This coffee is from Nicaragua, specifically from the Mozonte region in Nueva Segovia at 1400-1600 meters above sea level. It is produced by Ali Herrera at his farm Ojo de Agua, meaning "in the eye of the storm," named for the region's weather conditions. The coffee is Caturra variety and traditionally washed processed. The cherries are picked when red and ripe, depulped on the farm, then dried at a lower altitude drying station for 15 days on raised beds under cover to ensure slow and controlled drying. The flavor profile features creamy notes of nougat, milk chocolate, cookie, and floral characteristics.
An Örebro-based roastery born from a love of coffee, using a "slow roast" method in small batches to allow each coffee's unique flavor and character to develop.
