SanTee Nicaragua Molino Norte Medium Roast Coffee
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Molino Norte in Matagalpa is the named source area for SanTee Nicaragua. The medium-roasted coffee is described with cocoa, floral and citrus notes. Its supplier profile includes a 12–14-hour fermentation stage within fully washed processing, followed by patio and raised-bed drying, providing more detail than a country name alone.
Coffee profile
| Roaster | SanTee Coffee and Tea Company |
|---|---|
| Region | Molino Norte, Matagalpa, Nicaragua |
| Growers | Smallholders |
| Roast | Medium |
| Varieties | Yellow and Red Catuai, Catimor and Parainema |
| Elevation | 900–1,590 meters |
| Process | Fully washed; 12–14-hour fermentation; patio and raised-bed drying |
| Tasting notes | Cocoa, floral and citrus |
| Bag sizes | 12 oz, 1 lb, 2 lb, 5 lb and selected 12 lb formats |
| Preparation menu | Whole bean, standard, coarse and espresso; size combinations vary |
Look for cocoa beneath the floral aroma
Prepare 20 g coffee and 335 g water with an even filter-brewing approach. Smell the cup first, then taste when the temperature is comfortable enough to judge the citrus impression. A cocoa reference can appear in the finish rather than as an obvious chocolate aroma.
If you choose coarse grounds for immersion, keep the steep and final decant consistent. Compare a similar-strength paper-filter cup if you want to decide between texture and clarity. Record the quantities that work with your equipment instead of treating a supplier’s tasting notes as a fixed recipe.
Does fermentation here imply added fruit or co-fermentation?
The documented stage belongs to the washed process. The supplier does not identify added fruit, an unusual culture or a co-fermented flavor treatment. Cocoa and citrus remain tasting descriptions, while the stated time explains one part of the coffee’s preparation.
Compare SanTee Costa Rica across our coffees with documented processing methods.
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