Peru- Dolce Suenos DECAF

Country: Peru

Region: Jean, Cajamarca

Altitude: 1650 - 1900 masl

Process: Sparking Water

Varietal: Mixed

Cup Profile: Orange, Hazelnut, Dark Chocolate

The altitude of the Andes combined with rich volcanic soils and tropical rainfall means 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 we opened a small warehouse with QC lab in the northern coffee town of Jaen, Cajamarca. Farmers bring their dry parchment to the warehouse for quality analysis, some tasting their own coffees for the first time.

In 2018 we established Falcon Coffees Peru with an initial intake of partnerships with 35 farmers. These farmers were selected based on their potential and willingness to produce outstanding qualities, and most were based in an area called Huabal.

As of 2022 Falcon Coffees Peru is:

· 275 producers across 15 districts in Cajamarca.

· 3 producer associations.

· 10 full time employees, 50% female.

THE SPARKLING WATER DECAFFEINATION PROCESS:

The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.

The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.

This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.

The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.