Decafe Peru
Chanchamayo is located in the central highlands of Peru, where the Andes Mountains provide an ideal environment for coffee cultivation. The region's high altitude, fertile volcanic soils, ample rainfall, and consistent temperatures create optimal conditions for coffee plants to thrive.
Our Chanchamayo Decafe is hand-picked, ensuring that only ripe cherries are harvested. This labor-intensive approach guarantees higher quality beans and prevents the inclusion of unripe or overripe cherries that could negatively impact the coffee's taste.
This is prepared using the Swiss Water Decaffeination Meathod.
Attributes
Body, Complexity, Sweetness, Wet Aroma
Flavors
Cocoa, Caramel, Body, Rustic
Specifications
Country: Peru
Region: Chanchamayo
Variety: Marsellesa, Bourbon, Castillo, Typica
Altitude: 1300-1500 Masl
Organic: No
Decaffeinated: yes
Swiss Water Decaffeination Method
The Swiss Water decaffeination method is a chemical-free process used to remove caffeine from coffee beans while preserving their natural flavor compounds. It is considered one of the more environmentally friendly and gentle decaffeination methods compared to traditional chemical solvents like methyl chloride or ethyl acetate.
Here's an overview of how the Swiss Water decaffeination method works:
-
Soaking: The process begins by soaking the green (unroasted) coffee beans in hot water. The water is saturated with coffee flavors, oils, and soluble compounds, including caffeine.
-
Caffeine Extraction: After soaking, the water is passed through an activated charcoal filter. This filter captures the caffeine molecules but allows the smaller coffee flavor molecules to pass through.
-
Flavor Preservation: The now-decaffeinated coffee beans still contain essential oils and flavors. These flavors are crucial to maintaining the coffee's taste profile. To prevent flavor loss, the filtered water from the first step (which still contains the coffee flavors) is reused in the process, creating a "flavor-charged" water solution.
-
Reabsorption: The decaffeinated coffee beans are soaked again in the flavor-charged water. Since the water is already saturated with coffee flavors, it will not extract additional flavor compounds from the beans. Instead, it will only draw out the remaining caffeine.
-
Repeated Caffeine Extraction: The water is again passed through the activated charcoal filter to remove the caffeine. The beans, now free of caffeine, are referred to as "Swiss Water Process decaffeinated coffee."
-
Drying and Packaging: The decaffeinated coffee beans are then dried to their original moisture content, packaged, and ready for roasting and consumption.
The Swiss Water decaffeination method is certified organic and does not involve the use of any harmful chemicals. As a result, it is often preferred by specialty coffee roasters and consumers who prioritize organic and environmentally friendly practices. Additionally, this method aims to retain as much of the coffee's natural flavor as possible, resulting in a decaffeinated coffee that is more similar in taste to its caffeinated counterpart compared to some other decaffeination methods.
-
