Nicaragua Coffee
Nicaragua Coffee
Silky cocoa, delicate florals, and a vibrant citrus finish.
Sourced from the lush, high-altitude slopes of Molino Norte in Matagalpa, Nicaragua, this medium roast showcases the meticulous craft of local smallholder farmers. Grown at elevations up to 1,590 meters in rich clay mineral soils, a rare combination of Yellow and Red Catuai, Catimor, and Parainema varietals develops an remarkably refined flavor profile.
The beans undergo a traditional 12-to-14-hour fermentation before drying under the open sun on patios and raised beds. In the cup, it opens with a rich foundation of smooth cocoa, immediately lifted by elegant floral aromatics and a crisp, sunny splash of citrus. Silky, vibrant, and beautifully complex, it delivers an unforgettable tasting experience from the first sip.
Coffee Specs
| Attribute | Details |
| Origin | Molino Norte, Matagalpa, Nicaragua |
| Grower | Smallholder Farmers of Molino Norte |
| Roast Level | Medium |
| Varietals | Yellow & Red Catuai, Catimor, & Parainema |
| Elevation | 900 – 1,590 Meters |
| Soil Type | Clay Minerals |
| Process | Fully Washed, 12-14 hr Fermentation, Patio & Raised Bed Dried |
| Flavor Profile | Smooth Cocoa, Delicate Florals, Vibrant Citrus Tones |
Pairing & Brew Tips
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Best Brew Methods: Pour-Over (Chemex/V60) to highlight the delicate floral and citrus aromatics, or Drip for a balanced cocoa-driven mug.
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Perfect Pairing: Complements lemon-infused cake jars, fruit-toasted tarts, or light vanilla shortbread.