Nicaragua Matagalpa is produced in the mountainous region of Matagalpa, between 1500 and 2000 meters. The high altitude and rich, volcanic soil create ideal conditions for producing high-quality coffee.
Well-balanced with sweet and floral aromaticity, very delicate acidity, and a tropical fruit-like aftertaste, pleasantly chocolatey. It can be enjoyed at any time of the day, paired with chocolate or a refined pastry. The cultivation of these fine greenish-blue beans usually occurs in traditional shade plantations.

Our coffees benefit from an important characteristic: artisan roasting, where only through experience and human control can the optimal roast level be selected. The success of roasting lies in the balance achieved between time and temperature.

Notes on Central American Coffee

All Caribbean and Central American Arabica coffee plants descend from a plant transported to Martinique in 1723 by the French navy officer Gabriel Mathieu de Clieu, who took it from the Royal Botanical Garden in Paris.

Guatemala

The coffees from this country are distinguished by their almost smoky flavor and high acidity. The beans have a not-so-perfect appearance. They usually take the name of the mountainous regions where they grow, except for Maragogype, which generally grows in flat areas and has a gigantic bean.

Costa Rica

Costa Rican coffees have the strongest taste among all Central American varieties: the flavor is very rich, full-bodied, and highly acidic. The best coffees come from the Pacific coast mountains.

Mexico

Mexican coffees are rich, full-bodied, and slightly acidic, with a fragrant aroma. The best quality comes from high-altitude regions.