Peru Wolfina Decaffeinated
Plum, Vanilla & Dark Chocolate
250g — £7.50
- SCA Score 84
- Producer Various smallholder farmers
- Altitude 1600 - 2000
- Process Washed
- Varietal Mixed
- Location Jaen, Cajamarca, Peru
This is an incredibly versatile decaf coffee. It's suitable for all methods of brewing and will display characteristic Peruvian flavour properties of stone fruits, chocolates and great sweetness.
San Francisco is a village in the district of Huabal, which is home to over 50 farming families. The altitudes range from 1600 to 2000masl and the main varieties grown are caturra and catimor. San Francisco is one of Falcon Coffees Peru's largest bases of producers and produces some of the best and most consistent coffees in the area. As is the case in most of Northern Peru, drying beds and tents are still not very common and most producers dry their coffee on tarpaulin mats on the ground. Most of the producers pick their coffee themselves and with the help of family and neighbours, before processing and drying it at their home.
Day lots of coffees from producers all over Cajamarca were purposefully blended together based on cup profile, one typical of the region. All of the day lots come from the early part of the harvest in high altitude areas, which were processed and dried on the producers’ farms. Most producers in Northern Peru have their own hand pulping machine and fermentation tank where they process the coffee, before drying it on their patio or raised beds. Once the coffees have been processed, farmers deliver them as parchment to the Falcon warehouse in Jaen, where they are graded, analysed for moisture content, roasted and cupped. This lot is a blend of lots from the middle of the harvest and is named after the local term for the basket that producers use to collect cherries which picking coffee.
THE SPARKLING WATER DECAFFEINATION PROCESS:
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.
The process is outlined below:
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.
There are several benefits to using this process for decaffeination:
The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
The 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.
The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
The by-products are 100% natural and recyclable.