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Rinaldos Coffee - Decaf - Nicaragua: El Bosque - 100% Arabica - Sparkling Water Process

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From Rin:

CUP PROFILE: Satsuma, cashews & milk chocolate - Wonderfully smooth with a slightly citrus tang.

The beans are decaffeinated using the sparkling water process which 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 and aroma.

This coffee works well for any brewing method, but we'd especially recommend something that works well with full-bodies coffees such as espresso / stove top / cafetiere.

The municipality of San Fernando is located around 24 kilometres from the region’s capital ‘Ocotal’ and of the 10,000 residents, the vast majority are coffee farmers. This beautiful area is home to the stunning and aptly named ‘Finca El Bosque’ (which translates to ‘the forest’) and has been owned by Julio Peralta since 1991. The farm lies on the mountainous slopes in the Nuevo Segovia region on the border of Honduras, providing spectacular views of the surrounding forests and mountains of Jicaro and San Fernando. The environment is incredibly wild and coffee grows densely amongst shade trees of banana and inga, the potassium provided to the soil by the banana trees is elemental to the nutrition of the coffee on the farm. El Bosque produces coffee at altitudes of between 1250 to 1560 metres above sea level and has an annual rainfall of approximately 1800 millimetres. These factors, along with Julio’s inherited passion and dedication for growing exceptional coffee, combine to produce lively, bright and complex flavour nuances in the cup.

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Altitude: 1250 - 1560m asl
Farm/Coop: El Bosque
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/Nicaragua - San Fernando, Nueva Segovia
Process Method: Washed
Type: Decaffeinated
Varietals: Caturra and Catuai

Roasterr: Rinaldos Coffee

RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES

Delivery prices to United Kingdom


Initial collection: Rinaldo's Coffee - Kendal, Cumbria

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.