Finca La Cascada is a 50 hectare farm situated in the mountainous region of Dipilto in Nueva Segovia and can be found at altitudes of 1200 to 1350 metres above sea level. Due to the geographic and climatic conditions found here, the coffee produced is truly exceptional – Finca La Cascada receives annual rainfall of 1600 millimetres and has six streams running through the farm to join the immense El Volcan River. This stunning farm has been handed down from one generation to the next, though the current owner Luis Alberto Peralta has owned Finca La Cascada since 1972 and Señor Jose Lopez now manages the farm alongside 60 permanent workers and 125 pickers during the harvest.
Ripe cherries are hand picked and sorted between December and March. There is a wet mill on the farm where the ripe red cherry is deposited and weighed from each picker. The cherries then enter floatation tanks where ripes and unripes are separated by density. Ripe dense cherries are then pulped to remove the skin leaving the sticky beans to be fermented for between 14 and 18 hours before being washed in channels. The washed beans are then taken to the drying patios at the nearby mill of San Ignacio where they are regularly turned by rake to ensure good, even drying. The overall drying process will take around 10 to 12 days.
The C02 process was first discovered in 1967 by a scientist called Kurt Zosel. In 1988, a German decaffeination company called developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.