Nicaragua-Medium Roast
Region: Jinotega
Process: Washed
What We Taste: Brown Sugar, Molasses, Mandarin Orange
Recommended for: All brewing methods
How we like it: pour over, machine drip
This beautiful coffee was grown at elevations of 1,200 MASL (meters above sea level) or higher. When coffee is grown at high altitudes they mature at a much slower rate than coffee's grown at lower altitudes. This results in a highly dense and sweet coffee. The sweetness in this coffee is evident especially as the cup begins to cool. Expect a nice balanced cup with a mild body and acidity that anyone can enjoy!
Region: Jinotega
Process: Washed
What We Taste: Brown Sugar, Molasses, Mandarin Orange
Recommended for: All brewing methods
How we like it: pour over, machine drip
This beautiful coffee was grown at elevations of 1,200 MASL (meters above sea level) or higher. When coffee is grown at high altitudes they mature at a much slower rate than coffee's grown at lower altitudes. This results in a highly dense and sweet coffee. The sweetness in this coffee is evident especially as the cup begins to cool. Expect a nice balanced cup with a mild body and acidity that anyone can enjoy!
Region: Jinotega
Process: Washed
What We Taste: Brown Sugar, Molasses, Mandarin Orange
Recommended for: All brewing methods
How we like it: pour over, machine drip
This beautiful coffee was grown at elevations of 1,200 MASL (meters above sea level) or higher. When coffee is grown at high altitudes they mature at a much slower rate than coffee's grown at lower altitudes. This results in a highly dense and sweet coffee. The sweetness in this coffee is evident especially as the cup begins to cool. Expect a nice balanced cup with a mild body and acidity that anyone can enjoy!