Taste of Nicaragua

Taste of Nicaragua

Delicate and bright — cocoa grounding a cup that opens into floral and citrus notes as it cools.

Grown by smallholder farmers in Molino Norte, part of the Matagalpa region of Nicaragua, this coffee comes from an unusually specific variety mix: Yellow and Red Catuaí, Catimor, and Parainema, planted across a wide altitude range from 900 to 1,590 meters in clay mineral soil.

The process here is what sets this lot apart — fully washed, then fermented for 12 to 14 hours before drying on patios and raised beds. That extended fermentation window is a deliberate choice, and it's part of what draws out the coffee's floral character.

Roast: Medium
Variety: Yellow & Red Catuaí, Catimor, Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900–1,590 m
Process: Fully washed, 12–14 hour fermentation, dried on patios and raised beds

Part of Taste of the World, Morning Fix's thirteen-origin collection. Explore Matagalpa →