|Producer||Dozens of Smallholder Producers|
|Cultivar||Caturra, Bourbon, Catuai, Catimor|
|Process||Swiss Water Decaf|
|Location||Cajamarca, San Ignacio|
1300 - 1500 masl
|Harvest||June - October|
Expect notes of Caramel, Milk Chocolate, Cream.
This Peruvian Aprocassi lot was decaffeinated using the Swiss Water Mountain method. This all-natural decaffeination method submerges the unroasted coffee in warm water which is then infused with CO2, similar to soda. The CO2 binds with the caffeine and, when the water is removed, the CO2 and caffeine leave with it.
The Aprocassi cooperative started 20 years ago as an association of 601 producers in the far north of Peru close to the border with Ecuador. The small farms dot the lush forest-covered mountains where they grow mostly organic certified lots such as this one.
Coffee came to Peru in the 1700s by way of its neighbour Ecuador. Although it caught on right away, it was another two hundred years before coffee cultivation really took off. After defaulting on a loan to the British government, Peru was forced to give five million acres of land to the UK. Britain forced its colony to produce coffee, and with that the country’s production exploded. Since then Peru has become an independent democratic country and is now the world’s seventh largest coffee producer.