This directly sourced Nicaraguan coffee is rated in the top 3% of the world’s beans. Farmers Rolyn and Lorena grow their coffee at elevations of 1,000 to 1,800 meters in the mountains outside of Managua. To keep it simple, they always say, “the higher the altitude the better the coffee.” Their arabica coffee is farmed using traditional healthier methods and the natural environment as the coffee shrubs are grown under the shade of a forest canopy. You are purchasing from farmers Rolyn and Lorena, from their entire harvest of 42,000 LBS. Smooth bodied, with a bright acidity, carrying floral, citrus and chocolate notes, and a sweet aroma.
For those of us who enjoy a darker roast, this one is for you! Roasted longer in a roastery located in southwestern Florida, this coffee provides a less caffeinated cup of coffee but a fuller body with more flavor. The longer roast enhances the floral elements of the bean making it sweeter. Roast is sold as both whole bean or ground for your convenience!
Smooth bodied, with a bright acidity, carrying floral, citrus and chocolate notes, and a sweet aroma. A fresh and relaxing way to start your day with floral elements mixed with mandarin oranges and sweet chocolate. Each sip of Nicaraguan roast goes down smooth with a sweet aroma overcoming your senses.
These beans are planted, tended to, and harvested by our beloved farmers, Rolyn and Lorena Garcia, in Nicaragua.
This coffee is directly sourced and therefore provides sustainable employment for Rolyn, Lorena, and all of the workers on their farm. Beyond creating fair wages, the selling of these beans has led to the building of a chicken coop and school house!
Absolutely wonderful!! I use the Aero Press, I press it and then reheat it and run it through the press again:)! I add either sugar or honey and a splash of milk and salted caramel:)!! However, I run another half a cup through the press and drink it black. Again, this coffee bean is absolutely wonderful!!