Nicaragua Finca La Cascada CO2 Decaf

£6.50£24.00

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Recommended for:

  • Espresso

  • French Press

View the brew guide

About

Finca La Cascada is a 50 hectare farm situated in the mountainous region of Dipilto in Nueva Segovia and can be found at altitudes of 1200 to 1350 metres above sea level. The farm receives annual rainfall of 1600 millimetres and has six streams running through it to join the immense El Volcan River. This stunning farm has been handed down from one generation to the next, though the current owner Luis Alberto Peralta has owned Finca La Cascada since 1972 and Señor Jose Lopez now manages the farm alongside 60 permanent workers and 125 pickers during the harvest.

Key Stats

Location: Dipilto, Nueva Segovia, North Nicaragua Altitude: 1200-1350 masl Preparation: WashedVarietal: Caturra, PacamaraOwners: Luis Alberto PeraltaFlavours: Brown Sugar | Tangerine | Raisin

Details

The Sparkling Water CO2 Process

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 and aroma.

The process is outlined below:
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. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

2. After the water has been added, 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. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.

5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

There are several benefits to using this process for decaffeination:
• The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
• The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
• The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with specialty coffees.
• The by-products are 100% natural and recyclable.

Brew Guides

Espresso

Grind Setting: Extremely fineBrew Time: 20-25 secondsDose:Brewed Weight 18g : 36g
View the full brew guide

French Press

Grind Setting: CoarseBrew Time: 3 minutesCoffee:Water 23-25g : 250ml
View the full brew guide

Delivery Details

LAST ORDERS TO BE POSTED BEFORE CHRISTMAS WILL BE ON THURSDAY 21ST DECEMBER FOR ORDERS RECEIVED BEFORE 12PM ON 20TH. THE ROASTERY AND ONLINE SHOP WILL BE CLOSED BETWEEN 22ND DECEMBER AND 2ND JANUARY. FIRST DISPATCH DAY AFTER THURSDAY 21ST DECEMBER WILL BE THURSDAY 4TH JANUARY.

We roast on a Monday, Tuesday & Wednesday / Post orders on a Thursday / You should get your coffee ready to drink on a Friday or a Saturday dependent on the good old Royal Mail service.

Get your orders in before 12pm on a Wednesday to ensure you have fresh coffee to drink by the weekend. If you need to get hold of some coffee outside of our roasting days then please feel free to drop us a line at hello@northstarroast.com

Local pickups can be collected directly from our Roastery at Unit 33, The Boulevard, Leeds Dock, LS10 1PZ on a Thursday or Friday from 8:30am until 5:30pm. There is free parking parallel to The Boulevard on Chadwick St and there is a free water taxi directly to us from the train station along with several bus options. Unfortunately we cannot deliver your order to a local customer for you to collect from.

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