Sugarcane Decaf

Our Nicaragua Decaf is sourced from two exceptional farms, Finca San Luis and Finca Santa Martha. Located in the fertile coffee growing regions of San Ramon. These farms are renowned for their commitment to quality, family run farming, and great attention to detail throughout the cultivation and harvesting process.

The coffee is produced from mixed Catimor, Catuai, Margogogype varieties grown at elevations of 1,200–1,400 m.a.s.l., 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 to ensure only the highest quality coffee is selected for processing.

All of our Nicaragua decaf coffees are decaffeinated using the natural Ethyl Acetate (EA) process. The decaffeination agent, ethyl acetate, is naturally derived from sugar cane and vegetables and gently removes caffeine while preserving the coffee’s inherent flavour characteristics. During the process, the beans are carefully treated to maintain their structure and cup quality, resulting in a decaffeinated coffee that retains the sweetness, aroma, and complexity of the original full caffeine lot.

Prior to decaffeination, the coffee undergoes meticulous post harvest processing. After harvesting, ripe cherries are sorted and processed before being washed, sun dried on patios for several days.

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