The Red Catuai from Finca Las Dos Marías in the Canto Gallo, Estelí highlands showcases the sweet, round character for which Nicaragua is known. Grown around 1,350 masl, this micro lot (009) is processed by the honey (pulped-natural) method: cherries are depulped and dried with a thin layer of mucilage intact, concentrating sugars without sacrificing cleanliness. In the cup, expect a gentle citrus lift—think mandarin—over wildflower honey, golden raisin, and caramelized sugar, finishing with cocoa and almond. The combination of Red Catuai’s compact sweetness and the careful honey process yields a creamy body, low bitterness, and a balanced profile that shines as both filter and espresso.

 Sensory:        Rounded citrus, ripe stone fruit, with golden raisin, baked apple, and a hint of cocoa/almond

Cultivar:        Red Catuai

Process:        Honey

Elevation:     1350 MASL