Single origin coffee from Nicaragua, specifically from the Mozonte region in Nueva Segovia at 1400-1600 meters altitude. Produced by Maria Eugenia Herrera who grows the rare Bourbon Tekisic variety on her farm in the rainforest among palms and fruit trees. The coffee cherries are transported to the Bridazul processing station where they undergo natural processing with short fermentation and slow drying in shade on raised beds. Flavor notes include dried strawberry, plum, and violet.
