Nicaragua El Paraiso CO2 Decaf 2012

Summary

Bean name Nicaragua El Paraiso CO2 Decaf 2012
Country Nicaragua
Region Metagalpa Department
Other info Varietal: Caturra & Catuai

Description

Finca El Paraiso lies at an altitude of around 1,200-1,300 metres above sea level in the Matagalpa department of central Nicaragua. It is owned and managed by Roberto Bendaña McEwan and his family, who have been growing coffee in the area since the late 1960s. Roberto’s grandparents immigrated to Nicaragua from Scotland - hence the McEwan part of his surname! The Bendañas now run several farms in this mountainous region of Nicaragua, including Finca El Paraiso.

Several years ago the farm was devastated by the ojo de gallo (or ‘chicken’s eye’) coffee rust disease, which wiped out much of the Catimor varietal that used to cover over 90% of the farm. The Bendañas have since replanted almost the entire farm, which is now made up of a mix of Maracatu, Bourbon, Catuai, and the more resistant Caturra (10%).

This particular lot is made up of Caturra and Catuai varietals. The cherries are hand-picked when ripe, fully washed, and then dried in the sun on patios at the Bendañas’ wet mill.

So in the cup is the important place; expect chocolate with a nutty finish to it, and a big body and smooth finish.


Farm: El Paraíso
Varietal(s): Caturra and Catuai
Processing: Fully washed and sun-dried on patios
Altitude: 1,200-1,300 meters above sea level
Owner: Roberto Bendaña McEwan
City: Matagalpa
Country: Nicaragua


The CO2 Decaffeination Process

Carbon dioxide is a highly selective solvent for caffeine. Based on this phenomenon, CR3 developed its Natural Liquid Carbon Dioxide Coffee Decaffeination Process. In this process, the natural carbon dioxide is used under sub-critical conditions, i.e. in a liquid state at low temperature and pressure. These particularly gentle process parameters, together with the good caffeine selectivity of CO2, guarantee a high retention rate of the coffee components responsible for aroma and taste. The process can be described in detail as follows:

The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting.

Roasting Information:
This one will take a range of roast, I don't mind oil showing but not too much.

"Quick Look" Guide:
Chocolate, nutty, big body, smooth finish.

Good Filter: Yes, Good Espresso: Yes

Cupping notes

Clean cup 6/8
Sweetness 6/8
Acidity 6/8
Mouthfeel 6/8
Flavour 6/8
Aftertaste 6/8
Balance 6/8
Overall 6/8
Correction +36
Total 84

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