Nicaragua Coffee

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

Nicaragua: The Elegant Central American Classic

​Nicaraguan coffee is often celebrated by connoisseurs for its incredible "cleanliness" and classic flavor profile. Grown in the nutrient-rich volcanic soil of regions like Jinotega and Matagalpa, these beans are famous for their strikingly large size—particularly the "Maragogype" variety, often called "Elephant Beans." Nicaragua offers a beautifully balanced cup with a medium body and a smooth, refined acidity. You can expect a comforting base of sweet caramel and milk chocolate, brightened by subtle citrus zest and a delicate, floral aroma. Its gentle nature makes it an exceptionally versatile coffee, providing a sophisticated experience whether served black or with a touch of cream.