Nicaragua

• Primary: Hazelnut • Secondary: Molasses, Graham Cracker • Body: Medium and smooth • Acidity: Medium and balanced • Finish: Clean and satisfying • Best for: Drip coffee, French press, everyday drinking

• Water Temperature: 195-205°F • Coffee-to-Water Ratio: 1:16 for drip, 1:15 for pour-over • Brew Time: 3-4 minutes • Grind: Medium for drip, medium-fine for pour-over • Pro Tip: The careful fermentation creates clean complexity—excellent for exploring different brewing methods

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• Roast Level: Medium • Cooperative: COMULFAC (Cooperativa Multifuncional Family Coffee R.L.) • Region: Jinotega, Nicaragua • Altitude: 1,000–1,400 MASL • Process: Fully Washed and Sun Dried • Varietals: Caturra, Catuai, Bourbon, Catimor, Maragogype • Certification: EP (European Preparation) • Roasting: Roasted to order for peak freshness

Sourced from smallholder farmers in Molino Norte, Matagalpa - one of Nicaragua's premier coffee-growing regions. The extended 12-14 hour fermentation during processing develops complex flavors while maintaining clean brightness. This careful attention to detail creates a balanced, nuanced cup that showcases Nicaraguan coffee at its best. Roasted fresh in small batches.

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