Espresso Roast
Espresso Roast
NICARAGUA Cooperativa 25 de Marzo 100g
Sticky-bodied cup with rich toffee sweetness, crisp stone fruit acidity, and a long, coating dark chocolate finish.
Regular price
$6.00 AUD
Size
Grind
Experience the rich character of our Nicaragua 25 de Marzo R.L., a premium single origin coffee from Juan del Río Coco, Madriz. Grown between 900–1,100 metres above sea level, this coffee delivers a sticky, syrupy body with rich toffee sweetness, crisp stone fruit acidity, and a long finish of dark chocolate.
Produced by the 25 de Marzo R.L. Cooperative, a community-focused organisation dedicated to sustainable farming and environmental stewardship, this coffee reflects the passion and craftsmanship of Nicaragua's smallholder coffee growers.
The result is a beautifully balanced and approachable cup, combining sweetness, fruit complexity, and rich chocolate notes for an exceptionally satisfying coffee experience.
Juan del Río Coco, Nicaragua
Sticky-bodied cup with rich toffee sweetness, crisp stone fruit acidity, and a long, coating dark chocolate finish.
900–1,100 metres above sea level | Clay soils
Espresso Roast
Espresso Roast
Regular price
$6.00 AUD
Size
Grind
Experience the rich character of our Nicaragua 25 de Marzo R.L., a premium single origin coffee from Juan del Río Coco, Madriz. Grown between 900–1,100 metres above sea level, this coffee delivers a sticky, syrupy body with rich toffee sweetness, crisp stone fruit acidity, and a long finish of dark chocolate.
Produced by the 25 de Marzo R.L. Cooperative, a community-focused organisation dedicated to sustainable farming and environmental stewardship, this coffee reflects the passion and craftsmanship of Nicaragua's smallholder coffee growers.
The result is a beautifully balanced and approachable cup, combining sweetness, fruit complexity, and rich chocolate notes for an exceptionally satisfying coffee experience.
Juan del Río Coco, Nicaragua
Sticky-bodied cup with rich toffee sweetness, crisp stone fruit acidity, and a long, coating dark chocolate finish.
900–1,100 metres above sea level | Clay soils