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 smallholder farming communities in the volcanic highlands of Flores Island in East Nusa Tenggara, Indonesia, particularly around the Bajawa, Ngada, and Manggarai regions. Coffee cultivation in Flores is dominated by multi-generational family farms, where producers typically manage small plots situated along steep mountain terrain between 1,200 and 2,200 meters above sea level. The region’s fertile clay-mineral rich volcanic loam soils, formed by centuries of volcanic activity, provide exceptional nutrient density and water retention that contribute to the coffee’s heavy body, earthy sweetness, and layered spice characteristics.

Farmers in Flores traditionally grow coffee beneath shade trees alongside vegetables, spices, and fruit crops using low-input agroforestry methods that support biodiversity and soil preservation. Harvesting is done entirely by hand, with ripe cherries selectively picked throughout the season before being processed using a combination of natural, washed, and traditional Indonesian wet-hulled methods. These processing styles help create the deep, syrupy texture and rustic complexity commonly associated with coffees from Eastern Indonesia.

The coffee is collected through local cooperative networks and regional processors that assist small producers with milling, quality control, export preparation, and certification support. Select lots are curated based on cup quality and consistency before undergoing the Swiss Water® decaffeination process, which removes caffeine while preserving the coffee’s original flavor profile. Rather than representing a single estate, this coffee reflects the collective craftsmanship of Flores’ smallholder coffee communities and the distinctive volcanic terroir of the Indonesian archipelago.