Originating from the second largest coffee region in Nicaragua, this single origin has been developed in an area with ideal altitude and temperature.
Picked by hand at sunrise, the coffee cherries are manually pulped and left to dry ferment, before being thoroughly washed and sundried by a female-led team.
The specific region also provides a micro climate which is optimal for the drying process. The finished product is a bright cup with tasting notes of stewed red apple, dried plum, and roasted almond.
Origin: Matagalpa
Altitude: 1200 MASL
Varietal: Caturra, Red Catuai, Bourbon, Pacamara, Parainema, Marsellesa
Process: Washed
This roast is best suited for espresso brew methods.
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Originating from the second largest coffee region in Nicaragua, this single origin has been developed in an area with ideal altitude and temperature.
Picked by hand at sunrise, the coffee cherries are manually pulped and left to dry ferment, before being thoroughly washed and sundried by a female-led team.
The specific region also provides a micro climate which is optimal for the drying process. The finished product is a bright cup with tasting notes of stewed red apple, dried plum, and roasted almond.
Origin: Matagalpa
Altitude: 1200 MASL
Varietal: Caturra, Red Catuai, Bourbon, Pacamara, Parainema, Marsellesa
Process: Washed
This roast is best suited for espresso brew methods.
Tasting Notes
Stewed red apple, dried plum sweetness, roasted almond
Brewing Guide
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