Sugarcane Decaf

Our Nicaragua Decaf is sourced from two exceptional farms, Finca San Luis and Finca Santa Martha. Located in the fertile coffee growing regions of San Ramon. These farms are renowned for their commitment to quality, family run farming, and great attention to detail throughout the cultivation and harvesting process.

The coffee is produced from mixed Catimor, Catuai, Margogogype varieties grown at elevations of 1,200–1,400 m.a.s.l., where rich soils, warm days, and cool nights create ideal conditions for developing complex flavours and balanced sweetness. Cherries are hand-picked at peak ripeness to ensure only the highest quality coffee is selected for processing.

The coffee is decaffeinated using the natural Ethyl Acetate (EA) process. The decaffeination agent, ethyl acetate, is naturally derived from sugar cane and vegetables and gently removes caffeine while preserving the coffee’s inherent flavour characteristics. During the process, the beans are carefully treated to maintain their structure and cup quality, resulting in a decaffeinated coffee that retains the sweetness, aroma, and complexity of the original full caffeine lot.

Prior to decaffeination, the coffee undergoes meticulous post harvest processing. After harvesting, ripe cherries are sorted and processed before being washed, sun dried on patios for several days.

The resulting cup is sweet, comforting, and very balanced, with notes of dried cranberry, toffee, and spiced chocolate.

This decaffeinated offering from Clifton Coffee Roasters brings together coffees from two San Ramon farms in Nicaragua's mid-elevation zone. The blend combines Catimor, Catuai, and Margogogype varietals processed via washed method, which typically emphasizes cleaner, brighter cup characteristics. The roaster identifies dried cranberry, toffee, and spiced chocolate in the cup—flavor notes that suggest a balanced decaf with both fruit-forward acidity and warming sweetness. The combination of different varietals and two distinct producers creates complexity often challenging to achieve in decaffeinated coffees.