These coffees originate from what was once the Inca empire in Peru from the region of Cusco. The coffeeplantations are located under the snowy Choqesafra valley of the Inkawasi district. Here the indegenousfarmers follow in the footsteps of their ancestors working in harmony with the environment and motherearth. The coffees are grown under shade covering with close attention paid to the health of the soils andirrigation to help the coffee trees thrive.
These coffees are made up from two Cooperatives ValleIncahuasi and Cooperativa San FernandoTogether the group encompasses 1000 members who onaverage handle 1.50 hectares of coffee, with a productivity of 20qq /hectare. This equates to about 20 bagsof green coffee per farm each harvest. The quality of the coffees from this region is well known and in 2020one of their producers from Incahuasi placed 1st in the Cup of Excellence with a washed geisha lot. Theyalso had two more producers in the top 10 this year as well.
In each area there is a centralised processingplant where cherry coffee is collected in addition to pulping, fermentation, washing, drying and temporarystorage, to later be transferred to the central warehouse, where sampling and physical and sensoryevaluation are carried out by the quality analyst.
coffee cherry, where the coffee is fermented, washed, dried before later transferred to the central warehouse, where sampling and evaluation is done by the quality analyst.
carbon dioxide flux under pressure. When the green coffee beans
THE SPARKLING WATER DECAFFEINATIONPROCESS:
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institutefor Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, aGerman decaffeination company called CR3 developed this process for decaffeination whereby naturalcarbon dioxide (which comes from prehistoric underground lakes) is combined with water to create‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle,natural and organically certified process and the good caffeine selectivity of the carbon dioxide guaranteesa high retention level of other coffee components which contribute to taste and aroma.
The process isoutlined below:
The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistenedwith water before being brought into contact with pressurised liquid carbon dioxide. When the green coffeebeans absorb the water, they expand and the pores are opened resulting in the caffeine moleculesbecoming mobile.After the water has been added, the beans are then brought into contact with thepressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. Thecarbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeinemolecules.The sparkling water then enters an evaporator which precipitates the caffeine rich carbondioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.Thiscycle is repeated until the required residual caffeine level is reached. Once this has happened, thecirculation of carbon dioxide is stopped and the green beans are discharged into a drier.The decaffeinatedcoffee is then gently dried until it reaches its original moisture content, after which it is ready forroasting.There are several benefits to using this process for decaffeination:
The agent used forextracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the completelack of chemicals used throughout. There is also no health risk by consuming coffee that has beendecaffeinated in this way.The way the process works means the other compounds in the green bean areleft untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product.