Nica Decaf Cr3 Metod

Summary

A decaffeinated coffee from Nicaragua, made from beans grown on farms Los Suyates and Finca El Paraiso in the Dipilto and Mozonte regions of Nueva Segovia. The beans were hand-picked and blended by Claudia at the Bridazul processing station. The coffee is soft and full-bodied with fruity notes. Decaffeinated using the CR3 method in Bremen, which extracts caffeine with carbon dioxide without altering the original flavor. Varieties include Parainema, Java, and Maracaturra. Processed with carbonic maceration natural and wet processing.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

Yes — CO2 Process

Altitude

1500 - 1700 m.a.s.l

Variety

Parainema, Maracaturra, Java

Notes

Fruity

The roaster

Big Lake Coffee Roasters

Big Lake Coffee is a small-batch specialty coffee roaster in Östersund, Sweden, roasting right by the shores of Storsjön. Their philosophy is refreshingly down…