NICARAGUA – Sugarcane Decaf

(Toffee / Dried Cranberry / Spiced Chocolate)

Our Nicaragua Decaf is sourced from two exceptional farms, Finca San Luis and Finca Santa Martha, located in the fertile coffee-growing region of San Ramon. Both farms are family-run and renowned for their commitment to quality, with meticulous attention to detail throughout cultivation and harvesting.

The coffee is a mix of Catimor, Catuai, and Maragogype varieties, grown at elevations of 1,200–1,400 masl, where rich soils, warm days, and cool nights create ideal conditions for developing complex flavours and balanced sweetness. Cherries are hand-picked at peak ripeness, ensuring only the highest quality fruit is selected for processing.

Prior to decaffeination, the coffee undergoes careful post-harvest processing: ripe cherries are sorted, washed, and sun-dried on patios for several days.

Decaffeination is carried out using the natural Ethyl Acetate (EA) process. The decaffeination agent is naturally derived from sugar cane and vegetables, gently removing caffeine while preserving the coffee’s inherent character. Throughout the process, the beans are carefully treated to maintain their structure and cup quality, resulting in a decaf that retains the sweetness, aroma, and complexity of the original full-caffeine lot.

The resulting cup is sweet, comforting, and beautifully balanced, with notes of dried cranberry, toffee, and spiced chocolate.

Tasting Notes	Toffee / Dried Cranberry / Spiced Chocolate
Region	San Ramón & La Corona, Nicaragua
Farm	Finca San Luis and Finca Santa Martha
Producers	Victor Robelo
Altitude	1200-1400 MASL
Process	Washed & Sun Dried
Variety	Catimor, Catuai, Maragogype
SCA rating */100	84.75