Roast Level

Light Medium Dark

Variety

Variety Icon Catuai, Caturra, Marsellesa,Parainema

Process

Process Icon Washed

Relationship

Relationship Icon Since 2022
Nicaragua Procafe
Nicaragua Procafe
Nicaragua Procafe
Nicaragua Procafe
Nicaragua Procafe
Nicaragua Procafe

Nicaragua Procafe

$21.00 Sale • Save
Organic
A mellow cup layered with notes of dried apple, brown sugar, and nutmeg.

Only 0 left in stock

We roast every week from Monday through Wednesday. While many roasters emphasize ultra-fresh coffee, our beans truly shine after a few days of resting. The sweet spot? Enjoying our coffee within 4 weeks of roasting.

Look for the week number on the bottom of the bag taken out of 52 weeks in the year.

Curious about the roast date? Just ask us. We're always happy to help you experience our coffee at its best.

Origin Story

For years, Roast House sourced from the Pacifics to bring a rich and earthy cup profile to our lineup. After the past few years, we found ourselves leaning towards cleaner cup profiles and opted to move towards a region in Nicaragua we have sourced from in years past, San Juan del Rio Coco.

Thanks to the help of Sustainable Harvest, we were introduced to the Regenerative Organic certified producer, Procafe. Here's their insights into the producer group:

"PROCAFE is a cooperative initiated by the Municipality of San Juan del Río Coco
in the Madriz department on May 11, 2011. Their goal is to form an organization of small and medium-sized coffee
producers to become self-sustainable by transforming themselves into efficient
and economically sustainable self-managed small businesses.

They work on projects for water decontamination through coffee pulp and honey water treatments. This involves building coffee pulp storage tanks, filters for honey water storage, reforestation on farms, and protecting existing forests and wildlife. To support these efforts, a labeling process was initiated in some farms with the assistance of coffee-producing
partners and organizations."

plant life

Catuai, Caturra, Marsellesa, and Parainema varieties are grown between 900-1,350 meters above sea level before being processed using the washed method.

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