Peru (DECAF)

When it comes to flavor, Peruvian coffee stands out as being a balance of full flavor, mellow-medium body, and middle acidity, with a gentle sweet finish. In particular, smooth nutty and chocolate undertones shine through.

The Swiss Water® Process removes caffeine by gently soaking green beans in a water solution for just over 8 hour. The solution absorbs caffeine from the beans, and is then repeatedly carbon filtered until 99.9% of the caffeine is removed.Our chemical-free decaf comes from a wide variety of origins but all experiencing the same decaffeinating process. This process works through diffusion instead of osmosisutilizing elements of water, temperature, and time. This maintains as many original coffee notes as possible, making the best decaf coffees.

• 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.