The cup exhibits - much the same as its caffeinated brother but with muted notes - opulent night flowers, orangy fruit and a hint of fresh-cut aromatic wood in aroma and cup. Soft aroma, sweet acidity, lightly syrupy mouthfeel, rich, round balance. We get so many comments about this decaf you would not believe -
Per 250g pack - not the usual smaller 227g
Additional information:
Coffee: El Guabo Organic decaffeinated
Farm: Association of small growers
Varietal(s): Bourbon, Catimor, Tipica and Caturra
Processing: Fully washed
Owner: Association of small growers
City/Town: San Ignacio
Region: Cajamarca
Country: Peru
Certification: Organic (UK4) Co2. - OCIA and IMO/Naturland
This coffee comes from the San Ignacio District which is one of seven districts of the province San Ignacio situated in the Cajamarca Region of Peru. The area has an equatorial climate so it is mild, dry and sunny, which creates very fertile soil.
The climate, fertile soil and a growing altitude of no less then 1200m make it near perfect for growing specialty coffee. The cherries are shade grown using a washed and sun dried method of processing. The main varieties are Bourbon, Catimor, Tipica and Caturra.
The Estate is centred around a very close community that farm individual plots with an average size of 3 hectares - harvest takes place from May through to September.
Swiss Water Process Method:
In the 1980s the Swiss firm Coffex S.A. developed a commercially viable decaffeination process using water only -- . As in the indirect solvent or solvent/water process described earlier, the various chemical constituents of the green coffee, including the caffeine, are first removed by soaking the beans in very hot water.
In the Swiss Water Process, however, the water is stripped of its caffeine, not by a solvent, but by percolation through activated charcoal. (It really ought to be called the Swiss Charcoal Process.) The beans are returned to the hot water, where they reabsorb the remaining, caffeine-free flavor constituents from the water.
This process is more costly than the solvent process because the separated caffeine cannot be recovered from the charcoal and sold separately, as it is with the two solvent methods. Today the world's last major Swiss Water Process decaffeination facility is based near Vancouver, British Columbia, Canada.
Cupping Score
Clean cup: 6
Sweetness: 7
Acidity: 7
Mouthfeel:6
Flavor:6
Aftertaste:7
Balance:6
Overall:6
Correction +36
Total 87
Brewing Notes:
Filtered: Yes
Espresso: Yes
