Nicaragua

Roast: Medium · Body: Balanced · Notes: Cocoa, floral, citrus

Molino Norte cooperative — balanced Nicaraguan coffee.

From smallholder farmers around Molino Norte in Matagalpa, at 900–1,590 meters. Fully washed, fermented for 12–14 hours, then dried on both patios and raised beds — the drying method changes how the flavors settle. Cocoa base, floral middle, a citrus lift at the finish.

Grower: Smallholder farmers, Molino Norte · Region: Molino Norte, Matagalpa, Nicaragua · Altitude: 900–1,590 M · Varieties: Yellow and Red Catuai, Catimor, Parainema · Process: Fully washed, 12–14 hr fermented, patio- and raised-bed dried · Soil: Clay minerals

Roasted to order and shipped the day it's roasted. Roasting queue plus USPS Standard is typically 5–10 business days total. Free US shipping.

Grind guide: Coarse for French press or cold brew · Standard for drip and pour-over · Espresso for machines and moka pots · Whole Bean if you grind your own.