Collection: NICARAGUA COFFEE

In the mountains of Nueva Segovia, where the air is cool and the altitude unforgiving, coffee grows slowly and develops extraordinary complexity. The

Mozonte district sits at the northern edge of Nicaragua's coffee belt — a remote, rugged landscape where small family farms have cultivated coffee for

generations, largely unknown to the wider specialty market.

NĀWI sources from Gustavo Núñez Ortez's Montaña de Cristo farm at 1,550 metres a producer committed to meticulous fermentation protocols and selective hand-picking. His Double Fermentation Washed lots undergo aerobic fermentation between 72 and 95 hours, building complexity while preserving the clean structure and balance that defines the finest Central American coffees.

Nicaragua is a sleeping giant of specialty coffee — and Montaña de Cristo is one of its finest expressions.