This washed processed coffee is grown in rich volcanic ash soil between 4,000' - 6,000'. The coffee from Jinotega is full of milk chocolate and roasted peanut in the Cup. accented by hints of citrus. a bright acidity. and a light body.
A heavy body with tasting notes of dark chocolate, nutty, herb-like.
Drip/Pour‑over: 1:16–1:18 (e.g., 20 g coffee to 320–350 ml water).
Espresso: 1:2–1:3 (e.g., 20 g coffee to 36-42 g yield).
