Nicaragua

This smooth, medium roast from the highlands of Matagalpa, Nicaragua, delivers a refined cup with cocoa, floral, and citrus notes. Grown by smallholder farmers in Molino Norte at elevations of 900–1590 meters, this coffee showcases the unique character of its volcanic clay soils. Carefully fermented for 12–14 hours, then sun-dried on patios and raised beds, the result is a clean, balanced brew with a bright finish and layered sweetness.