This coffee is produced by the Mierisch family at the El Limoncillo farm in the Matagalpa region of Nicaragua. Grown at an altitude between 850 and 1200 meters, this Red Catuai variety is processed using the washed method. The flavor profile is characterized by notes of red fruits, honey, and berries.
Established in 2011 in Ålesund, JACU is named after a bird known for selecting only the best coffee berries, a philosophy that guides their sourcing of high-quality, traceable beans.
