Organic Decaf Peru (Bold)
Altitude: 1650–1800 masl
Varietal: Caturra, Typica, Catimor, Mundo Novo, Pache
Process: Washed, Water-Process Decaffeinated
Drying: Patio and solar dried machine
Harvest: March 2021
Most coffee companies use toxic chemicals to decaffeinate their beans. In fact, if you don't see the natural process on your bag of decaf beans, odds are they are done the easy way, with similar chemicals to those used in nail polish and paint thinner! Chemicals we can hardly spell, let alone pronounce.
Our Decaf is decaffeinated using a Mountain Water Process. Water Process Decaffeination is a unique, natural process; using only clear, pure water.
In the decaffeinating Mountain Water Process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which holds the elements of the flavor, so that, during the extraction of the caffeine the beans maintain their original components.
To separate the caffeine from the water containing the soluble components, the water passes through a special filter that removes the caffeine. This results in “coffee solid solubles charged water” saturated with the flavor components but free of caffeine, which is used again in the extraction process.
As a result of this process, we obtain coffee beans that are 99.9% caffeine-free. Once the decaffeination process is finished, the beans are dried and packed, and ready to export.
As president of the young Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca. His first year with Lima Coffees, he entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.
Our water-processed decafs are done in a facility in Mexico called Descamex. In order to remove the caffeine in this process, green coffee is soaked in a water solution, which removes both the caffeine as well as other solubles in the coffee (flavor compounds, for instance). The water is removed from the seeds and run through a special filter that captures caffeine molecules and allows them to be strained from the solution. The solution—now containing flavor compounds but no caffeine—is then reintroduced to the green coffee seeds, which reabsorb the soluble materials. The coffee is then dried once more, and prepared for reexport.
Organic Decaf Peru (Bold)
It is roasted just right for our morning lattes: it has bold, slightly chocolaty flavor which clearly comes through with no bitterness, and no pronounced acidity.
I also want to note terrific customer service we have experienced over years from the staff.
If you’re decaf hesitant because you think you’ll never find a decaf that tastes like full-caf, think again. You get all of the flavor and none of the jitters with this beautifully crafted bean. I often drink decaf, and when I do, it’s Black River Roasters Organic Decaf Peru.