This coffee is expertly produced by smallholder farmers from Molino Norte in Matagalpa. The coffee starts with local clay mineral soil, and then is washed, fermented and dried on raised beds on the farm.
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: 900-1590 M
Soil Type: Clay Minerals
Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds