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.

Best enjoyed as: Drip or French press. The cocoa and floral notes are lovely black, or with a light splash of oat milk to soften the citrus brightness.