated blend of Yellow and Red Catuai, Catimor, and Parainema varieties develops exceptional sweetness and clarity. After harvesting, the cherries undergo a careful 12 to 14 hour fermentation, followed by a thorough washing and patient sun-drying across open patios and raised beds. Small-batch roasted to a smooth medium, it balances decadent cocoa warmth with aromatic florals and a crisp, refreshing citrus finish. It is a vibrant, honest cup roasted to celebrate craft, community, and pride.

Tasting Profile

• Tasting Notes: Rich Cocoa, Delicate Florals, Sweet Citrus Zest
• Roast Level: Medium
• Body: Smooth, rounded, and medium
• Aroma & Acidity: Warm cocoa and floral aroma with a bright, balanced citrus acidity

Origin & Sourcing

• Grower: Smallholder farmers from Molino Norte
• Region: Molino Norte, Matagalpa, Nicaragua
• Elevation: 900 to 1,590 meters
• Varieties: Yellow & Red Catuai, Catimor, & Parainema
• Soil: Clay Minerals
• Process: Fully washed, fermented 12 to 14 hours, and dried on patios and raised beds
• Roasting Craft: Small-batch roasted to showcase natural cocoa sweetness without bitterness

Recommended Brew Methods

• Pour-Over (Chemex / V60): Highlights the delicate floral aromatics and lively citrus sweetness.
• Automatic Drip: A dependable, comforting daily cup with smooth chocolate and cocoa notes.
• French Press: Deepens the mouthfeel, bringing forward rich chocolate sweetness and a creamy finish.
• Cold Brew: Steeped cold, it yields an ultra-smooth, refreshing iced coffee with subtle cocoa undertones.