Matagalpa Ghost - Nicaragua Single Origin Medium Roast

In the cloud forests of Matagalpa, the fermentation clock starts the moment the cherry is picked. Twelve to fourteen hours. Not a minute more.

At 900 to 1,590 meters, where the mist rolls in off the highlands and the clay-mineral soil holds moisture like a sponge, the smallholder farmers of Molino Norte have been doing this the right way for generations. Yellow and Red Catuai, Catimor, Parainema — each variety hand-selected, fully washed, and dried on patios and raised beds until the cup is exactly what it needs to be. Precise. Clean. Quietly unforgettable.

Grenade Coffee named it the Matagalpa Ghost. Because the best operators don't make noise — they make an impression.

What the cup delivers

• Cocoa on the open — rich, grounded, immediate
• Delicate florals through the mid-palate — subtle, elegant, unexpected
• Citrus snap on the finish — bright, clean, and just long enough to keep you coming back
• Polished medium body — the 12–14 hour fermentation doing its quiet work
• Consistent cup-to-cup clarity — refined without being fussy

Origin and craft

• Region: Matagalpa, Nicaragua
• Cooperative: Molino Norte — smallholder farmers, traceable origin, community-driven craft
• Altitude: 900–1,590 meters above sea level
• Soil: Clay-mineral — moisture-retentive, structure-building, flavor-deepening
• Varietals: Yellow Catuai, Red Catuai, Catimor, Parainema
• Processing: Fully washed, 12–14 hour fermentation, patio and raised-bed dried — precision from cherry to cup
• Roast: Medium — preserves the floral lift and citrus brightness while anchoring the cocoa base

Built for operators who move without being seen

The Matagalpa Ghost doesn't overpower. It infiltrates. Cocoa depth that grounds you, florals that surprise you, a citrus finish that keeps you sharp. It holds up black with quiet authority, opens beautifully in a pour-over, and pulls an espresso that rewards the patient. Whether it's your pre-mission ritual or a slow Sunday debrief — this cup operates on its own terms.

Brewing guidance

• Pour-over: Medium grind, 1:15 ratio — the florals and citrus open fully; this is where the Ghost shines
• Drip: Standard grind, balanced brew — consistent cocoa and brightness at scale
• Espresso: Dial in slightly finer — pulls a cocoa-forward shot with a floral edge and citrus finish
• French press: Coarse grind, 4-minute steep — emphasizes body and the lingering cocoa base

Storage

Store in a cool, airtight container away from direct light. Grind just before brewing to preserve the delicate floral aromatics — the Ghost rewards patience.

Note: Actual bag design may differ from the image shown, but you'll always get the same great coffee.