This coffee is grown at the El Arbol farm in Dipilto, northern Nicaragua, at an altitude of 1150-1300 meters. It features an Ethiopian Guji Heirloom variety planted in 2019. The coffee is processed using a carbonic maceration method, where cherries are fermented in oxygen-free barrels before being dried in the shade on raised beds. The flavor profile is characterized by jammy notes, tropical fruit, and violet.
