Dipilto - Decaf Espresso from Nicaragua

Geröstet für
Zubereitung
Gewicht: 250 g
12.90 CHF
Lieferzeit 1–3 Werktage
Wir verschicken Mo-Fr eure Pakete. Bestellungen die bis 7:00 eingegangen sind, werden in der Regel noch am selben Tag versendet.

Ein schokoladiger, leicht fruchtiger Decaf Espresso aus Nicaragua. Diesen saisonalen Espresso haben wir mit unseren Partnern von BridAzul entwickelt. Natürlich entkoffeiniert mit Quellkohlensäure in Bremen bei CR3. Schokoladig, körperreich, ein bisschen rote Früchte bei mittlerer Säure und mittel-dunklem Röstgrad

Coffee Information

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 This 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 still too fresh at the moment. You'll find the recipe here in approximately 1-2 weeks.

Why Does This Coffee Taste the Way It Does?

The coffee comes from two farms in our Nicaragua network in Dipilto, at 1200 to 1500 meters 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 using the classic washed method, 80% using the Carbonic Maceration Natural process from BridAzul. Claudia from BridAzul blended the beans so they are as large and uniform as possible, which makes roasting more even. In terms of flavor, the CM Natural portion brings light fruit notes, 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 selection. On the other hand, we're deepening our work with existing partners: BridAzul specifically developed the blend 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 CO2 extraction (CO2 process).

How Do We Roast This Coffee?

Roast Curve: Dipilto Decaf
Giesen W30A 2021 · Batch 25 kg · August 24, 2026
190 °CStart Temperature
204.2 °CEnd Temperature
14:09Roast Time
2:37retention
18.5 %Ratio (DTR)
0 20 40 60 80 100 120 140 160 180 200 220 5 10 15 0:00 2:00 4:00 6:00 8:00 10:00 12:00 14:00 First Crack 181.6 °C · 11:32 retention 2:37 · 18.5 % Temperature °C RoR °C/min Time
Bean temperature °C (left axis) Rate of Rise °C/min (right axis) retention from First Crack First Crack

Input 15% · Roasting: Magdalena.

Can Also Be Sent Via Coffee Letter

All of our coffees can be ordered in the form of a coffee letter. It is treated like a regular letter and arrives in your mailbox. This reduces the postage for 250g of coffee from 7 to 2.50 francs. At checkout, you can choose between Coffee Letter, Priority Mail, and Standard Mail options.

Garantierte Herkunft

Garantierte Herkunft

Wir wissen exakt wo unser Kaffee herkommt und wann dieser wo geröstet wurde.

Persönliche Beratung

Persönliche Beratung

Wir sind bei Fragen und Problemen als Ansprechpartner für dich da.

Schneller Versand

Schneller Versand

Lieferung aus Deutschland oder der Schweiz

Gratis Versand in CH ab 120 CHF

Gratis Versand in CH ab 120 CHF