Decaf Nicaragua – Swiss Water Process
The specialty coffee growing regions in Nicaragua’s highlands are concentrated and small yet still manage to produce more than double the green coffee output than that of Costa Rica and almost as much as Guatemala and Mexico, annually. This decaffeinated coffee is the product of two grower cooperatives: Cooperativa Multifuncional Family Coffee R.L. and Promotora de Desarrollo Cooperativo de Las Segovias. The“Swiss Water Processing” was done in Canada. During the process green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once decaffeinated, the green coffee is re-dried and re-bagged then shipped to a coffee roaster.
Grower: Farmers near Estrella Madriz & Nueva Segovia
Region: Estelí, Madriz & Nueva Segovia, Nicaragua
Elevation: 1100-1800 masl
Process: Fully washed and dried in the sun. Decaffeinated
Varietal: Catuai, Caturra, Bourbon, Typica
Certification: Organic & Fairtrade
Flavor profile: Lemon, black tea, dark brown sugar.
The specialty coffee growing regions in Nicaragua’s highlands are concentrated and small yet still manage to produce more than double the green coffee output than that of Costa Rica and almost as much as Guatemala and Mexico, annually. This decaffeinated coffee is the product of two grower cooperatives: Cooperativa Multifuncional Family Coffee R.L. and Promotora de Desarrollo Cooperativo de Las Segovias. The“Swiss Water Processing” was done in Canada. During the process green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once decaffeinated, the green coffee is re-dried and re-bagged then shipped to a coffee roaster.
Grower: Farmers near Estrella Madriz & Nueva Segovia
Region: Estelí, Madriz & Nueva Segovia, Nicaragua
Elevation: 1100-1800 masl
Process: Fully washed and dried in the sun. Decaffeinated
Varietal: Catuai, Caturra, Bourbon, Typica
Certification: Organic & Fairtrade
Flavor profile: Lemon, black tea, dark brown sugar.
The specialty coffee growing regions in Nicaragua’s highlands are concentrated and small yet still manage to produce more than double the green coffee output than that of Costa Rica and almost as much as Guatemala and Mexico, annually. This decaffeinated coffee is the product of two grower cooperatives: Cooperativa Multifuncional Family Coffee R.L. and Promotora de Desarrollo Cooperativo de Las Segovias. The“Swiss Water Processing” was done in Canada. During the process green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once decaffeinated, the green coffee is re-dried and re-bagged then shipped to a coffee roaster.
Grower: Farmers near Estrella Madriz & Nueva Segovia
Region: Estelí, Madriz & Nueva Segovia, Nicaragua
Elevation: 1100-1800 masl
Process: Fully washed and dried in the sun. Decaffeinated
Varietal: Catuai, Caturra, Bourbon, Typica
Certification: Organic & Fairtrade
Flavor profile: Lemon, black tea, dark brown sugar.