The coffees of the Matagalpa department in Nicaragua are classified, or graded, based totally upon the altitude at which they’re grown by the local cooperative. Farm sizes average between 5 to 10 acres and are at altitudes of between 1150 m and 1500 m. This coffee exhibits a Excellent body, chocolatey undertones, gentle acidity, with a few complex fruity aromatics.
one hundred% Arabica beans
Excellent body and delicate acidity
Chocolatey undertones and a few fruity aromatics
Easiest for home roasting
These are raw coffee beans and want to be roasted before making coffee