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 and Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900-1,590m
Soil Type: Clay minerals
Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds