SO:Decaf

Cup Profile:
 
Almond, dark chocolate, red fruits, medium acidity and good body
 
Altitude - 1600 - 2000 masl
Preparation - Washed, Sparkling water decaf process
Location - 
SCAA Cup Score - 84.75
Variety - Mixed
 
This coffee is comprised of two different producers coffees, some from Elvis and some from Elmer .
 
Elvis Reinerio Tineo Rafael is a second-generation coffee producer who owns land in the El Diamante area of Jaen. Elvis himself owns 3 hectares of land, which is planted with bourbon, caturra and catuai and sits at an altitude of 1600 to 1900 masl. Elvis and his family work the land together, coordinating their picking, processing, and drying and sharing their facilities. Over the last few years Elvis has been investing in improving the quality of his coffee, improving the quality of picking and experimenting with pre-fermentations and different fermentation methods. Elvis has participated in the Cup of Excellence competition extensively, in 2018 he finished 7th place and in 2019 in the top 30 also reaching the lofty heights of 7th place in the 2022 CoE competition.
 
We visited producer Elmer Mego for the first time during the summer on his farm, which is located around 5 hours drive from our warehouse in Jaen into the Santo Tomas, Cutervo area of Cajamaca and close to Peru's first national park, Park de Cutervo. Elmer bought his farm in 2005 and planted coffee for the first time in 2007. As of 2022 the farm is thriving with a range of varietals including pacamara, bourbon, catimor and caturra. Elmer runs the farm with his family and has 4 children; 2 sons and 2 daughters. His daughter Veronica is already showing enthusiasm for running her dad's business in the years to come. Previously he had not sold to Falcon due to the long distance from our operation and the high cost of transport, but with the help of technical manager Jhoseari we were able to connect with him and buy from this location.
 
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. 
 
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.
Altitude - 1600 - 2000 masl
Preparation - Washed, Sparkling water decaf process
Location - 
SCAA Cup Score - 84.75
Variety - Mixed
 
CUP PROFILE: 
Raspberry and watermelon with notes of chocolate brownie and biscuit. Creamy body