Nicaragua

Roast: Medium

Tasting Profile: Cocoa, Floral, 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, then dried on patios and raised beds