Nicaragua

Nicaragua coffee from the Jinoteca region stands out for its balanced acidity, light texture, with notes of cocoa and berries. It often exhibits notes of vanilla and apricot.

Intensity: 3 | Acidity: 3 | Roast: 3

• Origin: Nicaragua
• Region: Jinnoteca
• Farm: Las Cuchillas
• Process: Washed
• Variety: Bourbon, Caturra and Catuai
• Family: Arabic
• Harvest: October – March
• Altitude: 1.300 – 1.450 m.a.s.l.
• Notes: Chocolate and apricot notes.
• Certificates: Organic and Ecological.