The cup exhibits - soft aroma, sweet acidity, lightly syrupy mouthfeel, rich, round balance that simplifies slightly in the finish.
Per 250g pack - not the usual smaller 227g
Additional information:
Coffee: San Ignacio Organic Decaf Co2
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
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.
Co2 Process:
Coffee beans are mixed with pure water.
• When the coffee absorbs the water the grains expand, their pores get opened and the caffeine molecules become mobile.
• At this point carbon dioxide is added ( A 100% Natural Element) at a 100 atmospheres pressure to the pure water.
• Basically the water and the carbon dioxide are mixed to create sparkling water.
• The carbon dioxide acts like a magnet and attracts all the caffeine molecules that become movable.
• When the caffeine is captured by the carbon dioxide, this is removed.
• The carbon dioxide is very selective and it doesn't touch the carbohydrates and proteins of the coffee beans.
• The carbohydrates and the proteins are the ones that give the coffee the flavor and smell after it is made.
• When the carbon dioxide has finished removing the caffeine, the coffee seeds are dried naturally
• Carbon dioxide is then recycled and caffeine is sold for other commercial uses.
Benefits of this method:
• Extracts caffeine effectively. Is a direct contact method but does not use chemicals.
• Does not chemically affect proteins or carbohydrates of the coffee beans.
• The byproducts are natural and a 100% recyclable.
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
