Certification/Grading: SHG/EP/Organic

Roast: Medium

Tasting Profile: Cocoa, floral and citrus tones

Grower: Smallholder farmers from Molino Norte

Variety: Yellow and Red Catuai, Catimor and Parainema

Region: Molino Norte, Matagalpa, Nicaragua

Altitude: 900-1590 M

Soil Type: Clay minerals

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

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