Selva Central Organic - Peru SWP Decaf
Region: Selva Central
Altitude: 1100 - 1800 masl
Process: Washed; Swiss Water Decaf
Varietal: Catuai
We taste: Almond, Hot Chocolate, Pear
Selva Central - Peru
Farmers in Peru usually process their coffee on their own farms using the Fully washed method. Cherry is usually pulped, fermented and dried in the sun. Traditionally, smaller farmers would use tarps laid on the ground or under the roof of their homes. Increasingly, cooperatives are establishing centralized drying facilities – usually raised beds or drying sheds where members are encouraged to dry their parchment. Some farmers are beginning to adopt these practices on their own farms, and drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets. After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative often have the opportunity to sell on to cooperatives, as well.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
We are so excited for this decaf offering. It is easily one of the most delightful and rich decaffeinated coffees that we’ve ever had. When hot, it has a light, sweet, nutty aroma and on first sip, the rich chocolate and warm spice qualities really shine through. As it cools, the mouthfeel becomes more creamy and rich, reminding us of a cozy hot chocolate with a marshmallow finish. The cooler coffee also develops a light fruit quality reminiscent of stewed pear which lingers on the palate. Overall, it’s a perfect way to enjoy a cup of coffee any time of day without getting “buzzed”.
Region: Selva Central
Altitude: 1100 - 1800 masl
Process: Washed; Swiss Water Decaf
Varietal: Catuai
We taste: Almond, Hot Chocolate, Pear
Selva Central - Peru
Farmers in Peru usually process their coffee on their own farms using the Fully washed method. Cherry is usually pulped, fermented and dried in the sun. Traditionally, smaller farmers would use tarps laid on the ground or under the roof of their homes. Increasingly, cooperatives are establishing centralized drying facilities – usually raised beds or drying sheds where members are encouraged to dry their parchment. Some farmers are beginning to adopt these practices on their own farms, and drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets. After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative often have the opportunity to sell on to cooperatives, as well.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
We are so excited for this decaf offering. It is easily one of the most delightful and rich decaffeinated coffees that we’ve ever had. When hot, it has a light, sweet, nutty aroma and on first sip, the rich chocolate and warm spice qualities really shine through. As it cools, the mouthfeel becomes more creamy and rich, reminding us of a cozy hot chocolate with a marshmallow finish. The cooler coffee also develops a light fruit quality reminiscent of stewed pear which lingers on the palate. Overall, it’s a perfect way to enjoy a cup of coffee any time of day without getting “buzzed”.
Region: Selva Central
Altitude: 1100 - 1800 masl
Process: Washed; Swiss Water Decaf
Varietal: Catuai
We taste: Almond, Hot Chocolate, Pear
Selva Central - Peru
Farmers in Peru usually process their coffee on their own farms using the Fully washed method. Cherry is usually pulped, fermented and dried in the sun. Traditionally, smaller farmers would use tarps laid on the ground or under the roof of their homes. Increasingly, cooperatives are establishing centralized drying facilities – usually raised beds or drying sheds where members are encouraged to dry their parchment. Some farmers are beginning to adopt these practices on their own farms, and drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets. After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative often have the opportunity to sell on to cooperatives, as well.
The Swiss Water Decaf Process
Swiss Water decaffeination uses a proprietary green coffee extract to remove caffeine from green coffee. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8–10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
In the Cup
We are so excited for this decaf offering. It is easily one of the most delightful and rich decaffeinated coffees that we’ve ever had. When hot, it has a light, sweet, nutty aroma and on first sip, the rich chocolate and warm spice qualities really shine through. As it cools, the mouthfeel becomes more creamy and rich, reminding us of a cozy hot chocolate with a marshmallow finish. The cooler coffee also develops a light fruit quality reminiscent of stewed pear which lingers on the palate. Overall, it’s a perfect way to enjoy a cup of coffee any time of day without getting “buzzed”.