Nicaragua

Roast: Medium

Tasting Profile: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker

Grower: Smallholder farmers from Molino Norte

Variety: Caturra, Catucai, Bourbon, Catimor, and Marogogype

Region: Jinotega

Altitude: 1000-1400 M

Soil Type: Clay Minerals

Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds

Discover a comforting, bakery-fresh experience in your cup with our Nicaragua Medium Roast, a highly celebrated favorite among our best-selling products.

Sourced from dedicated smallholder farmers in the lush Molino Norte community of the renowned Jinotega region, this coffee thrives at elevations of 1,000 to 1,400 meters. The lot showcases a unique, hand-picked blend of varietals, including Caturra, Bourbon, and the famously giant Maragogype beans. To unlock their full potential, the cherries are fully washed, fermented for 12–14 hours to enhance sweetness, and dried on open patios and raised beds.

Roasted to a smooth medium profile, this coffee is incredibly approachable and deeply satisfying. It delivers a perfect medium body and balanced acidity, opening with a warm, toasted hazelnut aroma before moving into a thick, sweet foundation of rich molasses and comforting graham cracker.