High-Altitude Organic Excellence

Our Organic Nicaraguan coffee comes from the rugged, mountainous northwest region of Nicaragua. Grown at an impressive altitude of 4,250 feet, these beans are nurtured in a climate that demands slow maturation, resulting in a large bean packed with concentrated sugars and oils. The high-elevation volcanic soil lends a structural elegance to the cup that is unique to the Nicaraguan highlands.

A Sophisticated, Winey Profile

This selection produces a cup with high acidity and a moderately full body. It is defined by a sweet aroma with deep chocolate undertones, complemented by citrus tones and a refined, winey finish. The "winey" characteristic provides a pleasant, dry fruitiness that lingers on the palate, making it a favorite for those who enjoy a complex and lively medium roast.

• Organically Grown: Cultivated without synthetic pesticides or fertilizers, ensuring a pure and environmentally conscious cup.
• Bright Medium Acidity: Offers a crisp, "snappy" sensation that highlights the citrus and chocolate layers.
• Moderately Full Body: Provides a smooth, coating mouthfeel that supports the coffee's bold flavor profile.
• 100% Arabica: Sourced from specialty-grade farms dedicated to the highest standards of Central American coffee production.

Artisanal Roasting for Maximum Clarity

At Berardi’s, we roast our Nicaraguan beans to a precise level to balance the bright acidity with its natural chocolate sweetness. Because these are larger beans, they require a meticulous roasting curve to ensure even heat penetration, locking in the sweet aroma and light citrus notes that define this origin. Experience the peak of organic craftsmanship with Berardi's Fresh Roast.