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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 Type : Clay Minerals
Process : Fully washed, fermented for 12–14 hours, then dried on patios and raised beds. The extended fermentation unlocks a delicate complexity — bright citrus and floral notes woven through a smooth cocoa base.
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