DECAF Peruvian Esperanza

£7.60
Farm Esperanza

Altitude

1600-2000masl

Varietal Cattura/ Catimor 
Process Decaf - Organic
Decaf Process Sparkling water method
Taste peach, vanilla, chocolatey

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:

  1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
  2.  After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
  3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
  4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
  5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting. 

    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.