Nicaragua Las Morenitas

What to Expect

This naturally processed Nicaraguan from Mill Bank Coffee Co. brings the fruit-forward sweetness you'd expect from the process, but with a chocolate backbone that keeps it grounded. The extended 40-day drying period has developed a rich, layered cup that leans into berry and tropical fruit without tipping into funky territory.

The Cup

Medium body with a round, syrupy mouthfeel that carries the fruit notes well. Acidity is moderate and malic, more stone fruit and berry than citric sharpness. This is a clean natural, fermented overnight rather than for days, so you get the sweetness and body of the process without the boozy or wine-like character that can divide opinion. Chocolate and vanilla provide a smooth base, while mango and raspberry add brightness without overwhelming the cup.

Who This Is For

If you enjoy fruity coffees but find some naturals too intense or funky, this is a good middle ground. It's approachable enough for everyday drinking but interesting enough to pay attention to.

If you prefer bright, high-acidity coffees or very clean, washed profiles, this will feel a bit too rounded and sweet.

Best for: Filter drinkers who like fruit-forward coffees with chocolate depth and a smooth finish.

How to Brew This Coffee

A V60 will give you clarity and separation between the fruit notes and the chocolate base, letting you taste the full range of what's here. Filter methods work well too, offering a slightly rounder cup that emphasises the syrupy body. For something more textured and full, try a French Press, which will bring out the chocolate and vanilla while softening the fruit into a jammy sweetness.