Nicaragua

Certification/Grading: SHG/EP 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 Nicaraguan coffee typically means Arabica beans, with a medium body, mild acidity, and a hint of fruity or caramel sweetness. Jinotega is touted as the best region in Nicaragua for coffee production. Matagalpa and Nueva Segovia are highly recognized regions as well.