Decaf, Peru, Amazonas

Grower

124 women members of Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón (APROCCURMA)

Altitude

1500-1800 masl

Variety

Bourbon, Catimor, Caturra, Pache and Typica

Soil

Clay minerals

Region

Rodríguez de Mendoza, Amazonas, Peru

Process

Fully washed and dried in the sun

Harvest

July - November

Certification

Fair Trade (FT FLO/USA) | organically grown

Decaffeination Water Process

The green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.