Whole bean, Nicaragua, Bethania

This coffee is grown in Macuelizo, Nicaragua, at an altitude of 1,300 to 1,500 meters by Martha Lucía Albir Sotomayor.

After harvesting, the beans are floated, dry-hulled, naturally fermented for 24 hours, and dried on shaded patios.

This process results in a hot chocolate flavor with sweet almond notes. The Nueva Segovia region is known for excellent coffee production, and the "RED CATUAI" variety adds hints of nuts and cocoa.