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Dipilto - Decaf Espresso from Nicaragua

Roasted for

Espresso

Cappuccino

preparation

Siebträger

Vollautomat

Mokka-Kanne

Quantity: 250g

250g

Quantity:

12,90 €

51,60 €/kg inkl. MwSt

Delivery time 1–3 working days

Orders placed by 12 PM are usually shipped the same day

A chocolatey, slightly fruity decaf espresso from Nicaragua. We developed this seasonal espresso with our partners at BridAzul. Naturally decaffeinated using sparkling water in Bremen at CR3. Chocolatey, full-bodied, with a hint of red fruits, medium acidity, and medium-dark roast.

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 of our coffees are sold as whole beans.

How We Prepare This Coffee

A wonderful addition to our decaffeinated lineup. This coffee impresses us with every extraction through its sweetness, which—depending on the shot length—reminds us of either a bright, ripe berry like red currant or raspberry, or more of dark caramel and praline.

We achieved two beautiful results with the vibration pump profile. With a rotary pump, simply extract two to three seconds longer.

With 19.5 g in and 42 g (1:2.1) out at 30 seconds, we get a soft, dense cup where the fruit acids are beautifully integrated and less noticeable due to the sweetness. The light to medium bitterness will appeal to many. This shot reminds us of dark caramel, praline, and fruity chocolate. Maro Code: VRAIUMH

If we pull the shot shorter at 25 seconds with the same drink ratio, the playful fruit acidity and flavors of bright, ripe berries come through more. However, we lose a bit of body here. Maro Code: DVJQKQN

Why Does This Coffee Taste the Way It Does?

This coffee comes from two farms in our Nicaragua network in Dipilto, at 1,200 to 1,500 meters elevation. The Parainema portion comes from Mario Gonzalez, while the Maracaturra and Java portions come from Hipólito Acuña. 20% of it is processed using the classic washed method, 80% using the Carbonic Maceration Natural process by BridAzul. Claudia from BridAzul blended the beans specifically so they would be as large and uniform as possible, making the roast more even. In terms of flavor, the CM Natural portion brings light fruit notes, while the washed portion brings 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 lineup. On the other hand, we're deepening our work with existing partners: BridAzul developed this blend specifically for decaffeination, and we purchased the lot together with Per Nordby from Kafferäven in Gothenburg. The coffee was subsequently decaffeinated by CR3 in Bremen using sparkling water (CO2 process).