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