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Certification/Grading: SHG/EP
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: 900-1590 M
Soil Type: Clay Minerals
Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds
| Weight | N/A |
|---|---|
| size | 12 LB, 12oz, 1 LB, 2 LB, 5 LB |
| grind | Whole Bean, Espresso, Coarse, Standard |
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