Nicaraguan Cerro de Jesus sparkling water decaf
£6.50 – £25.98
Our Nicaraguan Cerro de Jesus coffee beans offer a beautifully balanced coffee with a distinctive fruitiness which is proving very popular with the locals. Syrupy sweet cantaloupe melon and clemantine orange. A superb coffee from a country that offers so far little known speciality coffees.
This farm provides schooling for the children of the 300 workers of the farm.
Background to Nicaraguan Cerro de Jesus decaf coffee bean
Farm: Cerro de Jesus
Altitude: 1,100 to 1,450 masl
Location: Jalapa, Nueva Segovi, Nicaragua
Varietal: Caturra and Catuai
Harvest: December – April
Owner: Represented by Octavio Peralta
The Nicaraguan Cerro de Jesus decaf coffee bean comes from the municipality of Jalapa, located in the ‘Cordillera Dipilto’ in Nueva Segovia. Finca Cerro de Jesus sits on the highest mountain in the area and occupies a total area of 280 hectares, with 126 hectares in coffee. Situated amongst the Comarca El Escambray community at altitudes ranging from 1100 to 1450 metres above sea level, Cerro de Jesus has a diverse range of luscious vegetation and wildlife brought about by high levels of annual rainfall. There is Catuai, Caturra, Bourbon and Pacamara growing amongst luscious shade trees.
This distinctive Nicaraguan sparkling water decaf coffee is beautifully balanced with syrupy sweet cantaloupe melon and
clemantine orange flavours coming through.
Sparkling Water Decaffeination
This process was first discovered by a scientist called Kurt
Zosel at the Max Planck Institute for Coal Research in 1967
as he was looking at new ways of separating mixtures of
substances. In 1988, a German decaffeination company called
CR3 developed this process for decaffeination whereby
natural carbon dioxide (which comes from prehistoric
underground lakes) is combined with water to create
‘sub-critical’ conditions which creates a highly solvent
substance for caffeine in coffee. It is a gentle, natural and
organically certified process and the good caffeine
selectivity of the carbon dioxide guarantees a high retention
level of other coffee components which contribute to taste
1. The green beans enter a ‘pre-treatment’ vessel where they
are cleaned and moistened with water before being brought
into contact with pressurised liquid carbon dioxide.
2. The beans are then brought into contact with the
pressurised liquid carbon dioxide which combines with the
water to essentially form sparkling water. The carbon dioxide
circulates through the beans and acts like a magnet, drawing
out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator which
precipitates the caffeine rich carbon dioxide out of the water.
The now caffeine free water is pumped back into the vessel
for a new cycle.
4. The decaffeinated coffee is then gently dried until it
reaches its original moisture content, after which it is ready for roasting.