Punta Hermosa Peruvian Swiss Water Decaf Ground Coffee

Decaffeinated without any chemical element, this coffee is rich and nutty. Our Peruvian decaf takes its name Punta Hermosa area, which is a great area for a surfer to find themselves in, as there are ample consistent spots within walking distance of each other.

Finer details: 

Flavour: MAPLE SYRUP ~ PRALINE ~ MILK CHOCOLATE

Region: PERU

Bean: SINGLE ORIGIN  | 100% ARABICA

Varietal: BOURBON, CATIMOR

Process: SWISS WATER PROCESS

Elevation:1200-1600M

Speciality Coffee Association (SCA) Score: 83

Maple Syrup ~ Praline ~ Milk Chocolate

ORGANIC  | FAIRTRADE  | SCA 83  | BOURBON, CATIMOR  | SWISS WATER PROCESS  | SINGLE ORIGIN  | 100% ARABICA  | 1200-1600M

Notes on the waves.

In the Southern Hemisphere winter, some of the waves around Punta Hermosa are typically big mushy rights with less than perfect shape that can be suited for longboarding and intermediate cruising. On the other hand, the better set-ups have plenty of speed and power over rocky reefs, catering to the many talented surfers that live in the area. While a lot of the headlands favour the rights, there are also hollow lefts, plus a few offshore bomboras that handle serious size and power.

Notes on the coffee.

The search for a decaffeinated coffee that is genuinely equal in taste to a non-decaf, is over – thanks to the Swiss Water washing process used in the production of our Punta Hermosa Peruvian Decaf. This decaf coffee is regularly cupped alongside caffeinated origins, and it constantly sneaks under the radar. Finally, a decaf that tastes how you would expect the origin, Peruvian, to taste!

Notes on the process.

Using no chemicals, just a green coffee extract and water, this coffee is 99.9% free of caffeine. First, the Green Coffee Extract (GCE) is created by soaking caffeinated beans in water. This includes all of the water-soluble solids that you would find in green coffee, just without the caffeine. Next, the coffee that you are decaffeinating is cleaned and rehydrated, to make sure it’s at the optimal level of hydration for the process - it’s then placed into a massive container, throughout which the GCE is continuously circulated. It takes around 8 to 10 hours for the caffeine level to reach 0.1%, with the caffeine being removed by osmosis - the caffeine is then constantly filtered out of the GCE using a carbon filter system. After all this, the coffee is dried, packed and shipped to us!

Notes on the region.

The Alto Mayo Agricultural Coffee Cooperative, based in Peru, was founded on July 15, 2012 by a group of 15 people intending to combine their passion and ideologies, and to remove their reliance on intermediaries. This dual focus has enabled them to grow to 943 associated families across 43 production areas in the San Martin and Cajamarca regions.

The group mission now states ‘We develop cooperative education and are committed to promoting sustainable human development, both for the families associated with the cooperative and for their communities.’

Tasting notes…

Such a show-off, because you'd have no idea that's a decaf! It keeps the complexity of a speciality single origin, and it's an added bonus that it's Organic and Fair Trade too!