PERU

Organic Peru Swiss Water Decaf

October 3, 2025 0 comments

The Organic Peru Swiss Water Decaf is sourced from smallholder farms in Peru’s northern highlands, where fertile volcanic soils and sustainable practices produce exceptional Arabica. Decaffeinated using the chemical-free Swiss Water Process, this coffee preserves its natural flavor profile with smooth, rich notes of orange, milk chocolate, and brown sugar. Grown at 900 meters under organic certification, it reflects Peru’s dedication to quality, sustainability, and community-driven farming.

AT A GLANCE

ORIGIN

Peru

VARIETAL

Bourbon • Catimor • Caturra • Mundo Novo • Pache • Typica

REGION

Cajamarca and Amazonas regions

PROCESS

Decaf • Patio Drying

PRODUCER

Network of Certified Smallholder Farmers in Northern Peru

ALTITUDE

1,200 to 1,900 meters

CERTIFICATION

USDA Organic

HARVEST

May

THE STORY BEHIND THIS COFFEE

This 100% USDA Organic-certified decaffeinated coffee comes from smallholder farms in northern Peru, with the lot associated with cooperative and producer networks in the country's coffee-growing regions. Produced under organic farming practices, the coffee reflects Peru's tradition of smallholder Arabica cultivation and the cooperative structures that support responsible farming, quality improvement, and access to specialty markets.

This lot features Typica, Caturra, and Bourbon varieties and is processed through washing and patio drying before undergoing decaffeination with the Swiss Water Process, a chemical-free, water-based method designed to remove caffeine while preserving much of the coffee's original character. The resulting cup offers orange, milk chocolate, and brown sugar notes with a smooth and balanced profile.

The combination of organic smallholder production, traditional washed processing, careful drying, and Swiss Water decaffeination creates a clean and approachable cup. Lot 1251 brings together the character of northern Peru with a decaffeinated format, offering sweetness, chocolate depth, and citrus brightness while maintaining a clean finish.

Network of Certified Smallholder Farmers in Northern Peru

GROWING CONDITIONS

ELEVATION

This lot is listed at 900 MASL, providing a relatively moderate-elevation environment for Arabica cultivation within Peru's diverse coffee-growing landscape.

CLIMATE

Northern Peru's coffee-growing areas are influenced by mountainous terrain and abundant rainfall, creating favorable conditions for coffee cultivation and supporting healthy cherry development.

SOIL

The coffee is associated with regions characterized by fertile volcanic soils, which provide a favorable foundation for Arabica cultivation and support productive smallholder farming systems.

SUSTAINABILITY

The coffee is produced under organic farming practices through cooperative and producer networks connected with fair-trade and sustainable farming initiatives. These structures help support environmental care, community development, and market access for smallholder farmers.

VARIETAL – BOURBON, CATIMOR, CATURRA, MUNDO NOVO, PACHE, TYPICA

Typica, Caturra, and Bourbon are established Arabica varieties cultivated throughout Peru's coffee-growing regions. Each contributes different qualities to the cup, with their combination providing a balanced foundation for this decaffeinated lot.

Grown under organic farming practices and processed through a washed method, these varieties contribute to a clean and approachable profile. In Lot 1251, the cup expresses bright orange, smooth milk chocolate, and brown sugar sweetness , creating a balanced combination of fruit, sweetness, and chocolate character.

VARIETAL IN FOCUS

Typica

ORIGIN

The original Arabica, spread from Ethiopia to Yemen and then worldwide.

CHARACTERISTICS

"Tall plant, low yield, highly susceptible to disease.

CUP PROFILE

Clean, sweet, and well-balanced with complex acidity and subtle fruit.

ROLE IN THIS LOT

Contributes elegant clarity and refined sweetness.

Caturra

ORIGIN

A natural dwarf mutation of Bourbon found in Minas Gerais, Brazil.

CHARACTERISTICS

Compact plant, high yield, adaptable to varying altitudes.

CUP PROFILE

Bright acidity, citrus and green apple notes, light to medium body.

ROLE IN THIS LOT

Contributes brightness and a crisp, clean acidity.

Bourbon

ORIGIN

A natural mutation of Typica that developed on Réunion Island.

CHARACTERISTICS

Medium yield, broader leaves, susceptible to disease but excellent quality.

CUP PROFILE

Sweet, complex, round body with chocolate and subtle fruit notes.

ROLE IN THIS LOT

Adds sweetness and complexity to the cup.

PROCESSING OVERVIEW

1. HARVEST

Handpicked at peak ripeness 1,400 MASL the best quality cherries.

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2. SORTING

Cherries are sorted to remove underripe or damaged ones.

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3. DRYING

Naturally dried on raised beds under the sun with regular turning.

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4. MILLING

Dried cherries are hulled to remove the outer layers and reveal the green bean.

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5. EXPORT

Carefully packed and prepared for its journey to roasters worldwide.

DRYING PROCESS

The Peru Coffee Drying Process

1

PATIO DRYING

After washing, the coffee is carefully dried on patios, allowing moisture to be gradually reduced while maintaining the coffee's clean characteristics.

2

CAREFUL DRYING

The coffee is managed throughout the drying stage to encourage even moisture reduction and help protect bean quality and cup clarity.

3

OPTIMAL MOISTURE

The coffee continues drying until it reaches a suitable moisture level for stable storage and further preparation, helping preserve its orange, milk chocolate, and brown sugar profile.

This natural process highlights the inherent sweetness and body of the coffee, resulting in a cup with vibrant fruit notes, smooth mouthfeel, and lasting finish.

IN THE CUP

TASTING NOTES

Toffee

Milk Chocolate

Red Apple

BODY

Medium to Above Average

ACIDITY

Medium

SWEETNESS

Above Average

WHY WE SELECTED THIS LOT

Why We selected Lot 1251

We selected this Lot for its combination of USDA Organic certification, smallholder production, traditional washed processing, and Swiss Water decaffeination. The coffee connects Peru's cooperative farming tradition with a carefully produced decaffeinated format, offering an accessible expression of the country's Arabica production.

The combination of Typica, Caturra, and Bourbon, followed by careful patio drying and Swiss Water decaffeination, creates a smooth and balanced cup with orange, milk chocolate, and brown sugar characteristics. The profile maintains sweetness and depth while offering the clean finish expected from a well-prepared decaffeinated coffee.

For Artizan Coffee, this lot represents our interest in coffees that combine responsible production, quality, and accessibility. Its organic certification, smallholder farming foundation, and chemical-free decaffeination process make Lot 1251 a distinctive addition for customers looking for a flavorful specialty coffee without the caffeine.

SHOP COFFEES FROM THIS ARRIVAL

Organic Peru - Lungo

$9.95 USD

Organic Heavenly Project Decaf - Espresso

$10.95 USD

FAQs

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