Nicaragua

From the clay-rich highlands of Matagalpa, fermented with precision and dried under the Nicaraguan sun — this is the single origin cup that rewards every sense from the first pour to the last sip.

The Source

Nicaragua is one of Central America's most compelling and underappreciated coffee origins — and Molino Norte, Matagalpa is where that potential reaches its highest expression. Matagalpa is Nicaragua's most celebrated coffee-growing department, known for its mountainous terrain, consistent cloud cover, and the kind of growing conditions that produce coffees with genuine complexity and character.

The beans are grown by smallholder farmers from Molino Norte at elevations ranging from 900 to 1,590 meters above sea level — a wide altitude range that contributes to a layered, multidimensional cup. The soil is clay minerals — dense, nutrient-rich, and moisture-retentive, providing the plant with a steady, consistent supply of minerals that translate directly into the cup's depth and body.

The varietal selection here is particularly distinctive: Yellow Catuai, Red Catuai, Catimor, and Parainema.

Yellow Catuai and Red Catuai are both compact, productive hybrids of Mundo Novo and Caturra, each contributing a clean, balanced cup with good body and mild acidity — the yellow and red designations refer to the color of the ripe cherry, not the flavor. Catimor adds structure and resilience to the blend. Parainema is a Nicaraguan-developed hybrid specifically bred for the region's conditions, known for producing a clean, bright cup with good cup quality — a varietal that is genuinely native to this origin's story.

After harvest, the cherries undergo a fully washed process — pulped, then fermented for a precise 12 to 14 hours, and finally dried on both patios and raised beds. The controlled fermentation window is critical: too short and the mucilage doesn't fully break down; too long and off-flavors develop. At 12 to 14 hours, the fermentation is complete, the bean is clean, and the floral and citrus notes are fully preserved. The combination of patio and raised bed drying ensures even airflow and consistent moisture reduction throughout.

The Craft

A coffee with this level of post-harvest precision deserves a roast that honors every decision made at origin. We roast our Nicaragua small-batch, with full control over every variable — drum temperature, airflow, development time — from start to finish.

We roast to a medium profile — the precise point where the cocoa depth develops fully, the floral notes remain open and expressive, and the citrus tones lift the cup without sharpening into acidity. The 12–14 hour fermentation and dual drying method already contribute a clean, layered complexity; our roast profile is designed to amplify that complexity, not flatten it.

Every batch is evaluated before it ships. This is a coffee that earns its place in our lineup every time.

The Profile

• Origin: Molino Norte, Matagalpa, Nicaragua
• Growers: Smallholder farmers — single origin
• Varietals: Yellow Catuai, Red Catuai, Catimor & Parainema
• Altitude: 900–1,590 MASL
• Soil: Clay Minerals
• Process: Fully Washed, Fermented 12–14 Hours, Dried on Patios & Raised Beds
• Roast: Medium

• Aroma: Cocoa, delicate floral, subtle citrus brightness
• Body: Medium, clean, and well-structured — the clay mineral soil and controlled fermentation produce a refined texture
• Flavor: Cocoa up front, floral notes mid-palate, with a bright citrus tone that lifts and extends the finish
• Acidity: Mild to medium — the citrus brightness is present and lively without being sharp
• Finish: Clean, layered, and lingering — the cocoa and floral notes carry through to a refined close
• Sweetness: Natural and subtle — a direct expression of the controlled fermentation and altitude

Available in Whole Bean, Standard, Coarse, and Espresso grind. Exceptional as pour-over or drip, where the floral and citrus notes fully express themselves. A single origin that rewards attention to every detail — just like the farmers who grew it.