Our Nicaraguan coffee is sourced from a 45-hectare family farm located in the Dipilto subregion of Nueva Segovia.
The coffee is made using an extended anaerobic cherry fermentation process, resulting in a unique and complex flavour profile that includes notes ofcandied fruit,ripemango, andcaramel. The farm benefits from the ideal growing conditions of the cool mountain climate and nutrient-rich soil, ensuring the production of high-quality beans. Carefully selected and expertly roasted, this specialty coffee provides a truly exceptional coffee experience.
Recommended for the coffee enthusiasts who are often found at coffee bars.
