The Unhurried Kind -- Nicaragua Single Origin

Good things take time. Twelve to fourteen hours of fermentation time, to be exact.

Grown by smallholder farmers in the clay mineral highlands of Molino Norte, Matagalpa -- one of Nicaragua's most respected coffee-growing regions -- at elevations between 900 and 1,590 meters. Fully washed, fermented slowly for 12 to 14 hours, then dried on patios and raised beds until it's exactly ready and not a moment before.

Cocoa runs through the body warm and steady. Floral notes lift the middle just enough. Citrus tones weave through the finish bright and clean.

The kind of cup that rewards patience. Which, around here, is kind of the whole point.

Roast: Medium
Tasting Profile: Cocoa, floral and citrus tones.
Grower: Smallholder farmers from Molino Norte
Variety: Yellow and Red CAtuai, Catimor & Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900-1590 M
Soil Type: Clay Minerals
Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds