This coffee is grown by Maria Eugenia Herrera on her farm La Huerta in the Mosonte region of Nueva Segovia, Nicaragua. The farm sits at an altitude of 1400-1600 meters in the rainforest, where coffee bushes grow among banana palms and other trees. The coffee is made from Bourbon Tekisic variety and is wet-processed. It offers a creamy body with chocolate and dried fruit notes.
