Decaf - Peru | Cajamarca
Black Cherry | Cacao Nibs | Molasses
Altitude | 1200-1600 masl
Process | Fully Washed
Decaffeination | Methyline Chloride
Variety | Bourbon, Catimor, Caturra, Pache, Typica
Cajamarca has been our go-to for the last few years when sourcing the very best Peruvian coffee - it has become synonymous with quality in the coffee community as the country has made great strides in quality in recent years.
This time, for our first Peruvian decaf coffee, we're also bringing in our first example of Methylene Chloride (or MC) decaffeination. After the beans are moistened with water, the MC is added. It binds with the caffeine and is then removed by steaming. With an evaporation temperature of 40 degrees Celsius, any remaining MC is removed in the process of roasting and brewing.
The contributing farmers would mostly process the cherry on their own farms. Here, the cherries are pulped, fermented and dried in the sun. In a country dominated by larger farms, there is an increasing number of cooperatives serving smaller farmers where the drying is on raised beds and drying sheds.