Peru - La Victoria Decaf

SUGGESTED BREW METHODS: Pour Over | AeroPress | French Press | Espresso

ORIGIN HISTORY:
Peru has quietly become one of South America's most respected specialty coffee origins. The country's diverse microclimates, high elevations, and rich volcanic soils provide ideal growing conditions, allowing thousands of smallholder farmers to produce coffees with remarkable clarity and sweetness. In recent years, Peru has also become a leader in organic coffee production, with many farming communities focusing on sustainable practices that protect both the land and future generations.

FARM PROCESS:
This coffee was produced by members of the Cerro Blanco Producers Association (APROCEB) in La Victoria, Peru. Founded to improve market access for local coffee farmers, the cooperative has grown into an organization dedicated to organic cultivation, technical education, financial support, and environmental stewardship. The coffee is naturally processed, allowing the whole cherries to dry before milling, developing exceptional fruit sweetness and complexity. It is then decaffeinated using the Swiss Water Process, a patented chemical-free method that uses only water to remove 99.9% of the caffeine while preserving much of the coffee's original character.

CUP PROFILE:
This is a decaf that refuses to taste like one. Expect a vibrant, fruit-forward cup with layers of strawberry, plum wine, and dark chocolate. As it cools, subtle berry preserves and cocoa become more pronounced, leading to a smooth finish with lingering chocolate sweetness.

Notes: Strawberry, Plum Wine, Dark Chocolate

Producer: Cerro Blanco Producers Association (APROCEB)

Process: Natural | Swiss Water Decaf

Variety: Bourbon, Typica, Caturra, Catimor

Region: La Victoria, Peru

Altitude: 1,500–1,900 MASL

Roast: Medium