Elixir | Carbonic Maceration | Swiss Water® Decaf | Nicaragua

From the lush hills of Jinotega, Nicaragua, this single-origin decaf coffee carries the craftsmanship of Gold Mountain Coffee Growers, a farmer-focused collective known for traceability and exceptional post-harvest care. Each lot is meticulously carbonic-macerated and double-fermented before decaffeination through the Swiss Water® Process, a method that gently removes caffeine, using only water, temperature, and time.

The result? A cup that bursts with layered sweetness and fruit intensity. Think Concord grape, blackberry jam, and melted chocolate swirling in perfect balance. Syrupy and round, yet clean enough to reveal its origin character, Elixir defies everything you thought you knew about decaf.

Origin Details

• Region: Jinotega, Nicaragua (1 300 – 1 600 masl)
• Producers: Gold Mountain Coffee Growers Network
• Varieties: Catuai · Caturra · Pacamara · Yellow Bourbon
• Process: Carbonic Maceration + Double Fermentation + Swiss Water® Decaffeination

Flavor Notes

• Concord Grape
• Blackberry Jam
• Chocolate

Why You’ll Love It

• Swiss Water® Process preserves flavor and clarity while removing caffeine naturally.
• Traceable from seed to cup, sourced through Gold Mountain’s smallholder farms.
• Rich, fruit-forward profile that pairs beautifully with chocolate desserts or as a standalone afternoon cup.

How to Brew

Grind fresh before brewing. This decaf shines in pour-over (V60) and immersion methods like the French Press or AeroPress. Use slightly hotter water (about 205°F / 96°C) to coax out its chocolate and grape-jam sweetness.  We personally like a little extra extraction on this one.

For more on how decaf behaves during brewing, check out our guide: Why Decaf Coffee Brews Differently.

About the Process

The Swiss Water® Process uses pure water and osmosis to gently remove caffeine while keeping all of the delicate aromas intact. No solvents. No chemicals. Just a cup that tastes true to its origin.