Nicaragua

Product Info

Medium Roast

Tasting Profile: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker

Grower: Smallholder farmers from Molino Norte

Variety: Caturra (Caturra is a natural mutation of the Bourbon variety), Catucai (A cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil.), Bourbon (Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s.), Catimor (this variety is a selection of a breeding line from Colombia (Caturra x Timor Hybrid 1343). It was introduced to Africa in the 1970s via Kenya, where it was used as one of the female parents of some Ruiru 11 progenies. It provides a high yield and a good coffee experience), and Maragogype (Maragogipe is a variety of Arabica coffee, believed to be a spontaneous mutation of Typica coffee.  This type has a very large size coffee bean in comparison to other Arabica coffee beans.  Maragogipe is a rarity in the coffee world.

Region: Molino Norte, Matagalpa, Nicaragua

Grade: EP (European Preparation)

Altitude: 1000-1400 M

Soil Type: Clay Minerals

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