Certification/Grading: SHG/EP

Roast: Medium

Tasting Profile: Cocoa, floral and citrus tones.

Grower: Smallholder farmers from Molino Norte

Variety: Yellow and Red CAtuai, Catimor & Parainema

Region: Molino Norte, Matagalpa, Nicaragua

Altitude: 900-1590 M

Soil Type: Clay Minerals

Process: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds

Finca Los Pinos is a group of family farms totaling 55 HA of coffee run by Byron Corrales.  He is well known in the region for great coffee and a passion for the farm.  

The farm is organic and is combined with forested areas to improve water retention and bean quality.  It has a comprehensive water management and fertilization system that uses coffee waste, manure from the farm's cows, and locally sourced minerals as micro-nutrients.