Organic Heavenly Project Decaf - High Altitude Blend

This coffee is sourced from a network of certified smallholder farmers in the northern highlands of Peru, particularly in regions such as Cajamarca and Amazonas. In these remote Andean mountain landscapes—where elevations range from approximately 1,200 to 1,900 meters above sea level—coffee is cultivated under dense, diverse shade canopies that meet the strict ecological standards of SMBC Bird Friendly® certification.

Generations of farming families manage small plots, typically between 1 and 3 hectares, growing traditional Arabica varieties under native forest trees. These agroforestry systems preserve migratory bird habitats, protect biodiversity, and support soil conservation. The region’s Clay-Mineral Rich Volcanic Andean Soil , combined with high elevation and consistent rainfall, contributes to balanced acidity, sweetness, and structural clarity in the cup.

Coffee cherries are selectively hand-harvested during the main harvest season, generally from May through September. The beans are fully washed—pulped, fermented, washed clean, and sun-dried on patios or raised beds—before milling and grading for export. After export, the coffee is decaffeinated using the Mountain Water Process, a chemical-free method that removes caffeine while preserving flavor integrity.

These lots are selected for their clean cup profile, traceability, and strict adherence to Organic and Bird Friendly® ecological standards. While not tied to a single estate, this offering represents the collective effort of cooperative farmers who rely on structured certification programs and exporter partnerships for processing, quality control, and international market access—reflecting the environmental stewardship and resilience that define specialty coffee production in northern Peru.

This coffee is sourced from various smallholder farmers cultivating high-altitude coffees across selected growing origins associated with Royal Coffee’s Komodo Organic program. Rather than representing a single estate or cooperative, the lot brings together coffees chosen for their cup quality, physical preparation, and ability to retain desirable flavor characteristics after decaffeination. The coffees are grown at elevations ranging from approximately 1,200 to 2,200 meters above sea level, across landscapes characterized by Vertisol, clay-mineral-rich, and volcanic loam soils.

The contributing farmers use several traditional coffee-processing methods, including natural, fully washed, and wet-hulled processing. Harvest periods vary by growing origin, generally occurring between December and March or June and October. After processing and drying, selected lots are evaluated and combined based on quality and their potential to perform well through the decaffeination process.

Once selected, the green coffee undergoes the Swiss Water Process, which removes caffeine using water, temperature, time, and Green Coffee Extract rather than conventional chemical-solvent decaffeination. The resulting coffee represents the collective work of smallholder producers rather than a single farm, combining high-altitude cultivation, clay-mineral-rich and volcanic soils, organic production, and diverse traditional processing methods to produce a full-bodied decaffeinated coffee with notes of grapefruit, brown sugar, peat, and dark chocolate.