This coffee is produced by the Jumarp cooperative in northern Peru, around the towns of Jaén and San Ignacio. Grown between 1,200 and 1,800 metres above sea level, the coffee trees develop slowly under shade. This lot is a blend of red Caturra, red Bourbon, and Typica, three varieties commonly found in the region. Jaén is part of Cajamarca, a mountainous area in northern Peru where coffee is one of the main agricultural crops, alongside cacao, rice, and corn. The climate is temperate, sunny during the day and cooler at night, with a rainy season from December to March. Coffees from this region are often known for their sweetness, soft acidity, and notes of red or yellow fruit. This coffee is decaffeinated by Swiss Water, a Canadian company known for its water-based decaffeination process. The method uses water, temperature, time, and a Green Coffee Extract to remove caffeine from the green coffee while preserving as much of its character as possible. No chemical solvents are used in the process. The result is a clean and comforting decaf, with the sweetness and structure of a Peruvian coffee, but without the stimulation of caffeine. Espresso recipe:19 g coffee50 g in the cup27 seconds Tasting notes: brown sugar, almond, and dried apricot.
