Peru Aprocoyce Washed Swiss Water Decaf ………
The chemical free decaffination process ( infograph in pics) ensures the exceptional farmers coffee , grown & picked to produce a complex beautiful coffee .Then as roasters we can roast well , showcasing the bean BUT not compromising on the end cup !
The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.
This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).
To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.
The Amazonas region in northern Peru borders Ecuador and is known for its dense cloud forests, rugged Andes mountain terrain and ancient ruins. Rodríguez de Mendoza province lies to the south east of this region, and has a huge importance based on the fertility of the soil.
APROCOYCE put it like this.
“The land is covered with native forests that generate microclimate, organic matter for soil, microorganisms, conserve moisture and fresh water. The fruit trees planted by coffee growers allow it to be enriched with its aroma of coffee within flowering. Just like the aromatic plants such as ‘Galan de la Noche’ that opens its flower at dusk and its fragrance extends to the entire farm. Volcanoes that thousands of years ago erupted lava filled the ground with minerals. The height in which the farms are allows to cultivate and rescue very fine varieties in abundant harvest, being special in flavor and aroma.”
Such microclimates present perfect opportunities to grow coffee, and the APROCOYCE offers its members the chance to increase quality via improved access to services such as technical assistance, financial support social services and the facilities to cup the crop they are growing.
Formed originally with 23 partners but now standing at just over 380, the aim was to come together to help facilitate negotiations, enter new markets, and obtain licenses or certifications for the export of coffee. Through this they have been able bring in environmental initiatives such as reforestation projects, solid waste management and soil conservation plans over the 750 hectares that their members own.
They now stand as one of the largest cooperatives in the area with not only a warehouse and administration offices, but a coffee lab too, which was created in 2021.
Growth has not come at the expense of always looking forward. When talking about their history, they say their “ancestors with emotions and charms combined with empirical knowledge were dedicated to cultivating coffee, a product that day by day was forming part of its main economy.”
“They found adaptive soils at different altitudes generating the growth of multiple varieties, our ancestors say that many years ago coffee was dried without being pulped and then piled in large wooden batanes, then a kind wife set a fire very early in the morning, chose clay pots to roast the product, while the sun came out a very pleasant smell was released from the houses. This filled the farmers with energy every morning [and] together the whole family shared the best moments of harvest while tasting their exquisite cup of coffee.”
They have been able bring in environmental initiatives such as reforestation projects, solid waste management and soil conservation plans over the 750 hectares that their members own.
Origin | Peru
Producer | Aprocoyce