This washed coffee comes to us from the member farmers of Gold Mountain Coffee Growers in Jinotega, Nicaragua. Grown between 1,300 and 1,600 meters, this community lot brings together Red and Yellow Caturra, Red and Yellow Catuai, Bourbon, and Pache from several producers throughout the region.

In the cup, expect caramel sweetness, rich cocoa, and baked apple. We roast this coffee as a true medium roast, developing plenty of sweetness and body while maintaining the character of the coffee. The result is an approachable, balanced cup with enough versatility to shine across nearly every brewing method—from espresso and batch brew to pour-over and French press.

Although this is a larger community lot, traceability remains at the heart of the coffee. Every pound can be traced back to its producer, parcel, and variety. Gold Mountain Coffee Growers works directly with its member farmers throughout harvesting and production, focusing on picking, processing, drying, transportation, and farming practices that support both coffee quality and the livelihoods of the producers behind it.

After harvest, the coffee undergoes a washed process with an 18.25-hour fermentation, contributing to its clean structure and balanced profile.