This Peruvian decaf coffee is sourced from smallholder farmers in the Chirinos and Huabal districts of Jaén, Peru. These farmers deliver their coffee to a central dry mill, where it is processed with great care to maintain its quality. The coffee is named after Chachapoyas, the capital of the neighbouring Amazonas region, which is renowned for producing exceptional coffee beans. Grown at high altitudes, this coffee benefits from the region’s unique microclimate, which enhances its flavour complexity and sweetness. The beans are a blend of lots from various producers, showcasing the collaborative efforts of the farming community. Featuring a medium intensity, the coffee highlights the rich and indulgent characteristics of Peruvian coffees. The tasting profile includes notes of dark chocolate, cherry, and brown sugar, offering a smooth and satisfying experience. This decaf is roasted with precision to ensure it retains its natural flavours, delivering a cup that rivals its caffeinated counterparts.
Tasting Notes:
Dark Chocolate, Cherry, Brown Sugar
Decaffeination Process
Decaffeinated using the Sparkling Water (CO₂) method, a chemical-free process that uses carbon dioxide to extract caffeine while preserving the coffee’s original taste profile. The beans are gently dried after decaffeination, ensuring a smooth and flavourful cup.
