Nicaragua Elixir Carbonic Maceration

About This Coffee

The best coffees come from the right balance of precision, experience, and innovation. This Elixir from our long-time partners at Gold Mountain Coffee Growers is a shining example. A special processing method called carbonic maceration results in a coffee that’s sweet, fruity, and floral. Its dynamic flavor profile wows with big, expressive flavors and delicate nuances like creamy pistachio and soft elderflower tones. It’s complex, delicious, and memorable — the result of strong, lasting relationships with future-oriented producers. DISCOVER MORE This distinctive Nicaraguan microlot from our partners at Gold Mountain Coffee Growers comes from GMCG member farmers in the Matagalpa and Jinotega regions. Grown at elevations of 1200 to 1269 meters, the coffee features a blend of Caturra Estrella, Catuai, and Pacas varieties. Through a carbonic maceration natural process, the cherries ferment for 4 to 8 days (119–191 hours)—a precise, monitored window that highlights the coffee’s vibrant fruit character while maintaining balance and clarity. Each lot reflects the dedication of the farmers and the meticulous care behind every step, from fermentation timing to sugar content and cherry selection. The result is a coffee that embodies both innovation and traceability, roasted to express the full depth and sweetness of its origin.