From smallholder farmers from Molino Norte in Matagalpa, Nicaragua; this single origin selection offers captivating tones of floral, cocoa and citius. Fully washed, fermented for 12-14 hours and then dried on patios and raised beds. Medium roasted to accentuate flavors and aromas.

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