Peru Decaf - Medium Roast - Single-Origin Specialty Coffee K-Cups - 12 Count


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Single Serve K-Cups

Peruvian specialty coffee beans offer a range of exciting flavor profiles that can vary depending on the region in which they were grown. Our Peru Decaf specialty coffee provides all the taste, without the caffeine.

 

Typically having a light body, medium acidity and deep color, the specialty coffee from Peru is known for its unique characteristics. The diverse biodiversity in Peru and the various altitudes at which the beans are grown produce an array of textures and aromas. So, is our Peru Decaf specialty coffee any good? The answer is a resounding yes – it's simply delicious.

 

K-cups: 12
Roast: Medium

 

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.

 

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.

 

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.

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.

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