Nicaragua Selva Negra Decaf

This decaffeinated coffee comes from the La Hammonia farm in the Matagalpa region of Nicaragua at 1400-1800 meters elevation. The farm is part of the Selva Negra eco-village, a self-sustainable community operated by generational coffee farmers Maui and Eddy. The coffee features a mixed varietal of Caturra and Catuai, processed using the mountain water decaffeination method which is chemical-free and preserves the original flavor characteristics. The decaf process involves soaking beans in water for approximately 8 hours to diffuse caffeine, which is then removed through carbon filters. Flavor notes include goji berries and brown sugar.