Peru San Ignacio Decaf

Peru San Ignacio Decaf

A smooth and balanced specialty decaffeinated coffee produced by smallholder farmers in San Ignacio, Cajamarca, Peru. The coffee is sourced from the villages of San Francisco, Los Llanos, San Andrés, and El Sauce, where producers receive technical assistance and training through the Asociación Agropecuaria de Productores del Norte.

This regional blend is made from mixed varieties, including Catuai, Caturra, Bourbon, and Mundo Novo, grown at 1,200–1,500 m in loamy soils. Carefully selected and hand-sorted cherries are depulped, fermented for 20–30 hours, gently washed, and dried in the shade to preserve a clean and consistent cup profile.San-Ignacio-Decaf.pdf

The coffee is decaffeinated using the sugar cane ethyl acetate (EA) process. After the green beans are hydrated with spring water, they are exposed to sugar cane-derived ethyl acetate for approximately eight hours to extract the caffeine while maintaining the coffee’s natural sweetness and flavour characteristics