Produced at Las Brisas Farm in the Mozonte district of Nueva Segovia, Nicaragua, this coffee reflects the meticulous work of producer Hugo Núñez. Grown above 1,450 meters, the farm’s cool climate and constant breezes support expressive, high-quality coffees rooted in sustainability and innovation. The ripe cherries undergo anaerobic fermentation in cherry, followed by a 24-hour freezing stage, then thawed and slowly dried outdoors using the sleeping bag technique.

In the cup, juicy raspberry and ripe blackberry lead, layered with deep chocolate sweetness. Paired with our Hazelnut Cacao, the cacao’s toasty nuttiness and creamy texture add depth and balance, enhancing the coffee’s rich, jam-like character.