Without a doubt, decaf drinker or not, you will appreciate our Peru. This Organic Decaf Peru custom blend has flavor notes are a caramelized sugar, warm cup of cocoa, with a citrus orange finish. This coffee has a well structured, smooth, and balanced with a good creamy/ orange body and mild acidity - without the "decaf flavor" that most decaffeinated coffees are associated with.
Organic Decaf Peru Norte is grown by Asociacion de Productores Agropecuarios Lima Coffee Perú | Aproagro Limcof in the mountains of San Ignacio, Cajamarca, Peru. The rich volcanic loam soil provides a great drainage ideal for coffee tree growth.
SELECT WATER PROCESS is curated from lots that the team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the water 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 unique 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.
When SWP decaffeinates a coffee, the beans are soaked with a small amount of the GCE, which creates a saturated solution in which the caffeine leaves but the coffee’s flavor compounds remain in place, unaffected. The GCE is like a yeast “mother.” While initially SWP had to sacrifice some coffee to create it, once the first batch was made, it just needs to maintain the health of the GCE and keep it slowly regenerating, which it does by adding small amounts of clean water.
Once the caffeine is extracted from the beans, they’re dried to 10.2 percent moisture and ready to be roasted.
Ready for some fun facts? Because the cellulose structure of a decaf bean has been expanded and shrunk back — but not shrunk back completely — the structure of the bean is not as tight as non-decaffeinated bean. That’s part of the reason that decafs don’t change much during the roasting process. It’s also the reason roasters don’t hear the “crack”— the cellular structure in decaf has already been manipulated, and the traditional crack is moisture reaching the boiling point inside the bean and pushing through.