Peru Decaf

Certification/Grading: Organic/Swiss*

Roast: Medium

Tasting Profile: Caramel, smooth, citrus

Grower: Cooperativa Agricola de Servicisios Norandino

Variety: Caturra, Bourpon, Catuai, Pache, & Catimor

Region: Piura, Amazonas, Peru

Altitude: 1100-1700 M

Soil Type: Clay Minerals

Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process.

*Organic coffee certification requires that the coffee beans are grown using natural processes and that no synthetic fertilizers, herbicides, or pesticides are used. The soil must also be chemical-free for more than three years. In addition, the organic beans must be kept away from any non-organic crops. The Swiss Water Process is a patented method for decaffeinating coffee beans. The process uses only water to remove 99.9% of the caffeine from coffee beans. The beans are soaked in a water solution for over eight hours. The solution absorbs the caffeine and is then carbon filtered repeatedly until 99.9% of the caffeine is removed. The Swiss Water Process preserves the coffee's original characteristics and removes chemicals and residual processing flavors.