Nicaragua | Single Origin

Our Nicaragua Single Origin Coffee is best described as a smooth, balanced, and aromatic medium roast with rich cocoa, delicate floral character, bright citrus, and gentle nutty sweetness.

Cocoa provides a smooth foundation with enough depth to give the coffee substance without making it taste heavy or overly roasted. A light floral quality rises above the cocoa, followed by fresh citrus that brings clarity and a clean brightness to the cup. Toasted nuts and soft caramel sweetness round out the flavor, keeping the citrus from becoming sharp and carrying the coffee into a smooth, clean finish.

Customers report tasting cocoa, milk chocolate, caramel, toasted nuts, citrus, vanilla, and gentle fruit. Pour over makes the citrus and floral character especially clear while preserving the cocoa underneath. French press deepens the cocoa and toasted nut flavors, espresso concentrates the chocolate and caramel, and standard drip creates an even balance of cocoa, citrus, and sweetness.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its aroma, sweetness, and layered flavor to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium
Coffee Type: Single Origin Arabica Coffee
Origin: Molino Norte, Matagalpa, Nicaragua
Grower: Smallholder Farmers from Molino Norte
Growing Altitude: 900–1,590 Meters
Coffee Varieties: Yellow Catuai, Red Catuai, Catimor, and Parainema
Processing Method: Fully Washed, Fermented for 12–14 Hours, and Dried on Patios and Raised Beds
Grade: SHG/EP
Soil Type: Clay Mineral Rich
Producer Tasting Profile: Cocoa, Floral Character, and Citrus
Customer Reported Tastes: Cocoa, Milk Chocolate, Caramel, Toasted Nuts, Citrus, Vanilla, and Gentle Fruit
Acidity: Bright and Balanced
Body: Smooth and Medium
Ingredients: Coffee

Why It Stands Out:

This is not a flavored coffee. The cocoa, floral, citrus, caramel, nutty, vanilla, and fruit characteristics develop naturally from the coffee beans, growing conditions, processing method, roast, and preparation.

This coffee comes from smallholder farmers in Molino Norte, located in Nicaragua’s Matagalpa growing region. The farms sit between approximately 900 and 1,590 meters above sea level, where the elevation and mineral-rich clay soil support slower cherry development and a more clearly defined flavor.

The coffee combines Yellow Catuai, Red Catuai, Catimor, and Parainema. Catuai varieties can contribute sweetness and balance, while Parainema is often associated with a clean cup, gentle fruit, and distinctive aromatic character. Catimor can add body and structure when carefully cultivated and processed.

After harvesting, the coffee is fully washed and fermented for approximately 12–14 hours. It is then dried on patios and raised beds. Removing the fruit before drying produces a cleaner cup in which the cocoa, floral character, and citrus remain easier to distinguish.

The medium roast develops the cocoa and toasted nut flavors without covering the coffee’s brighter citrus or delicate floral quality. The result is flavorful and aromatic without becoming harsh, excessively dark, or aggressively acidic.

Customers report that pour over brings forward the citrus while French press deepens the cocoa. Espresso produces a balanced shot with steady crema, and customers also praise the coffee’s chocolate aroma, smooth body, clean finish, and lack of excessive bitterness.

Best Brewing Methods:

1. Pour Over: Produces the clearest expression of the cocoa, floral character, and citrus. Paper filtration keeps the cup clean while allowing the brighter flavors to remain distinct from the chocolate foundation.

2. Standard Drip: Creates a balanced everyday cup with cocoa, gentle citrus, toasted nuts, and soft sweetness. It is the easiest method for keeping the major flavors evenly distributed.

3. French Press: Produces a fuller body and places greater emphasis on cocoa, milk chocolate, caramel, and toasted nuts. The citrus remains present but becomes softer, and some of the delicate floral character is reduced.

4. Espresso: Concentrates the cocoa, chocolate, caramel, and citrus into a smaller, more intense serving. It can produce a smooth shot with steady crema when brewed with moderate water temperature and a properly adjusted fine grind.

5. Cold Brew: Produces a mellow cup with pronounced cocoa, caramel, and nutty sweetness. It reduces the coffee’s perceived acidity but also softens the floral and citrus qualities that distinguish this origin.

Based on customers reporting clear citrus in pour over alongside cocoa, chocolate aroma, smooth body, and a clean finish, Pour Over is our winning brewing method. The paper filter preserves the coffee’s delicate floral character and bright citrus while keeping the cocoa smooth and present underneath. French press is the best alternative when you want deeper chocolate and toasted nut flavors, while standard drip provides the most familiar everyday balance.

Pour Over Brewing Instructions:

Use approximately 4 level tablespoons of coffee for 12 fluid ounces, or 1½ cups, of water.

Heat fresh, filtered water to approximately 195–200°F.

Use Level 2 Standard Grind or grind whole beans to a medium consistency. Place the coffee in a V60, Chemex, or other paper-filtered brewer after rinsing the filter with hot water.

Pour approximately 1½ fluid ounces, or 3 tablespoons, of water evenly over the grounds. Let the coffee bloom for 30–45 seconds.

Slowly pour in the remaining water using small circles until you have added all 12 fluid ounces. Aim for a total brewing time of approximately 3–4 minutes.

If the coffee tastes sour, thin, or underdeveloped, grind slightly finer or extend the brewing time. If it tastes bitter, dry, or overly sharp, grind slightly coarser or use water closer to 195°F.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, chocolate-forward, and intense. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and clear. Best for automatic drip machines, coffee pots, pour over brewers, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, smooth, and lower in perceived sharpness. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Bag Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g