Grown in the northeastern highlands of Nicaragua, this coffee is cultivated above 1,200 meters. The cooler climate slows cherry maturation, allowing sugars to develop more fully and producing dense beans with exceptional sweetness and clarity.

This anaerobic fermentation processed coffee creates a bright, clean cup with a pronounced milk chocolate body and layered dried fruit sweetness.

Flavor Notes: Milk Chocolate · Dried Cherry · Strawberry

Cup Score: 85.25