Where: Central America, El Salvador: El Cipres and Nicaragua: Santa Maria De Lourdes
Tasting Notes: Milk chocolate, orange and hazelnuts
Drink it: Perfect in a cafetiere, or as a single origin espresso. Suits all coffee makers and is good with or without milk.
Varieties: Bourbon, Catuai, Caturra
Preparation: Washed. Decaffeinated with sparkling water.
Owners: Various small-holder farmers
Both 250g and 1kg bag sizes can be selected below. 250g bags can be ground if you wish. 1kg bags are shipped as whole beans.
DECAF Central American Blend Coffee Beans. From:
Our decaffeinated coffees are the result of the 'sparkling water method'. Natural carbon dioxide (from prehistoric underground lakes) is combined with water to create a highly solvent substance, suited to removing the caffeine from coffee. It is a gentle, natural and organically certified process, respectful of the other coffee components that contribute to taste and aroma.
The El Cipres Estate is located on the North West slopes of the Picacho Volcano in the Bálsamo-Quezaltepec coffee region. The estate is made up of 90 hectares of coffee producing land and 5 hectares of natural forest, which has allowed the wildlife to flourish. Starting at 1070 masl, the farm is a long thin strip of land which climbs up to 1800 masl, producing 3000 bags annually. The coffee picked is a Bourbon varietal that has been grown under shade in the nutrient rich volcanic soil.
The municipality of San Fernando is located around 24 kilometres from the region’s capital. In addition to coffee, Santa Maria de Lourdes embodies a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. The varietals found here include Caturra, Catuai, Java and Pacamara.