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NicaraguaCertification/Grading: SHG/EPRoast: MediumTasting Profile: Cocoa, floral and citrus tones.Grower: Smallholder farmers from Molino NorteVariety: Yellow and Red CAtuai, Catimor & ParainemaRegion: Molino Norte, Matagalpa, NicaraguaAltitude: 900-1590 MSoil Type: Clay MineralsProcess: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds

Nicaragua - Espresso Grind

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