Our Products are Roasted Specialty Coffee, Premium Chocolate and Coffee Cherry Tea

Specialty Coffee

Café Rosè

A single-batch coffee made through delayed pulping and double fermentation, beginning as an unwashed coffee and finishing as a semi-washed honey process.

• Roast: City Plus
• Process: Honey, semi-washed
• Varieties: Bourbon, Red Catuai and Caturra, with 20% honey-process Java
• Origin: Apante, Matagalpa, Nicaragua
• Flavour: Flowers and dried berries
• Aftertaste: Rose, jasmine, dried berries and black tea
• Additional notes: Syrup, caramel, honey, vanilla and blackberry
• Balance: High sweetness and acidity

Café Viena

A naturally processed coffee with a Vienna roast: bright and oily like an Italian roast, but similar in colour to Full City.

• Roast: Vienna
• Process: Unwashed; sun-dried in the fruit
• Varieties: Red Catuai and Caturra
• Origin: Arenal, Matagalpa, Nicaragua
• Flavour and aftertaste: Almonds, chocolate, raisins, prunes and dried fruit
• Balance: High sweetness and acidity

Café Blumen

A floral, semi-washed honey-process coffee developed around almond, strawberry and caramel notes.

• Roast: Full City
• Process: Semi-washed honey process followed by sun drying
• Varieties: Red Catuai and Caturra; the product description also mentions Yellow Catuai and occasional Java
• Origin: Apante, Matagalpa, Nicaragua
• Flavour: Strawberry, almonds and flowers
• Aftertaste: Strawberry, almonds, caramel, chocolate and flowers

Café Torino

A dark Italian-roast coffee naturally dried in the fruit, with prominent syrup and chocolate flavours.

• Roast: Italian
• Process: Unwashed; fermented and sun-dried with the fruit skin and pulp
• Varieties: Red Catuai and Caturra
• Origin: Arenal, Matagalpa, Nicaragua, at approximately 1,450 metres
• Flavour: Syrup and dark chocolate
• Aftertaste: Dark chocolate, caramel and honey

Café Firenze

A semi-washed honey-process coffee. The fruit skin is removed while mucilage remains around the parchment during drying, allowing its sugars to caramelize in the sun.

• Roast: City Plus
• Process: Semi-washed honey process followed by sun drying
• Varieties: Red Catuai and Caturra
• Origin: Apante, Matagalpa, Nicaragua
• Flavour: Syrup and honey
• Aftertaste: Honey, flowers, chocolate and black tea

Café de Matagalpa 1862

A vintage-style coffee naturally dried in the fruit, hand-dehusked and selected by density through immersion in water. Its name commemorates Matagalpa becoming a city in 1862.

• Roast: Full City Plus
• Process: Unwashed; fermented and sun-dried in the fruit
• Varieties: Red Catuai and Caturra
• Origin: Arenal, Matagalpa, Nicaragua, at approximately 1,450 metres
• Flavour: Prunes and chocolate
• Aftertaste: Chocolate and caramel

Cocoa and Chocolate

Vienna Chocolate

An artisanal, vegan chocolate made in small batches from whole roasted cacao nibs. The cacao butter naturally present in the nibs is retained rather than removed and replaced.

• Cacao content: 72%
• Cacao varieties: White Criollo and premium Trinitario
• Origin: Matagalpa, Nicaragua
• Characteristics: Whole-cacao roasted flavour with floral and fruity notes
• Added milk: None
• Added fat: None

Stated nutritional composition

• Fibre: 10%
• Protein: 15%
• Fat: 50%
• Carbohydrate: 25%
• Sugars: 10%

Premium roasted cacao nibs are also presented as an available product.