MI RAÍZ 505 — Nicaraguan Single Origin Coffee
MI RAÍZ 505 — Nicaraguan Single Origin Coffee
Start with the cacao — add the café. Cacao is the first product of MI RAÍZ 505 and the star of this house. This coffee is its companion: the add-on we recommend with every cacao order, from the same Nicaraguan roots.
De Managua, con amor.
MI RAÍZ means "my roots" — and mine are in Managua, Nicaragua. This is the coffee I grew up on: highland Nicaraguan Arabica, blended with real cacao and a whisper of cinnamon.
Tasting notes: Chocolate • Cacao • Caramel • Cinnamon
100% Arabica • Small batch • Whole Bean or Ground • 12 oz
Every bag gives back: 10% of every sale supports our people in Nicaragua through the MI RAÍZ 505 Foundation.
Brew it: 2 tbsp per 6 oz of water — drip, French press, or pour-over.
Make it a set: our cacao is the star of MI RAÍZ 505 — pair this coffee with our Refresco de Cacao (my aunt’s cold cacao drink) or Cacao Puro 100% and taste both sides of Nicaragua in one box. Coffee is the perfect add-on to any cacao order.
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Her recipe, note by note.
Cacao
Whole roasted Nicaraguan cacao, ground the traditional way — deep, rich, and real, never dutched cocoa powder.
Cinnamon
The warm spice her refresco is known for — cozy and aromatic, ground right in with the cacao.
Clove
Just a whisper — the little spark in the finish that makes people ask what is in it.
Served Cold
Poured over ice, thick and refreshing. That is how she serves it at home, and how her customers keep coming back for it.
Desde su casa, con amor.
MI RAÍZ means "my roots" — and the first root of this house is cacao.
My aunt makes refresco de cacao from scratch at home in Nicaragua — almost every day, and she nearly sells out right away, because her customers keep coming back for it. She is getting older, and MI RAÍZ 505 exists to keep her story and her recipe alive: her refresco is our first product, our pure cacao stands beside it, and our highland coffee is the companion we add to the table.
And this is bigger than a drink. I'm passionate about my country and my people — so we're building the MI RAÍZ 505 Foundation: 10% of every sale goes back to help our people in Nicaragua, and my aunt earns a royalty on every bag of her recipe.
When you taste her cacao, you're not just tasting my roots. You're helping them grow.
Make it cold. Make it hers.
Mix
Add 2–3 tablespoons of Refresco de Cacao to a glass of cold milk or water and stir well.
Pour over ice
Serve it over plenty of ice, the way she serves it at home in Nicaragua.
Sip
Thick, rich, a little texture — that is the real drink. Cacao first, cinnamon and clove in the finish.