Nicaragua: Xarisma Washed

Tasting profile: Milk chocolate, dark caramel, red plum, mandarin

Varieties: Catimor, Catuaí, Catuaí Rojo

Process: Washed, aerobic fermentation

Country: Nicaragua

Region: Nueva Segovia, Dipilto

Altitude: 1,200–1,300 m

Harvest year: 2025–2026

Roast: we roast it after you place your order. The date is on the bag.

Everyday coffee, done right

Xarisma comes from Dipilto, in the Nueva Segovia region of northern Nicaragua, near the border with Honduras. It is exported by a family business founded by two sisters and now run by the third generation. They have worked with the same farms for years, building clear, long-lasting relationships. A family story, just like ours.

Washed: clean and straightforward

The cherries, harvested between November and March, are pulped right away and fermented in tanks with oxygen (aerobic fermentation). Then they are washed and dried. No special effects: this classic process lets the bean speak for itself and makes for a clean, rounded cup.

In the cup

Milk chocolate and dark caramel take the lead, followed by juicy red plum and a refreshing mandarin finish. Full body, low acidity, and lingering sweetness.

How to brew it

It feels right at home as espresso: creamy, chocolatey, and great with milk, too. In a moka pot, it’s rounded and smooth. In a filter brew, more of the fruit comes through. If you want a coffee the whole family will enjoy, start here.

Recommended for espresso