Nicaragua
Nicaragua
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Roast: Medium
Tasting Profile: Cocoa, floral and citrus tones.
Grower: Smallholder farmers from Molino Norte
Variety: Yellow and Red CAtuai, Catimor & Parainema
Region: Molino Norte, Matagalpa, Nicaragua
Altitude: 900-1590 M
Soil Type: Clay Minerals
Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds
Nicaragua Farm
Cupping Notes: Medium Acidity, Medium Body, Hazelnut, Molasses, Graham Cracker, Clean Finish
Grade: EP
REGION: Jinotega
ALTITUDE: 1,000-1,400 M
PROCESS: Fully Washed and Sun Dried
VARIETALS: Caturra, Catuai, Bourbon, Catimor, and Marogogype
Details: The Cooperativa Multifuncional Family Coffee R.L. (COMULFAC) was founded by a group of family-owned farms in 2013, with help from a privately-owned export company named J&M Family. The family farms are approximately between 4 and 100 acres, with their own micro-mill. Great care is taken to process harvested cherries, along with depulping, fermenting, and drying the coffee. Being part of the COOP allows the small family farmers to pool their resources and improve the quality of life for their families and communities.
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