Nicaraguan Coffee

Nicaragua Coffee offers a harmonious cup that blends rich cocoa depth with floral brightness and gentle citrus overtones. Sourced from smallholder farmers in the Molino Norte region of Matagalpa, this medium roast reflects Nicaragua’s tradition of producing elegant, nuanced coffees.

Cultivated at altitudes between 900–1,590 meters, these beans thrive in clay mineral soils that enhance sweetness and complexity. After being fully washed and fermented for 12–14 hours, they’re patio and raised-bed dried, ensuring clarity, structure, and a smooth, clean finish.

Expect a refined and aromatic brew that shines in both drip and pour-over methods, ideal for those who appreciate balance, vibrancy, and subtle flavor interplay in their daily cup.

🪶 Tasting Notes

• Flavor: Cocoa, Floral & Citrus

• Roast: Medium

• Body: Smooth, Bright & Balanced

🌍 Origin Story

Grown in the lush Molino Norte highlands of Matagalpa, Nicaragua Coffee benefits from the country’s rich volcanic soil and temperate climate. The varieties — Yellow and Red Catuai, Catimor, and Parainema — are known for their vibrant profiles and consistency in cup quality.
Through meticulous washing and traditional 12–14 hour fermentation, local farmers craft a coffee that’s expressive yet balanced — a perfect reflection of Nicaraguan craftsmanship and care.