Dipilto - Decaf Espresso from Nicaragua
Coffee Info
| Origin of Beans | Finca Los Suyates and El Paraíso, Dipilto, Nicaragua |
| Producers | Mario Gonzalez and Hipólito Acuña |
| Varieties | Parainema, Maracaturra, Java |
| Post-Harvest Process | 20% washed, 80% Carbonic Maceration Natural |
| All our coffees are sold as whole beans. | |
How We Prepare the Coffee
The first roasts have left the coffee house. For blending, we like to let coffee degas for at least one week, so it's currently still too fresh. You'll find the recipe here in about 1-2 weeks.
Why Does the Coffee Taste the Way It Does?
The coffee comes from two farms in our Nicaragua network in Dipilto, at 1200 to 1500 m above sea level. The Parainema portion comes from Mario Gonzalez, while the Maracaturra and Java portions come from Hipólito Acuña. 20% of it is processed in the classic washed method, 80% using the Carbonic Maceration Natural process by BridAzul. Claudia from BridAzul put together the blend so that the beans are as large and uniform as possible, which makes the roast more even. In terms of flavor, the CM Natural portion brings a light fruitiness, while the washed portion provides the classic Dipilto chocolate profile with fine acidity.
Why Did We Buy This Coffee?
On one hand, we were looking for a heavy, chocolatey espresso for our decaf range. On the other hand, we're deepening our work with existing partners: BridAzul developed the blend specifically for decaffeination, and we purchased the lot together with Per Nordby from Kafferäven in Göteborg. The coffee was subsequently decaffeinated by CR3 in Bremen using sparkling carbon dioxide (CO2 process).
How Do We Roast This Coffee?
Giesen W30A 2021 · Batch 25 kg · August 24, 2026
Charge loss 15% · Roast: Magdalena.
Guaranteed origin
We know exactly where our coffee comes from and when and where it was roasted.
Personal advice
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