Are you trying to find that smooth, rich, chocolaty, and herbal coffee to warm you up in the afternoon or maybe for your favorite after-dinner drinks that don’t keep you up all night? Look no further; this is the bean for you!
Hailing from producers across Peru, this coffee comes from a sustainable aggregate lot, leaving you with a perfect blend of Peruvian beans that brew a delightfully balanced decaf.
This bean starts life in a bed of volcanic loam soil at altitudes as high as 5400 feet. Once harvested the beans are thoroughly sorted, run through the washed processing method, and sun-dried. Using the Mountain Water Process decaffeination method allows this Peruvian delight to be enjoyed throughout your day and night.
What is the Mountain Water Process (MWP)? The Mountain Water Process is one of our favorite ways to decaffeinate coffee beans. No chemicals or solvents are used in the process. This process starts with an in-depth analysis of the coffee bean. The information is then used to identify the most efficient extraction conditions. Next, the beans are prepared using pressure-controlled steam, while the caffeine is extracted from the bean using critical saturation in water tanks (only uses water and coffee). Control of flow, temperature, pressure, and vacuum allow extraction to occur. Beans are then slowly dried using a three-stage drying system.
With notes of malt and dark chocolate, cola, and citrus, this decaf Peru makes an excellent addition to the afternoon or a warm ending to the evening. Smooth and clean on the palate. Low in acidity and medium-bodied, floral tones up front bring life to the cup.
Avoid light roasting with this bean—you may experience the taste of the decaffeination process than the bean itself. We prefer a full-city roast, giving the bean a nice chocolatey kick without burning out crisp, lighter tones. Works well from a city plus to French. Be careful not to take it too dark; it will get edgy in the darker roasting points.