Nicaragua - Lovo Decaf

This decaf coffee has notes of milk chocolate, brown sugar and cinnamon. Region -Dipilto Farm - Bridazul Variety - Java and Maracaturra Process - Carbonic Maceration Altitude - 1650m Roast - Medium We are excited to bring you this Carbonic Maceration Process Decaf coffee produced by Claudia Lovo at the El Arabol farm as part of the Bridazul Project. Borrowed from the world of winemaking, semi-carbonic maceration tends to develop more fruity notes and adds body, complexity and richness to the cup. The resulting Lovo Decaf is one we think that everyone can enjoy as an everyday cup of coffee, without being awake all night! Claudia grows several varieties of coffee at El Arabol, as well as intercropped crops such as ginger, fruits and legumes. The farm employs ten to thirty people (depending on the season), who all help produce not only coffee but also the food consumed on-site. The workers’ meals are prepared using produce grown on the farm itself. Bridazul is a holistic project launched by Claudia in 2019 - its mission is to build lasting bridges between producers and consumers by combining quality with economic and environmental sustainability, as well as social impact. The project supports approximately 50 small- and medium-scale farmers in the Nueva Segovia region. Did you know that decaf is already a darker shade than non-decaf coffee before roasting due to the decaffeination process? So don't be surprised by the darker appearance of the beans, the colour does not reflect the actual roast level.