Coffee produced at the Estate Los Angeles farm in Estelí, Nicaragua, by Norman and Edy Canales, who have been cultivating this land for over 15 years. Their work combines respect for tradition with innovation, featuring a selection of varieties including Parainema, Bourbon, and Caturra. After harvesting, the cherries undergo a controlled fermentation of 24 to 30 hours, then are washed and sun-dried for three days, before being further dried in the shade for 18 to 22 days.

In the cup, this coffee offers a rich, velvety, and structured espresso with notes of cocoa, caramel, and pecan. A smooth, harmonious, and comforting profile, ideal as an everyday espresso and particularly well-suited to milk-based drinks.

Micro-roasted in Saguenay–Lac-Saint-Jean, this specialty coffee highlights the distinctive aromas of each origin. Arvida Roasting Co. selects high-quality beans according to strict traceability and sustainability criteria. Thanks to artisanal roasting and expert sensory analysis, each batch reflects the highest standards of the Specialty Coffee Association.