Black tea, jasmine, marzipan, floral.
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SWD Nicaragua Elixir
Cupping notes
Description
Elixir is 100% carbonically macerated, breaking down the flesh in sealed tanks to enhance complexity.
After this, it is double fermented to develop deeper flavour layers before drying with the cherry still intact for extended sweetness.
For decaffeination, green beans are soaked in hot water to dissolve caffeine and flavour compounds.
The water passes through a carbon filter that removes caffeine while retaining soluble flavour elements.
Finally, the beans are dried and stabilised, preserving their character with 99.9% of the caffeine removed.
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Origin
Producer
Process
Carbonic Maceration, Swiss Water Decaf
Altitude
1300 - 1600m
Harvest
December - April
Species
Varietal
