Tasting Profile: Caramel, smooth, citrus Origin: Piura, Amazonas, Peru Altitude: 1100-1700 M Process: Gully washed and dried in the sun and decaffeinated using the Swiss Water Process. Varietals: Caturra, Bourpon, Catuai, Pache, & Catimor This decaffeinated coffee comes from the Piura and Amazonas regions of northern Peru, where coffee is grown along the slopes of the Andes at elevations between 1,100 and 1,700 meters. The combination of mountain climate, rich soils, and careful cultivation helps produce coffees with gentle sweetness and balanced flavor. The beans include a mix of traditional varieties such as Caturra, Bourbon, Catuai, Pache, and Catimor. After harvest, the coffee is processed using a washed method and dried naturally in the sun, helping preserve its clean and smooth character. To remove the caffeine, the beans undergo the Swiss Water® Process, a chemical-free decaffeination method that uses water, temperature, and filtration to extract caffeine while keeping the coffee’s natural flavors intact. The result is a smooth and satisfying cup with notes of caramel, soft citrus brightness, and a mellow finish—perfect for enjoying great coffee any time of day. One curious detail about the Swiss Water Process: it relies on osmotic diffusion—a bit of molecular choreography where caffeine moves out of the beans into a special caffeine-saturated solution, leaving most of the flavor compounds behind. Roughly 99.9% of the caffeine disappears, while the coffee still behaves like… well, coffee. A neat bit of science hiding in your evening cup.
