Kua Decaf

Established in 1975 by Mausi and her husband Eddy, La Hammonia reflects their dedication and ingenuity. Descendants of German immigrants who first planted coffee in Nicaragua in the late 1800s, Eddy and Mausi have developed La Hammonia into a model of sustainable agriculture and eco-friendly practices. La Hammonia is more than a coffee farm; it’s a thriving community supporting over 600 people, including workers and their families. The farm offers a holistic living environment with housing, a full-time nurse-staffed clinic, schooling up to the sixth grade, and scholarships for further education.

Environmental stewardship is at the heart of La Hammonia’s operations. The farm’s innovative waste management system transforms nutrient-rich wastewater from coffee production into methane gas, powering the farm. Discarded coffee cherries are composted to enrich the soil, and an on-site lab creates organic fertilisers and pesticides from natural minerals and plants. The farm’s hydropower plant, solar-heated water systems, and intensive organic cattle ranching exemplify their commitment to minimising environmental impact. La Hammonia produces less CO2 than an average American household and generates only about one 55-gallon barrel of waste per week, showcasing their dedication to sustainability.

The coffee is prepared for export as usual, then is shipped first to Mexico where it undergoes decaffeination. The process is called "Mountain Water" and is the soaking off coffee in fresh, high altitude mountain water which clings itself to the caffeine. The water can then be removed and the coffee is now decafinated and ready to be dried again. This method does't use chemicals to decafinate and aims to take the shortest trip to reduce as many carbon miles as possible.