Decaf <3 Peru Alto Mayo Swiss Water Process

Tasting Notes: Graham Cracker, Raisin, Brown Sugar

Origin: Peru

Coopertive: Cooperativa Agraria Cafetalera Alto Mayo

Process: Swiss Water Process

Variety: Catimor, Caturra, Bourbon, Typica

Elevation: 1600-1900 masl

Importer: Cafe Imports

This decaffeinated Peruvian coffee comes to us from Cooperativa Agraria Cafetalera Alto Mayo and utilizes the coveted Swiss Water Process for decaffeination. With hints of graham cracker, raisin, and brown sugar, this coffee is a sweet and delightful cup minus the caffeine!

Swiss Water Process decaffeination involves soaking an initial batch of green coffee in a large batch of water to create a "green coffee extract (GCE)." The caffeine that is extracted into the GCE is filtered off with a carbon filter leaving only the soluble solids (the tasty stuff) from the green coffee. A fresh batch of green coffee is rehydrated then added back to the GCE and circulated for 8-10 hours which pulls the caffeine out of the beans but leaves behind the majority of tasty stuff thanks to the concentration gradient created by the tasty stuff-saturated GCE. The coffee is then dried and ready to come to us for roasting!