Nicaragua

From the mist-covered highlands of Molino Norte in Matagalpa, Nicaragua, this coffee is a testament to the quiet devotion of generations of smallholder farmers who cultivate their land with patience, respect, and purpose. Grown in rich clay mineral soils at elevations ranging from 900 to 1,590 meters, each cherry develops slowly beneath mountain skies, gathering complexity from the earth that sustains it.

This medium roast reveals a graceful balance of cocoa richness, delicate floral aromatics, and vibrant citrus brightness. The fully washed process, followed by a careful 12–14 hour fermentation and drying on patios and raised beds, preserves the purity and character of the bean, allowing the voice of the terroir to shine through every cup.

Crafted from Yellow and Red Catuai, Catimor, and Parainema varieties, this coffee invites a moment of presence. Its depth speaks of fertile soil and patient hands; its brightness reflects the mountain air and tropical sun. Each sip is a journey through the Nicaraguan highlands—a reminder that extraordinary coffee is not merely grown, but stewarded with intention.

Roast: Medium

Origin: Molino Norte, Matagalpa, Nicaragua

Tasting Notes: Cocoa, Floral, Citrus

Altitude: 900–1590 M

Process: Fully Washed • 12–14 Hour Fermentation • Patio & Raised Bed Dried