Roast: Medium
Region: Nicaragua
Tasting Profile: Cocoa, floral and citrus tones
Grower: Smallholder farmers from Molino Norte, Matagalpa,
Variety: Yellow and Red Catuai, Catimor & Parainema
Altitude & Soil: 900-1590 M, Clay Minerals
Process: Organic, SHG, EP - Fully washed, fermented for 12-14 hours and then dried on patios and raised beds
ORGANIC - SPECIALTY GRADE - ETHICALLY SOURCED - ROASTED ON DEMAND
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