Nicaragua

Nicaragua represents a refined single-origin coffee sourced from the esteemed smallholder farmers of Molino Norte in Matagalpa. This medium roast showcases a sophisticated flavor profile featuring cocoa, delicate floral notes, and bright citrus undertones. Cultivated at elevations between 900–1590 meters in clay mineral-rich soil, the blend of Yellow and Red Catuai, Catimor, and Parainema varieties develops its distinctive character through a meticulous fully washed process, with beans fermented for 12–14 hours before drying on patios and raised beds.

Brewing Instructions For pour-over or drip brewing, use a 1:16 coffee-to-water ratio with water heated to 195–205°F. Brew for 3–4 minutes to extract the full complexity of cocoa and citrus notes. For French press, employ a 1:15 ratio and steep for 4 minutes before plunging. Espresso enthusiasts should grind fine and pull a double shot at 9 bars of pressure for 25–30 seconds. For optimal flavor, grind immediately before brewing and use filtered water.