Tasting Profile: Caramel, smooth, citrus
Grower: Cooperativa Agricola de Servicisios Norandino
Variety: Caturra, Bourpon, Catuai, Pache, & Catimor
Region: Piura, Amazonas, Peru
Altitude: 1100-1700 M
Soil Type: Clay Minerals
Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process.
For this Peru Decaf coffee, the Santo Domingo producers are concerned about selecting only the ripest cherries. The cherry is rapidly pulped after being picked, and the parchment is then fermented for about 12 hours before being cleaned and sun dried.
Swiss water processing, which makes use of carbon, pressure, and clean, pure water, decaffeinates the coffee. This decaffeinating process is completely chemical-free, which sets it apart from nearly all other decaffeinating techniques. Any Decaf made with potentially hazardous substances won’t be sold at The Roasting Shack. Only completely natural decaffeination processes will be employed.
All of our flavored coffees start as specialty grade single origin coffee roasted in small batches to a smooth medium. Each order is then carefully flavored with high quality flavoring oils while still warm.