Pichinaki-Decaf

Tasting Notes

Bold cocoa, almond flavours, with a liquorice body and medium acidity.

Roasters Thoughts

I sort far and wide to find a decaf that has those stronger bold flavours that almost mirrors that of its caffeinated counterpart. Full or warm flavours, hint of citrus and truly one for the decaf lover that wants something that is full of body and not a thin extract as found produced from other coffee houses.

Region

The region utlises two main varieties of coffee bean, Caturra and Pache, farmed and managed by the Asociación Central de Productores, in Peru.  These bean varieties suit the higher altitudes and moderate climate to create a limited coffee bean supply across the three farms that make up this unique blend.  The beans are hand picked and organically produced between 1680 – 1775 MSAL.

Processing

Washed then Co2 process – As per the caffeinated Pichinaki blend, the beans are washed using natural spring water and then air dried in the sun. Once this process has been completed, they undergo the Carbon Dioxide caffeine extraction process. The beans are steamed, and then bathed in compressed CO2. The caffeine is then removed from the CO2 by charcoal filters. Utilising this process the beans retain their falvour during the whole process.

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