This is a decaffeinated Arabica microlot from the Finca El Mozonte in Nueva Segovia, Nicaragua. The coffee is grown at altitudes between 1,500 and 1,700 meters in the mountainous region around Mozonte and Cerro Mogotón. The farm, managed by Mario José Ortez since 2000, cultivates Java and Parainema varieties under shade trees including pine, banana, orange, and guava. The beans are selectively hand-harvested and washed processed. Decaffeination is done using the gentle CO2 method, which preserves the aromatic characteristics. The coffee presents flavors of milk chocolate, cherries, and fine vanilla with sweetness, fullness, and a soft texture.
Murnauer Kaffeerösterei is a charming artisan roastery located in Murnau am Staffelsee, in the foothills of the Bavarian Alps — a setting that matches the care and quality they put into every roast. They specialize in small-batch drum roasting of carefully sourced Arabica beans, with an emphasis on bringing out the unique terroir of each origin. The roastery also serves as a café where visitors can sample the full range alongside homemade cakes and pastries in a cozy, alpine-inspired setting. Their coffees are popular with locals and visitors to the region alike, often picked up as a specialty souvenir from Upper Bavaria. It's artisan roasting in one of Germany's most picturesque locations.
