In the lush hills of Molino Norte, Matagalpa, where mist rolls through valleys and clay-rich soils nurture the land, smallholder farmers tend their craft with patience and pride. At 900–1,590 meters, Yellow and Red Catuai, Catimor, and Parainema varietals are fully washed, carefully fermented for 12–14 hours, and dried on patios and raised beds—a process that preserves both purity and character.
The cup is smooth and refined: cocoa richness forms its base, lifted by delicate floral notes and a bright touch of citrus. Balanced yet vibrant, it’s a coffee that feels like sunlight breaking through the canopy—comforting, elegant, and alive.
Every sip carries the devotion of its growers and the natural beauty of Nicaragua’s highlands.
Nicaragua Coffee: a horizon of elegance, where richness meets light.