Certification/Grading: SHG/EP
            
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