Nicaragua

Good smith-work cannot be hurried, and neither can this coffee. In Molino Norte, Matagalpa, smallholder farmers ferment each fully washed lot for twelve to fourteen hours before it ever sees a drying patio; a patient rite that coaxes out what haste would burn away.

The tempered result: cocoa depth lifted by floral and citrus tones, a medium roast with the balance of a well-forged blade.

The Roaster's Ledger

• Roast: Medium

• Tasting Profile: Cocoa, floral and citrus tones

• Grower: Smallholder farmers from Molino Norte

• Variety: Yellow and Red Catuai, Catimor & Parainema

• Region: Molino Norte, Matagalpa, Nicaragua

• Altitude: 900–1,590 m

• Soil: Clay minerals

• Process: Fully washed, fermented 12–14 hours, then dried on patios and raised beds

Provisions

Offered in 12 oz, 1 lb, 2 lb, and 5 lb bags - whole bean, standard, coarse, or espresso grind. A 12 lb bulk size stands ready for those provisioning an entire hall.