Coffi Eryri Decaf Peru

This lot is a combination of day lots from producers in the areas of San Ignacio in Chirinos, San Jose de Lourdes, and Tabaconas. The producers in these areas select and process their own coffee, and usually dry the coffee on lined patios. After being collected, the coffee is rested for a day before being dried for 25 to 30 days. The main varieties grown are caturra, bourbon, catuai, and typica.

These three areas are among the most promising quality areas in all of Latin America, with high altitudes and ideal growing conditions. As lots these days are very small, we could not export them as individual lots. So we created this blend with all day lots that matched this floral, complex and fruity cup profile.

Historically, Peru has been considered an origin of exceptional quality and often unreliable. We set out to refute this. The height of the Andes combined with rich volcanic soils and tropical rainfall mean that Peru has the ideal topography and climate for producing high quality Arabica coffee.

In 2018 Falcon Peru SARL was registered as an export company and a small warehouse with a QC laboratory was opened in the northern coffee town of Jaen, Cajamarca. We installed drying facilities near the warehouse to enable producers to achieve optimal moisture levels and lock in cup quality. Farmers bring their dry parchment to the warehouse for quality analysis, receive an instant cup score and bid price, which they can accept or reject. Falcon paid on average double the commercial rate for parchment at Jaen.

The methylene chloride decaffeination process is one of several methods used to remove caffeine from coffee beans while retaining their flavor. Here's how it generally works: Steaming: The green coffee beans are first steamed to open up their pores, making it easier for the solvent to penetrate. Application of Solvents: The beans are then soaked in a solution of methylene chloride, which selectively binds to caffeine molecules. This process allows caffeine to be extracted from the beans. After a certain period, the beans are removed from the solvent, which now contains the dissolved caffeine. The methylene chloride is then evaporated, leaving the decaffeinated coffee beans behind. The evaporation process is designed to ensure that most of the solvent is removed. The beans can go through a final drying step to restore any lost moisture. This method is preferred because of its effectiveness and its relatively low impact on the taste of the coffee.