Nicaragua

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