Peru San Ignacio MW Decaf
£10.70
Tomato vine, lemon, rich butter with a refined citrus acidity.
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 than 1200m make it near perfect for growing speciality 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.
Decaffeination Process Mountain Water Process
Mountain Water Process coffee is sent for decaffeination at the Mountain Water facility in Veracruz, Mexico – also sometimes referred to as Mexican Water Process.
This unique non-chemical decaffeination process uses the clear waters from the highest mountain in Mexico, the Pico de Orizaba to gently remove the caffeine from the green beans.
In basic terms the process works by immersing the green beans in water in order to extract the caffeine content. The water preserves the soluble flavour components of the green beans and this protects the original characteristics of the coffee.
In order to remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising the original mountain water and the soluble coffee flavours, now free from caffeine.
The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content prior to our importation.
The Moutain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP and JAS. It is also Kosher certified
All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness or you can specify that you’d like us to grind it for you in your Basket.
The climate, fertile soil and a growing altitude of no less than 1200m make it near perfect for growing speciality 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.
Decaffeination Process Mountain Water Process
Mountain Water Process coffee is sent for decaffeination at the Mountain Water facility in Veracruz, Mexico – also sometimes referred to as Mexican Water Process.
This unique non-chemical decaffeination process uses the clear waters from the highest mountain in Mexico, the Pico de Orizaba to gently remove the caffeine from the green beans.
In basic terms the process works by immersing the green beans in water in order to extract the caffeine content. The water preserves the soluble flavour components of the green beans and this protects the original characteristics of the coffee.
In order to remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising the original mountain water and the soluble coffee flavours, now free from caffeine.
The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content prior to our importation.
The Moutain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP and JAS. It is also Kosher certified
All our coffee is sold as whole beans, which we recommend for optimum flavour and freshness or you can specify that you’d like us to grind it for you in your Basket.