<p><strong>Certification/Grading</strong>: SHG/EP</p> <p><strong>Roast</strong>: Medium</p> <p><strong>Tasting Profile</strong>: Cocoa, floral and citrus tones.</p> <p><strong>Grower</strong>: Smallholder farmers from Molino Norte</p> <p><strong>Variety</strong>: Yellow and Red CAtuai, Catimor &amp; Parainema</p> <p><strong>Region</strong>: Molino Norte, Matagalpa, Nicaragua</p> <p><strong>Altitude</strong>: 900-1590 M</p> <p><strong>Soil Type</strong>: Clay Minerals</p> <p><strong>Process</strong>: Fully washed, fermented for 12-14 hours and then dried on patios and raised beds</p>