Nicaragua

This medium-roast coffee showcases a clean, balanced cup shaped by high-altitude growing and attentive post-harvest care. Smallholder farmers from Molino Norte cultivate Yellow and Red Catuai, Catimor and Parainema on clay-mineral soils at 900–1590 m, producing cherries with bright acidity and structured sweetness. A fully washed process with a 12–14 hour fermentation and careful drying on patios and raised beds yields distinct cocoa notes with floral lift and fresh citrus highlights.

Expect a medium body with nuanced complexity—cocoa provides a warm base while floral and citrus tones offer a lively finish. Brew methods that emphasize clarity (pour-over, filter, or drip) will reveal delicate floral and citrus layers; espresso and shorter extractions accentuate the cocoa and sweet density. Roasted by Chilled Iguana Coffee Co., this offering is ideal for those seeking a traceable, thoughtfully processed Central American coffee with both comfort and character.