Nicaragua, Jinotega

Origin: Jinotega, Nicaragua
Process: Washed
Roast: Dark
Notes: Bold, Chocolate, Walnut, Citrus
Altitude: 1300-1700
Size: 12oz/340g

Shipping options are available when you purchase any 2 bags. Local meet-ups still work well for us! Just add at least one bag to your cart, and when you enter your address, you will see this option if you live within 15 miles of our location. After your purchase, we will contact you to arrange a time/place that works for you. Going to be close by, but don't live close? Message us to set up a meet!

Feel free to contact us on social or mallycoffeeroasters@gmail.com with any questions!

More about this coffee:

Volcanic Coffee?
Jinotega, where this coffee was sourced from. The area is Nicaragua’s largest coffee region, and altitudes here range from 1,300-1,700masl. The soil is rich with clay and volcanic ash, with plenty of natural canopy to provide shade over the coffee trees.

Wait, what does it mean that these are washed? Are others dirty? 
Washing isn't referring to cleaning, but don't worry, all the beans are handled with care. Washed, in this instance, refers to how the coffee is processed. In the “washed” or “wet” process, coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage—the remaining fruit remnants. Afterward, the coffee is dried until it reaches the optimal moisture level. The processing method allows the growing conditions, the region, and the true character of the coffee to shine through.

Dark Roast means more caffeine, right? 
Nope! There is actually a slight reduction in caffeine in a dark roast compared to a light roast. This style of roast often results in a heavier, more full-bodied mouth feel in your cup. Nicaraguan coffee is strictly high-grown at an altitude of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that we think lend well to a dark roast.