This coffee is from Matagalpa, the second largest coffee region in Nicaragua. It is produced by various smallholder farmers at altitudes ranging from 1200 to 1600 metres above sea level. The coffee is processed using the natural method and features Catuai, Caturra, and Parainema varietals. The cup presents floral, citrus, and red berry notes. This is a light to medium roast suitable for both filter and espresso brewing methods.
