Not all decaf coffee has to be bland! At least that's what Dutch roaster Manhattan Coffee Roasters believes. They have created their new decaffeinated coffee, Nicaragua DECAF ELIXIR, in collaboration with the Nicaraguan farm Gold Mountain Coffee Growers. This coffee is the result of collaboration between people who do not compromise and focus primarily on quality. Their goal was to create a decaf coffee without any flavor defects. And they succeeded! A cup of this coffee is sweet with notes of red apples and cane sugar, while also having a tangy finish similar to kiwi. In addition, the beans are omni roast, so you can use them to make both espresso and filter coffee, offering something for everyone!
The beans for this coffee were grown in Nicaragua in a region called Jinotega. Gold Mountain Coffee Growers is a group of farmers and sellers who strive to create strong relationships between growers themselves and between coffee growers and roasters. They believe that this is the only way to create a stable environment without uncertainty, in which farmers and roasters can fully focus on growing and processing coffee of the highest quality.
This coffee has undergone a complex processing process. It is a blend of coffees processed using carbonic maceration, where whole coffee cherries are sealed in an airtight container after harvesting and the space is flushed with CO₂, which displaces oxygen, and coffees processed using the natural method, where coffee cherries are dried in the sun and turned regularly. The resulting blend is then decaffeinated using the Swiss Water method. This is a method in which the beans are decaffeinated using water and filters, without synthetic solvents. The beans are soaked in a water "extract" from coffee, so that mainly caffeine is gradually released from them, but the flavor substances are not washed out as much. The water is continuously purified through a carbon filter and the whole process is repeated until the caffeine is gone.