This Nicaragua single origin from Molino Norte in Matagalpa is a balanced medium roast with a smooth cocoa base and a brighter lift. Expect cocoa, floral, and citrus tones that make it easy to drink—but still interesting enough to keep you coming back.
Tasting profile
- Notes: cocoa, floral, citrus
- Roast: medium
- Style: balanced, smooth, lightly bright
Origin details
- Grower: smallholder farmers from Molino Norte
- Region: Molino Norte, Matagalpa, Nicaragua
- Altitude: 900–1590 m
- Soil type: clay minerals
- Variety: Yellow and Red Catuai, Catimor, Parainema
- Process: fully washed, fermented 12–14 hours, then dried on patios and raised beds
Choose your grind
- Whole bean
- Ground (standard)
- Ground (coarse)
- Ground (espresso)
Sizes Available in all sizes.
FAQ Q: What does Nicaragua coffee taste like?
A: This Nicaragua coffee is a medium roast with cocoa, floral, and citrus tones—balanced and smooth with a bright lift.
A: This Nicaragua coffee is a medium roast with cocoa, floral, and citrus tones—balanced and smooth with a bright lift.
Q: What does “fermented 12–14 hours” mean?
A: After harvesting, the coffee is fermented for 12–14 hours as part of processing, then washed and dried. This helps develop clarity and balance in the cup.
A: After harvesting, the coffee is fermented for 12–14 hours as part of processing, then washed and dried. This helps develop clarity and balance in the cup.
Q: What grind should I choose?
A:
A:
- Whole bean if you grind at home
- Standard for most drip machines
- Coarse for French press/cold brew
- Espresso for espresso machines
Q: Is this available in different sizes?
A: Yes—this coffee is available in all sizes.
A: Yes—this coffee is available in all sizes.
This Nicaragua single origin from Molino Norte in Matagalpa is a balanced medium roast with a smooth cocoa base and a brighter lift. Expect cocoa, floral, and citrus tones that make it easy to drink—but still interesting enough to keep you coming back.
Tasting profile
- Notes: cocoa, floral, citrus
- Roast: medium
- Style: balanced, smooth, lightly bright
Origin details
- Grower: smallholder farmers from Molino Norte
- Region: Molino Norte, Matagalpa, Nicaragua
- Altitude: 900–1590 m
- Soil type: clay minerals
- Variety: Yellow and Red Catuai, Catimor, Parainema
- Process: fully washed, fermented 12–14 hours, then dried on patios and raised beds
Choose your grind
- Whole bean
- Ground (standard)
- Ground (coarse)
- Ground (espresso)
Sizes Available in all sizes.
FAQ Q: What does Nicaragua coffee taste like?
A: This Nicaragua coffee is a medium roast with cocoa, floral, and citrus tones—balanced and smooth with a bright lift.
A: This Nicaragua coffee is a medium roast with cocoa, floral, and citrus tones—balanced and smooth with a bright lift.
Q: What does “fermented 12–14 hours” mean?
A: After harvesting, the coffee is fermented for 12–14 hours as part of processing, then washed and dried. This helps develop clarity and balance in the cup.
A: After harvesting, the coffee is fermented for 12–14 hours as part of processing, then washed and dried. This helps develop clarity and balance in the cup.
Q: What grind should I choose?
A:
A:
- Whole bean if you grind at home
- Standard for most drip machines
- Coarse for French press/cold brew
- Espresso for espresso machines
Q: Is this available in different sizes?
A: Yes—this coffee is available in all sizes.
A: Yes—this coffee is available in all sizes.