Nicaragua

Roast: Medium

Here's the lowdown on this bewitching brew:

Imagine this: a sip that whispers secrets of dark cocoa, dances with delicate floral notes, and then bam – a citrusy kiss that'll wake the dead (or at least, your taste buds).

This isn't some mass-produced, soulless sludge. We're talking about beans nurtured with love by smallholder farmers in Molino Norte, Nicaragua. They're growing some seriously enchanting stuff.

The Players: A darkly romantic blend of Yellow and Red Catuai, Catimor, and Parainema varieties. Think of them as the gothic heroines of the coffee world.

The Haunting Grounds: Molino Norte, Matagalpa, Nicaragua – perched high in the misty mountains (900-1590 meters, to be precise).

The Earthly Embrace: Grown in soil rich with clay minerals – the kind that clings to your soul.

The Ritual: These beans undergo a fully washed process, fermented for 12-14 hours (like a slow-burn obsession), and then laid out to dry on patios and raised beds, soaking up the sun's fading rays.

The Result: A cup that's as complex and captivating as your darkest desires. Go on, indulge. You deserve it