Organic Heavenly Project Decaf Coffee Singles

This coffee is sourced from networks of smallholder coffee growers in the northern and central highlands of Peru , particularly in regions like Piura, Cajamarca, Amazonas, and San Martín . These areas feature rugged Andean foothills with elevations typically between 1,100–1,800 m above sea level , where families have cultivated coffee for generations with a strong focus on organic and sustainable agricultural practices .

Farmers belong to local cooperatives such as Cooperativa Agrícola de Servicios Múltiples Norandino and other producer associations. These cooperatives provide essential support — including centralized wet‑milling and drying facilities, training in quality and sustainability, and assistance with organic and Fair Trade certifications — while enabling small farms to access specialty coffee markets.

Coffee here is grown in mountainous, fertile soils with high levels of clay minerals and volcanic influence , supported by subtropical to temperate climates and seasonal rainfall patterns. The washed and Swiss Water Process decaf coffees are picked ripe, washed on farm or at cooperative wet mills, then dried on patios or raised beds under careful supervision to preserve clarity of flavor before being decaffeinated through a chemical‑free water process.

These lots represent the collective efforts of small farmers who rely on cooperative systems for processing, quality control, certification, and market access — reflecting the resilience, craftsmanship, and ecological stewardship that define specialty coffee production in Peru’s highlands.

This coffee is sourced from a network of smallholder farmers in the Gayo Highlands of Aceh, Northern Sumatra, Indonesia , particularly in the districts of Central Aceh and Bener Meriah. In this mountainous region bordering the Leuser Ecosystem, generations of coffee growers cultivate their crops beneath dense tropical shade canopies, intercropped with native hardwood trees and food crops that support biodiversity and long-term soil vitality.

These farmers typically manage small family-owned plots averaging 0.5 to 2 hectares, using traditional agroforestry systems and organic cultivation methods aligned with Fair Trade standards. The coffee is grown at elevations between 1,200 and 1,600 meters above sea level in Clay-Mineral Rich Volcanic Soil , formed from ancient volcanic activity that contributes to the region’s signature depth and earthy complexity.

Coffee in this region—primarily Arabica varieties such as Typica and Catimor—is carefully hand-harvested during peak season. After picking, the cherries are processed using the traditional Indonesian Giling Basah (wet-hulled) method, which enhances body, lowers perceived acidity, and develops the classic Sumatra Mandheling profile. For Swiss Water Process decaffeination, green coffee is sent to Canada, where caffeine is removed using water, temperature, and time—without chemical solvents—preserving origin character.

These lots are selected for their cup profile, traceability, and commitment to environmentally responsible farming. While not tied to a single estate, this offering represents the collective effort of cooperative-organized producers who rely on shared wet mills, certification programs, and export partnerships for market access—reflecting the resilience, craftsmanship, and ecological stewardship that define coffee cultivation in the Gayo Highlands of Northern Sumatra.