From smallholder farmers from Molino Norte in Matagalpa, Nicaragua; this single origin selection offers captivating tones of floral, cocoa and citius. Fully washed, fermented for 12-14 hours and then dried on patios and raised beds. Medium roasted to accentuate flavors and aromas.
Certification/Grading: SHG/EP
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