Nicaragua Ojo de Agua

This delicious fruity lot from Katherin Herrera and her family grows in the shade under fruit and oak trees on their 10-acre farm in Mozonte.

Produced by Katherin Herrera in the Mozonte region of Nicaragua, the Nicaragua Ojo de Agua is a washed coffee roasted by Glen Lyon Coffee. This specific lot is characterized by the roaster as having a fruity profile.

In the broader context of coffee production, the washed process—where the fruit flesh is removed from the seed before drying—is often utilized to highlight the inherent acidity and clarity of the bean. While natural-processed coffees are frequently associated with heavier, jammy fruit notes, washed coffees like this one typically offer a cleaner expression of the origin’s terroir. To better understand how these processing techniques influence the final cup, you can explore our processing methods explainer. As you evaluate the specific fruity characteristics of this Nicaraguan selection, you may find it helpful to reference our flavor wheel to identify the nuanced descriptors that define your brewing experience.