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Post roast blend
Using the teepee incense burner is straightforward
consider incorporating piñon incense
enhanced with Robusta
Nicaragua grind:Espresso Post roast blendCertification Grading: SHG EP Roast: Medium Tasting Profile: Cocoa, floral and citrus notes. Source: Smallholder farmers from Molino Norte, using Yellow and Red Catuai, Catimor & Parainema varieties. Origin: Matagalpa, Nicaragua. Altitude: 900 1590m. Soil: Clay minerals. Process: Washed, 12 14hrs fermentation, patios raised beds drying. Experience the unique flavor of Nicaragua with each sip. Our SHG EP certified coffee is carefully sourced from