Nicaragua - Fuente de Bendicion Decaf
Nicaragua - Fuente de Bendicion Decaf
Coffee was first brought to Nicaragua by Catholic Missionaries en 1790 and initially it was grown as something of a curiosity. It was not until around 1840 that it gained economic significance in response to an increasing global demand for coffee. The first commercial plantations appeared arond Managua. A Range of flavours are found in Nicaraguan coffees. They are typically quite complex and capable of pleasing fruit-like flavours ad clean acidity.
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More Information On This Coffee
The Jinotega and Matagalpa regions produce the majority of Nicaraguan coffees. Located in the North, in between the green hills of the
department of Madriz, the river “Rio Coco” brings essential nutrients resulting in a fertile soil for coffee tree cultivation. Coffee in San Juan Rio
Coco tastes sweeter.
The Decaffeination Process Swiss Water® Decaffeination Process is a sustainable, organically certified and 100% chemical free process for
removing caffeine from coffee using four elements: water, coffee, time and temperature. After decaffeination, the beans are 99.9% caffeine
free.
Tasting Notes
Caramel, Dark Chocolate, Full Body
Origin Data
SCA SCORE: 83
VARIETY: Caturra, Catuai, Bourbon, Paca
FARM: Cooperativa Agropecuaria Fuente de Bendicion
FARMER: Various small farm holders
PROCESS: Washed, Swiss Water Decaf
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