Varietal: Catura and Catuai
Processing: Yellow honey,
Altitude: 1250 -1560masl
Owner: Peralta family, Nueva Segovia, northern Nicaragua
This coffee was decaffinated by Sparkling Water decafination process, which protects the compounds responsible for flavour profile as well the cell structure of the coffee bean. This decaffination process has appropriate Organic and Kosher certificates.
Cupping notes: chocolate , cantalope melon, creamy body, lovely toffee finish
Will go with pretty much any coffee to lower the caffeine content.