This coffee comes to us from the Las Cuchillas community in Jinotega, Nicaragua. Leonardo Valle began growing coffee here in the 1940s, and his children and now grandchildren continue to expand the family business, which we have worked closely with since 2011. Composed mostly of the Caturra variety with some Catuai and Pacamara, this coffee is picked by hand, de-pulped, fermented for twelve hours and then washed before being transported seventy kilometers to a dry mill in Matagalpa, where the climate is ideal for drying this exceptional coffee.
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