Nicaragua - Medium Roast - Single-Origin Specialty Coffee


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Single-Origin Coffee

Immerse yourself in the exotic flavors and rich aromas of Nicaragua with our exceptional Nicaragua specialty coffee. Sourced from the fertile lands of Molino Norte in the breathtaking region of Matagalpa, this coffee is a true gem cultivated by smallholder farmers who pour their passion and expertise into every harvest.


Certified as both SHG (Strictly High Grown) and EP (European Preparation), our Nicaragua specialty coffee meets the highest standards of quality and sustainability. With a medium roast that accentuates its natural flavors, this coffee boasts a luxurious tasting profile characterized by medium acidity and enriched with delightful notes of cocoa, delicate florals, and zesty citrus tones.


Grown at altitudes ranging from 900 to 1590 meters in the mineral-rich clay soils of Molino Norte, Nicaragua, these beans absorb the essence of their surroundings, resulting in a coffee of unparalleled depth and complexity. Handpicked with care and precision, our Nicaragua specialty coffee beans undergo a meticulous process of fully washing, followed by a 12-14 hour fermentation period, and finally dried on patios and raised beds to preserve their natural flavors.


Treat yourself to the luxury of Nicaragua specialty coffee and experience the magic of Nicaragua's finest beans. Elevate your coffee ritual and indulge in the flavors of Nicaragua's breathtaking landscapes, expertly roasted for your enjoyment. Immerse yourself in the vibrant culture and rich heritage of Nicaragua with every sip.



Certification/Grading: SHG/EP

Roast: Medium

Tasting Profile: Medium Acidity, 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.


DetailsThe Cooperativa Multifuncional Family Coffee R.L. (COMULFAC) was founded by a group of family-owned farms in 2013, with help from a privately-owned export company named J&M Family. The family farms are approximately between 4 and 100 acres, with their own micro-mill. Great care is taken to process harvested cherries, along with depulping, fermenting, and drying the coffee. Being part of the COOP allows the small family farmers to pool their resources and improve the quality of life for their families and communities.


Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew


Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.


The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.


Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.


Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.


French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.


Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.


Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.