This Nicaragua medium roast is sourced from smallholder farmers in Molino Norte, located in the highlands of Matagalpa at elevations between 900–1,590 meters. Grown in clay mineral‑rich soil and processed with a fully washed method, the beans are fermented for 12–14 hours before drying on patios and raised beds, resulting in a clean, expressive cup. Expect tasting notes of cocoa, floral aromatics, and citrus tones, offering a smooth, balanced profile with natural brightness. Crafted from Yellow and Red Catuai, Catimor, and Parainema varieties, this coffee highlights the distinctive character of Nicaragua’s northern growing regions. A great choice for anyone who enjoys a medium roast with clarity, sweetness, and gentle complexity.