The process of applying heat to green coffee beans to transform its chemical & physical properties,  resulting in roasted coffee beans that can be brewed.


We roasted this selection with our #4 Bold Profile to enhance its inherent qualities. The darker roast brings out the nutty and toffee flavor, which are well balanced with mellow notes.


Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.

Esteli, Madriz, and Nueva Segovia


The farm & mill where the coffee cherry is grown & processed.

Various Smallholders

PRODECOOP is a second-degree cooperative that’s comprised of 38 distinct cooperatives. By uniting several dozen cooperatives in Northern Nicaragua, PRODECOOP is able to accomplish much more than any one member co-op could on its own.

For example, PRODECOOP distributes 3,000 backpacks filled with school supplies each year, runs a women’s initiative that gives coffee producers’ wives and daughters access to small business loans and has health professionals that screen women for cervical cancer. The cooperative also has coffee-specific and broader educational programs for farmers.


The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.


This selection is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:

  • Is the most common method used for coffee
  • Generally creates clean flavors
  • Produces a consistent profile


Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.

Bourbon, Typica, Caturra, Catimor