Nicaragua

Set forth to the rolling hills of Matagalpa, where Molino Norte’s smallholder farmers tend Yellow & Red Catuai, Catimor, and Parainema trees rooted in mineral-rich clay at 900–1,590 m. Freshly picked cherries are fully washed, then fermented 12–14 hours before drying on sun-soaked patios and raised beds—preparing the beans for a balanced medium roast.

Brew it and you’ll uncover velvety cocoa at the core, brightened by delicate floral whispers and a crisp citrus sparkle. Each sip feels like a stroll through Nicaragua’s misty coffee corridors—alive with fragrance, flavor, and the promise of discovery.