Altitude: 1400 – 1600 masl
Varietal: Caturra and Pache
This region boasts excellent fertile ground with perfect coffee growing conditions. The coffee of this valley provides classic Peru flavour profiles with good body. Cacao flavours with hints of nutty syrup and licorice separate this coffee from that found at lower altitudes.
The coffee is washed, due to the ample spring waters with the parchment patio dried. The cascarra is later used as fertilizer.
SPARKLING WATER DECAFFEINATION
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for
Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In
1988, a German decaffeination company called CR3 developed this process for decaffeination
whereby natural carbon 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 guarantees a high retention level of other coffee components
which contribute to taste and aroma.
Cupping Notes: Good body with Cacao and hints of nutty syrup & licorice