Perú Decaf de Caña - Cajamarca

We Taste - Chocolate malt, peach, brown sugary

We enjoy E.A. decaffeination thanks to how intact it leaves this Perú's sweet, juicy profile. E.A. or ethyl acetate, is a naturally-derived compound (found in fruit) that facilitates a symbiotic relationship between Perú sugar cane and coffee processing industries. Sugar cane's sugar alcohol waste is coffee's caffeine-removal solution and avoids the harsh chemicals sometimes used. Grown by smallholder producers from the region of Cajamarca and composed of Catimor, Caturra, Bourbon, and Typica varieties, this sweet, well-balanced medium roast brews exceptionally well across all methods.

Roast: Medium
Process: E.A. Decaf + Washed
Variety: Catimor, Caturra, Bourbon, Typica
Elevation: 1600-1900 masl
Location: Cajamarca, Perú
Farm: Smallholder Farmers
Harvest: May - October 2023
Notes: For more information on Ethyl Acetate, please click here.

Brew Guides
Espresso: 1:2.2 in 27-29 sec.
Filter: 1:16.4