Decaf • Peru, Dulce Suenos • Sparkling Water Process

Zesty | Oranges & Limes | Chocolate

I always thought "death before decaf" but when I tasted this bean all animosity was lifted. It's gone through the sparkling water decaffeination process - meaning no chemicals we used in the decaffeination of this coffee. With delicious smooth flavours including, hazelnuts, milk chocolate and zesty orange. Makes a fantastic espresso but is delicious no matter your preferred brewing method.

Roast: Medium
Origin: Dulces Suenos, Peru
Varietal: Caturra, Castillo and Typica
Altitude: 1650 - 1900
Process: Sparkling Water Decaffination

About the producers

This lot is comprised from two different coffee producers, Elvis and Elmer.

Elvis is a second-generation coffee producer from El Diamante, Jaen. He owns 3 hectares of land, growing bourbon, caturra, and catuai at 1600–1900m above sea level. His family works alongside him, handling everything from picking to drying. Over the years, Elvis has been upping his game by experimenting with different fermentation methods and improving every step of his process. He’s even placed 7th in the 2022 Cup of Excellence competition, with top-30 finishes in other years too. Not too shabby, right?

Elmer’s farm is about five hours from Jaen, tucked away in the Santo Tomas area near Peru’s first national park, Park de Cutervo. He planted his first coffee in 2007 and now grows pacamara, bourbon, catimor, and caturra. Elmer runs the farm with his family, and his daughter Veronica is already showing interest in carrying on the family biz. After some logistical challenges due to distance, we were finally able to connect with Elmer and start buying his amazing coffee. We couldn’t be happier to work with him!

About the process

These beans have undergone a gentle and natural decaffeination process using natural carbon dioxide and water, creating 'sub-critical' conditions to selectively remove the caffeine while preserving the integrity of the beans.

As they are decaffienated using an entirely natural agent, the process is completely organic and free from any harmful chemicals.

he way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.