The highlands of Jinotega rise through cloud forest and volcanic soil, where crisp nights and bright days shape coffee with nuance and strength.

Here, the harvest follows the slow rhythm of the natural process, patient and unhurried until the cherries deepen in sweetness. I roast these beans to draw out their character—tropical fruit, red berry, and dark chocolate. It’s a lively cup, layered and complex, and one you will want daily.