Nicaragua Single Origin Coffee – Cocoa & Citrus Medium Roast

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

Sourced from smallholder farmers in the Molino Norte region of Matagalpa, Nicaragua, this medium roast single origin coffee delivers a smooth and balanced cup with layered sweetness and vibrant citrus character.

Rich cocoa notes blend with delicate floral aromatics and subtle citrus brightness, creating a versatile coffee ideal for productive mornings, focused work sessions, and everyday brewing.

Carefully fully washed, fermented for 12–14 hours, and dried on patios and raised beds, this coffee highlights clarity, sweetness, and the clean profile Nicaragua is known for.