We drink as much decaf as the usual non-decaffeinated coffee type here at the lab, so we take great care in finding fantastic water process decaffeinated coffees. This one is a nice companion to the fully caffeinated Peru Finca Black.

During the water decaffeination process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.

Grower

Producers associated to Central de Cafetaleros del Nororiente (CECANOR)

Altitude

1300 – 2250 masl

Variety

Bourbon, Caturra, Catimor, Pachis, San Antonio, and Typica

Soil

Clay loam

Region

Cajamarca, Amazonas, and Lambayeque, Peru

Process

Fully washed and dried in the sun

Harvest

April - October

Espresso

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