Coffee originates from Central America, from Nicaragua, from the Matagalpa region, farm El Limoncillo (Fincas Mierisch). The variety is Arabica – Red Catuai, grown at an altitude of 850–1200 m n.p.m., processed using the Washed method. The coffee scored 85 pts SCA.
In the flavor profile, Butter Pecan, Apples, and Milk Chocolate notes appear. Recommended for pour-over, morning drip V60, and quick pour-over in a Moccamaster.
Information comes from publicly available sources.