Grown in Nicaragua’s northern highlands of Jinotega & Matagalpa, this lot benefits from cool nights, misty mornings, and steady mountain breezes that slow cherry maturation at ~1,200–1,600 meters. The result is a denser seed and deeper sweetness. Drawn from traceable small-farmer day lots featuring heritage Arabica—Caturra & Catuai predominantly, with Bourbon and Pache present across member farms—the cup lands in a dessert-like register: juicy cantaloupe up front, baklava (honey-nut pastry) through the mid-palate, and a milk-chocolate finish. A defining regional feature is the cloud-forest canopy, which tempers heat and preserves aromatics during ripening.
about the process
Whole cherries are naturally processed and dried on raised beds, with frequent turning for even airflow. Careful sorting starts at the tree (ripe-only picking), then continues on the beds to remove floaters or over-dried fruit. Slow, shade-aware drying protects delicate fruit esters, concentrating sugars without rough edges. The result is a polished natural that reads tropical and clean—excellent as pour-over and expressive as modern espresso.
about the producer
Sourced through Gold Mountain Coffee Growers’ member farmers, this coffee reflects a hands-on, quality-first philosophy. During harvest, the ripeness team works on farms to enforce picking standards, monitor drying, and cup components before export. Paying for excellence directs more value to families, rewarding meticulous farm work and strengthening the community. In every cup, you taste that partnership: clarity, sweetness, and a story worth sharing.
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