San Francisco is a village in the district of Huabal, which is home to over 50 farming families. The altitudes range from 1600 to 2000masl and the main varieties grown are caturra and catimor. As is the case in most of Northern Peru, most producers dry their coffee on tarpaulin mats on the ground. Most of the producers pick their coffee themselves and with the help of family and neighbours, before processing and drying it at their home. This is a blend of lots from the middle of the harvest and is named after the local term for the basket that producers use to collect cherries which picking coffee.
The decaffeination process:
There are several benefits to using this process for decaffenation.
•The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.• The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.• The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.• The by-products are 100% natural and recyclable.
is backordered. We will ship it separately in 10 to 15 days.