Single Origin Nicaragua Coffee, Washed Catuai/Catimor/Parainema, Clean Cocoa & Citrus, Medium Roast, 12 oz Whole Bean
(85)
Brew a clean, balanced cup you’ll want every morning. This washed Nicaragua single origin delivers cocoa sweetness with a bright citrus lift and gentle floral tones—smooth as drip and easy to dial in for espresso. Choose whole bean or your preferred grind and enjoy café-level clarity at home. Add a bag to your cart and taste the difference.
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Meet Ignacio Gonzalez
Founder of Silly Goose Roasters
Rancho Cucamonga, CA
Estimated arrival: Sep 26 – Sep 28
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Product description
ABOUT
Morton’s Clean Slate is a washed Nicaragua single-origin medium roast designed for a clean, balanced cup with cocoa depth and a bright citrus lift.
Sourced from smallholder farmers in Molino Norte, Matagalpa, it’s an easy daily drinker that still rewards slow sips and careful brewing.
KEY BENEFITS
Clean, balanced flavor that works well as both pour-over and espresso.
Cocoa-forward sweetness with floral and citrus tones for a lively finish.
Washed processing with 12–14 hour fermentation for clarity in the cup.
Multiple grind and bag sizes to match your brew method and routine.
High-altitude origin (900–1590 m) for a brighter, more structured cup.
WHAT'S INSIDE
Arabica coffee — single-origin whole bean or ground.
Yellow Catuai — classic sweetness and balance.
Red Catuai — cocoa body and smooth finish.
Catimor — structure and steady extraction.
Parainema — bright lift and clarity.
FREQUENTLY ASKED QUESTIONS
Q: What does “Clean Slate” taste like?
A: Expect cocoa sweetness up front, then gentle floral notes and a bright citrus finish in a clean, washed-style cup.
Q: Which brew methods does this work best for?
A: It’s versatile—great for drip and pour-over for clarity, and also espresso for a balanced, cocoa-forward shot.
Q: What grind should I choose?
A: Choose Whole Bean for maximum freshness; Standard for drip/pour-over; Coarse for French press; Espresso for espresso machines.
Q: What does “fully washed” mean?
A: The fruit is removed during processing and the coffee is fermented (12–14 hours) then washed and dried, which often creates a cleaner, brighter flavor profile.