Nicaragua Grind:Whole Bean fermented for 12-14 hours and
Description
fermented for 12-14 hours and then dried on patios and raised beds
Process: Fully washed and sun dried
• Blank product sourced from Honduras
• 80% organic combed ring-spun cotton
Region:Parana and Sao Paulo Brazil
Nicaragua Grind:Whole Bean fermented for 12-14 hours andRoast: Medium Tasting Profile: Cocoa, floral and citrus tones. Grower: Smallholder farmers from Molino Norte Variety: Yellow and Red CAtuai, Catimor & Parainema Region: Molino Norte, Matagalpa, Nicaragua Altitude: 900 1590 M Soil Type: Clay Minerals Process: Fully washed, fermented for 12 14 hours and then dried on patios and raised beds
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy
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