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| Origin | Matagalpa, Nicaragua |
| Varieties | Yellow and Red Catuai, Parainema |
| Altitude | 900-1590 m |
| Roast level | Medium |
| Process | Fully washed, fermented 12-14 hours, dried on patio and raised bed |
| Grind Sizes | Coarse, Medium fine, Medium |
| Form | Ground, Whole bean |



