Nicaragua Coffee – Because Your Taste Buds Deserve a Passport

Who needs a plane ticket when you can sip your way through the lush hills of Matagalpa? Our Nicaragua Coffee isn’t just another “medium roast” your office Keurig pretends to make—it’s a legit flavor vacation, straight from the farmers of Molino Norte who actually know what they’re doing.

Flavor Notes That Slap:

🍫 Cocoa – Rich, chocolatey, and comforting enough to make you forget your ex.
🌸 Floral – Light, delicate, and fancy enough to make you feel like you’re drinking coffee in a boutique hotel lobby.
🍊 Citrus – A zesty little kick that says, “yes, I am more interesting than basic house blend.”

Bean Resume (Because These Beans Have Credentials):

• Certification/Grading: SHG/EP – aka “Strictly High Grown” and “European Prep.” Translation: not the gas station stuff.

• Roast: Medium – the Goldilocks of roasts, not too dark, not too light, juuuust right.

• Variety: Yellow & Red Catuai, Catimor, Parainema – a lineup so good it sounds like a world tour.

• Altitude: 900–1590m – the beans are basically training at altitude like Olympic athletes.

• Soil Type: Clay minerals – because fancy dirt makes fancy coffee.

• Process: Fully washed, fermented 12–14 hours, sun-dried on patios & raised beds. Think spa day, but for beans.