ORGANIC PERU – SWISS WATER DECAF

Description

Organic Peru – Swiss Water Decaf

Tasting Notes: Chocolate – Nutty – Raisin
Roast Degree: Medium
Region: Cajamarc – San Ignacio – Jaen
Varietal: Mundo Nuvo, Caturra, Typica, Catimor
Elevation: 1500-2000m

This decaf has surprised many when tasted blind as it often people’s favorite when tasted side by side with caffeinated coffees. This coffee is produced by the Sol Y Cafe Co-operative which is made up of 1020 members that come from Cajamarca, San Ignacio, and Jaén regions. The cooperative consists of small producers, whose purpose is to contribute to the integral development of the member’s family and community, prioritizing the execution of agricultural activities, acting with social responsibility, preserving the environment, and with a vision of sustainable development.

Once the coffee has been harvested it is taken to the headquarters in Jaén to be graded making sure all the criteria of quality are met before then sending it to be decaffeinated using the Swiss water method.

The Swiss Water Process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialized by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.

Learn more HERE!

HOW TO BREW

Espresso

Dose: 18g
Yield: 38g
Time: 24-27 seconds

Cafetiere

Coffee: 30g
Water: 500g
Time: 8 minutes
Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour.

Pour Over 

Coffee: 18g
Water: 360g
Time: 3 minutes
Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!