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| Weight | 1 kg |
|---|
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This microlot comes from GMCG Member Farmers in the renowned regions of Matagalpa and Jinotega, Nicaragua, grown at elevations between 1,200 and 1,269 meters above sea level. Cultivated by dedicated producers working with varieties such as Caturra Estrella, Catuai and Pacas, this Elixir lot represents an expressive and experimental profile shaped by careful selection and innovative processing.
Processed using a Carbonic Maceration Natural method with a fermentation period ranging from 4 to 8 days, this coffee develops a silky texture and a complex aromatic structure. The controlled fermentation enhances its candy-like character while preserving clarity and balance, resulting in a vibrant and elegant cup.
In the cup, Nicaragua Elixir stands out for its floral aromatics and juicy fruit character. Notes of black cherry, candied apple and rose evolve into a smooth, wine-like finish with honeyed sweetness and a delicate silky body. A versatile coffee that performs beautifully both in filter brewing and espresso, ideal for those seeking refined, fruit-forward profiles with depth and personality.
Origin: Matagalpa & Jinotega, Nicaragua
Altitude: 1,200–1,269 masl
Producers: GMCG Member Farmers
Botanical variety: Caturra Estrella, Catuai, Pacas
Process: Carbonic Maceration Natural
Aroma: Floral and fruity profile with black cherry, honey and citrus nuances
Flavour: Silky and expressive cup. Candied apple, cherry syrup, red rose and honeyed sweetness with a wine-like finish -
The Mogiana region, which runs along the São Paulo and Minas Gerais border, is home to some of the most consistently sweet and well-structured naturals produced in Brazil. Selected lots from individual farms were processed together to create a rich, smooth, balaced and clean cup. The goal with this coffee
is to have a reliable profile from batch to batch,
making Mogiana a coffee that can be a base of our menu year-round.- Origin:Brazil
- Terroir:Mogiana, 1400 m
- Producer:Various producers
- Varietal:Acaia, Catuai, Caturra, Mundo Nuovo
- Processing:Natural
- Aroma:Honey
- Flavour:Chocolate, almond, dried fruits
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Terroir: Chalatenango, Alotepac-Metapan, 1500-1600 m.a.s.l.
Farms: Machuca, La Hondurita & San Andres
Dry Mill: Café Norte
Varietal: Pacas
Processing: Honey
Notes: Fruit Candy, Chocolate Fudge, Oats
Café Norte is a micro-mill dedicated to processing high-end specialty coffees in Northern El Salvador’s Alotepac-Metapan region. This lot is sourced from three farms: Machuca and La Hondurita (owned by the Díaz brothers) and San Andres (owned by Fredy Recinos). Coffee production in these mountains is relatively new, but the microclimate and challenging terrain are perfect for growing high-quality arabica. This honey-processed Pacas lot is slowly dried on raised beds for 30–38 days. -
Grown in the mountains of Santa María de Dota, in the heart of the renowned Tarrazú region, this coffee showcases the classic profile of high-quality Costa Rican coffees. The combination of altitude, cool climate and fertile soils allows for slow cherry maturation, resulting in a clean and balanced cup with remarkable natural sweetness.
The washed process highlights the clarity and elegance of the origin, delivering a smooth and approachable espresso with notes of milk chocolate, brown sugar and sweet citrus. A versatile and approachable coffee, ideal for those seeking a balanced, clean and persistent espresso experience.Country: Costa Rica
Region: Dota Tarrazú
Terroir: Santa María de Dota
Variety: Caturra & Catuai
Process: Washed
Altitude: 1,500 – 2,000 masl
Score: 85.5 SCA
Recommended Brewing Method: Espresso
Price: €8.90 / 250 g tin
Aroma: Caramel, milk chocolate and sweet mandarin
Flavour: Milk chocolate, brown sugar and sweet citrus
Our objective is to help people move on from commercial to specialty which means traceability, sustainability and a completely different appreciation of the sensory qualities of a coffee.
