Nicaragua
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Medium Roast
Flavor Profile
This coffee offers a medium body and balanced acidity, with notes of hazelnut, molasses, and graham cracker that create a warm and comforting cup. The rich sweetness and smooth texture make it a satisfying choice for those who enjoy a well-rounded, flavorful brew.
Origin & Craftsmanship
Grown in the lush highlands of Jinotega, Nicaragua (1,000-1,400 MASL), this EP-grade coffee is cultivated from a diverse selection of Caturra, Catucai, Bourbon, Catimor, and Maragogype varietals. Carefully fully washed and sun-dried, this meticulous processing enhances the coffee’s clean profile while preserving its naturally sweet and nutty characteristics.
Description/ Cupping Notes
Description/ Cupping Notes
Roast: Medium-light
Tasting Profile: Pear, floral, jasmine, strawberry.
Grower: Small cooperative farmers in the Mbeya area
Variety: Bourbon & Kent
Region: Mbeya Region of Tanzania
Altitude: 1200-1900 M
Soil Type: Clay Minerals
Process: Fully washed and dried on raised beds
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