Latif. Nicaragua, Luis Peralta Sanabria, parainema, WSHD

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The Latif, Juicy & Fruity

Our juicy pick of the lineup. Latif’s are mostly African coffees since they inherently have such fruit-forward character  It should remind you of your favourite childhood juice box — super fruity, super sweet, and super colourful.



The Latif right now & origin details

Another coffee from Monkaaba, Daniel is 1 of 2 people who manage the group. Geared at sharing knowledge between producers. Working at a young age, he started a panela factory, later put all his energy into coffee by buying the farm. Although cane sugar is their main crop, he is focusing on unique varietals like pink borbons and geshas.


rootbeer, hibiscus, raspberry



Producer / Mill / Group

Daniel Munoz, ‘Villa Camila’




Washed. Cherries are collected by a team of 11, 8 women and three men, who pick the coffee at peak ripeness. They then float the cherries to remove all over ripe fruit and place the cherries in bags to ferment for 24-36 hours depending on the climate. The cherries are then depulpled and left in a dry ferment of 60 hours. The coffees are placed on raised beds and dried with fans to encourage the rapid loss of moisture and stabilize the water activity at the centre of the seed. The coffee is left to dry on these beds until the moisture reaches 10 percent, which can take anywhere between 22 and 30 days. Once dried, the parchment coffee is stored in GrainPro until it is ready to milled.


pink borbon


Harvested 2020 fall