Roast: Medium Smooth, sweet, and wonderfully comforting, this medium‑roast Nicaraguan coffee opens with rich cocoa depth lifted by gentle floral and citrus tones. Grown by smallholder farmers in the highlands of Molino North, the coffee cherries develop a balanced, rounded character in the region’s clay‑rich soils. Once harvested, the coffee is fully washed, fermented for 12-14 hours, and dried slowly on patios and raised beds, a careful process that preserves clarity while enhancing its natural chocolatey warmth. Easy to brew at home and endlessly satisfying, it’s a daily drinker with just enough nuance to make each sip feel special.