Popular comparisons
| Roast level | Medium |
| Origin | Nicaragua, Molino Norte, Matagalpa |
| Varietals | Yellow, Red Catuai, Catimor, Parainema |
| Process | Fully washed, fermented 12-14 hours, sun dried |
| Acidity | Medium bright |
| Dietary | Single origin |
Discover the vibrant flavors of Nicaragua medium roast coffee from smallholder farmers in Molino Norte, Matagalpa. Grown at 900–1,590m in clay mineral soil, Yellow & Red Catuai, Catimor, and Parainema beans are fully washed, fermented 12–14 hours, then dried on patios and raised beds for a clean, balanced cup. • Single Origin: Molino Norte, Matagalpa • Smooth & Balanced: Cocoa, floral, citrus tones • Processing: Fully washed, fermented, sun-dried • Flavors: Cocoa, floral, citrus • Brew: Drip, pour-over, espresso • Acidity: Medium, bright • Varietals: Yellow & Red Catuai, Catimor, Parainema • Soil: Clay minerals • Cup: Balanced, complex, approachable • Craftsmanship: Carefully sourced & roasted
The catalog often lists the same model at several merchants — worth a price check before you buy.



