Popular comparisons
| Roast level | Medium |
| Origin | Molino Norte, Matagalpa, Nicaragua |
| Variety | Yellow and Red Catuai, Catimor, Parainema |
| Altitude | 900–1590 m |
| Soil Type | Clay minerals |
| Process | Fully washed, fermented 12–14 hours, dried on patios and raised beds |
| Form | Ground, Whole bean |
| Caffeine Content | Regular |
| Allergen Information | None of the above |
Bright and clean Nicaraguan coffee grown in high-altitude shade. Notes of citrus, caramel, and a pleasant lingering finish. 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
