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Variety: Bourbon & Typica
and inside
Tasting Profile: Sweet apple
Due to the enamel’s rough and porous surface texture
and naturally caffeine free
Nicaragua flavored Variety: Bourbon & TypicaRoast: 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
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