Nicaragua Cup of Excellence #25 Big Body Step 3: Brew for 18-20

Step 3: Brew for 18-20 hours at room temperature

and natural process coffees as well as experimenting with new fermentation styles and uncommon varieties for his region

Region: Chito

Without the use of herbicides

the village of Mokonissa grows Heirloom varieties that have defined Ethiopian coffee for generations

Nicaragua Cup of Excellence #25 Big Body Step 3: Brew for 18-20CUPPING NOTES FROM OUR HEAD ROASTER This exciting direct trade offering from our partners at Viento del Espritu Santo offers a bright, Granny Smith apple acidity when first brewed paired with sweet pecan notes. As it cools, you can expect lingering pecan notes alongside a sweeter red apple acidity, and a smooth caramel finish. ORIGIN Farm: Viento Del Espiritu Santo Region: Matagalpa Process: Natural Variety: Java Elevation: 1200masl