Peru Decaf - Medium Roast - Single-Origin - Organic Specialty Coffee


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Organic Coffee Single-Origin Coffee

Introducing our Peru Decaf single-origin organic specialty coffee, a meticulously crafted brew that combines the finest organic beans with the innovative Swiss Water Process to deliver a delectable decaffeinated experience without compromising on flavor or quality.

 

Certified as Organic/Swiss, our Peru Decaf coffee is sourced from the renowned growers of Cooperativa Agricola de Servicisios Norandino, nestled within the picturesque region of Piura, Amazonas, Peru. Cultivated at altitudes ranging from 1100 to 1700 meters in the nutrient-rich clay minerals of the region, these beans are imbued with the unique terroir of their surroundings, resulting in a coffee of exceptional depth and complexity.

 

With a medium roast that honors its natural nuances, our Peru Decaf specialty coffee boasts a refined tasting profile characterized by medium acidity and enriched with delightful notes of caramel and citrus. Each sip is a symphony of flavors that dances on the palate, offering a smooth and satisfying experience from start to finish.

 

Handpicked with care and processed using the gully-washed method, our Peru Decaf specialty coffee beans are sun-dried to perfection before undergoing the Swiss Water Process for decaffeination. This innovative method gently removes caffeine while preserving the integrity of the beans' natural flavors, resulting in a decaf coffee that is as delicious as it is satisfying.

 

Experience the best of Peru's organic specialty coffee without the jitters with our Peru Decaf single-origin brew. Elevate your coffee ritual and indulge in the rich flavors of Piura's breathtaking landscapes, expertly roasted and decaffeinated for your enjoyment. Immerse yourself in the rich heritage and vibrant flavors of Peru with each luxurious sip.

 

Certification/Grading: Organic/Swiss

Roast: Medium

Tasting Profile: Medium Acidity, 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.

 

DetailsLocated in northern Peru in the Amazonian Andes, this coop began with just 35 small farmers in 2003. The Asociacion de Productores Cafetaleros Juan Marco El Palto (JUMARP) is also known as simply "El Palto." There are 40 women of the current 189 coop members, with approximately 550 hectares of organic and Fair Trade Certified coffee in production. Like their male counterparts, female members are represented on the El Palto Coop Board of Directors, whose mission it is to increase production and profitability in specialty coffee to increase each member family’s income.

 

Types of Grinds
Whole Bean: Grind yourself (Freshest way)

Standard: Drip brewing, Keurig machines and pour-over.

Espresso: Espresso machines

Coarse: French press and cold brew

 

Types of Roasts
Light: roasts have a lighter color, higher acidity, and retain more of the original bean flavors.

Medium: roasts have a balanced flavor profile with a slightly darker color.

Dark: roasts have a bold flavor, lower acidity, and a shiny surface due to oils released during roasting.

 

The Golden Ratio
The Specialty Coffee Association of America has set a golden ratio of 1:18, which is approximately 55 grams of coffee for 1000 ml (grams) of water. To achieve a golden standard cup, it's recommended to use two tablespoons per 6oz cup. This varies depending on brew method and personal preference.

 

Types of Brewing Methods
Drip Coffee: Add water and coffee grounds to the machine's reservoir and filter, then turn it on. The machine heats the water and drips it evenly over the coffee grounds. Once brewed, serve and enjoy.

 

Espresso: Fill the portafilter with fine grounds, tamp them down evenly, and attach it to the espresso machine. Start the extraction process, and the machine will force hot water through the grounds under pressure. Collect the espresso shot in a cup and serve immediately.

 

French Press: Add coarsely ground coffee to the French press, pour hot water over it, and let it steep for about 4 minutes. Press down the plunger slowly to separate the grounds from the brewed coffee, then pour and serve.

Cold Brew: Combine coarsely ground coffee and cold water in a jar or pitcher, then let it steep in the refrigerator for 12-24 hours. Once steeped, strain the mixture to remove the grounds and dilute with water or milk to taste.

 

Pour-Over: In pour-over coffee brewing, hot water is poured over coffee grounds in a filter cone. The water drips through the grounds and filter into a vessel below. It allows for precise control over brewing variables like water temperature and pouring technique, resulting in a clean and flavorful cup.

Each method may require slight variations in measurements, grind size, and brewing time to achieve the desired flavor profile. Experimentation and practice will help you refine your technique for each method.

 

Cups of Coffee Per Bag Size
12oz: 24 cups
1lb: 32 cups
2lbs: 64 cups
5lbs: 160 cups
12lbs: 384 cups

These numbers are an approximation and vary depending on the size of cup and how strong you prefer your coffee to be.