Bright, nuanced, and grown with care — our Nicaragua single origin comes from smallholder farmers in the Molino Norte community of Matagalpa, one of Central America's most celebrated coffee regions. Grown at 900–1,590 meters on clay mineral soils, these beans are fully washed, fermented for 12–14 hours, and dried on patios and raised beds for a clean, complex cup. Tasting Notes: Cocoa, floral, citrus tones, balanced and clean Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900–1,590 M Process: Fully washed, fermented 12–14 hours, dried on patios and raised beds Variety: Yellow and Red Catuai, Catimor, and Parainema Roast: Medium A well-rounded, versatile coffee that works beautifully as a pour-over or drip. The extended fermentation adds a subtle complexity that sets it apart.