- Good for
- Espresso or Plunger
- Rich Coca & Malt
- Decaffeinated & Water Processed
Despite the bad rap that decaf gets this lovely bean holds its own against a caffeinated coffee when used fresh. Malty with a cocoa bitter-sweetness, roasty, rich and smooth with low acidity.
Processing green coffee beans requires fermentation to produce desirable flavours and allow it to be stored without spoiling. There are two main ways to ferment coffee, either with water which we called washed (or wet) processing or without water called natural (dry) processing. Once ripe cherries are picked, pulping them in a wet mill removes the skin, and fermentation processes the remaining mucilage on the bean.
Traditionally, washed coffee is picked and within 8 hours the cherries are floated in water (and unwanted components are scooped from the top), and then pulped. Then the beans will be washed in water for around 12 - 36 hours and dried in the sun on patios for around a week.
Natural processing involves none of these steps, traditionally the full cherry is dried in the sun for around a week, then the dried skin is removed.
Decaffeinated & Water Processed
Organic green beans are soaked in water allowing solubles (caffeine and flavours) to transfer into the water, the water is then passed through a special carbon filter which captures and removes the caffeine. Beans are then re-soaked with the caffeine free water to diffuse the flavours back into the coffee, to then be re-dried ready for export and roasting.
- Peru, South America
Cooperativa de Servicios Múltiples Cenfrocafe Peru was founded in 1999 with 220 small-scale coffee farmers in eleven community-based associations. Nearly fifteen years after their founding, CENFROCAFE, now based out of Jaen, serves more than 2,000 farmer members in local associations spanning across twelve districts within the lush Cajamarca region. Higher incomes through fair trade sales are enabling CENFROCAFE farmers to diversify into the production of other agricultural crops – reducing migration rates and helping to preserve indigenous culture.
From technical assistance and quality control workshops for their farmers, to economic and leadership training for the young people in their rural communities, CENFROCAFE works not only to support the commercial endeavors of its members – but also to facilitate the development of their communities as a whole. The CENFROCAFE financial team provides short-term credit that help farmers cover the front-end costs of the harvest and materials in the coffee production.
CENFROCAFE is one of the leaders in creating a cooperative alliance with like-minded associations in the greater Cajamarca region to provide important technical and marketing services to thousands of small-scale farmers in Northern Peru. Without this kind of strong organization, local farmers would have otherwise been left each to his or her own devices to develop best practices for healthy fields and increased production yields, or for the marketing and sales of their coffee.
Results to date are impressive. On average, CENFROCAFE producers yield 20qq (100lb sacks of parchment) of organic coffee per hectare, and often show in the top finalists in national and international quality competitions. The improved revenue for CENFROCAFE farmers has been instrumental for their access to basic health, education, and other social services.
Founding member and former president of the producer Board of Directors, Anselmo Huaman Moreto, explains:
“A huge difference in our lives is that now our children can actually go to school, our coffee is being recognized in the market for the quality we produce, we are receiving a fair price for our efforts, and our members can be proud again to be farmers.”