Nicaragua

Nicaragua — Fermented Complexity, Floral Depth

From Molino Norte, Matagalpa, Nicaragua, at 900–1,590M, Yellow and Red Catuai, Catimor, and Parainema varieties are fully washed, fermented for 12–14 hours, and dried on patios and raised beds. That extended fermentation is the key — it builds the cocoa, floral, and citrus complexity that makes this origin distinctive. Flame-Tuned roasting preserves the nuance that the process creates.