La Huella (Nicaragua) 250g

Washed processing highlights the crisp and structured potential of this coffee, complemented by clean and juicy fruit notes. It’s processed with meticulous care: mechanically de-pulped, dry fermented in ceramic tanks for up to 48 hours, and washed with clean water before slow sun-drying for 15 days. The result is a bright, juicy cup with notes of green apple, pear, and lemonade.

Country: Nicaragua
Region: Jinotega
Produced by: Mierisch family
Process: Washed
Varietal: Maragogype
Elevation: 1,315 masl

Tasting Notes: Green Apple, Pear, Lemonade
Acidity: Lively, orange
Body: Medium, juicy
Finish: Short, tea-like