Amazonas BIO
Amazonas BIO Decaf
Dark Chocolate Brown Sugar Dried Plum & whatever you taste
Peru’s rich coffee culture is deeply rooted in cooperative structures, particularly for small farms. A prime example is Asociación de Productores y Exportadores de Café Rodríguez de Mendoza (APROEXPORT), with dedicated coffee producers located in Provincia de Rodríguez de Mendoza in the department of Amazonas. These producers follow organic farm management practices attuned to their cultural connection with the land. They typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans.
During the harvest, each producer practices selective picking with a focus on picking only fully ripened cherries, which are then processed with the farm’s micromill. At the mill, the cherries are washed and floated to remove damaged and less dense coffee. The selected cherries are then depulped, fermented, washed, gently dried, and stored until it is time to prepare the coffee for export.
APROEXPORT invests in critical infrastructure, encompassing road enhancements, the establishment of local warehouses, and the meticulous preparation of coffee for export. This coordinated effort ensures traceability and maintains quality control during the post-harvest phase. APROEXPORT goes the extra mile by providing comprehensive technical support to farmers. This encompasses guidance starting with seed selection and extends to valuable assistance in navigating the certification process.
With the C02 Decaf method, the components responsible for the aroma and taste, as well as the cell structure, remain practically intact, with the exception of the caffeine that has been dissolved out. It is chemical-free and natural and therefore completely harmless to health.
This decaf coffee has a mild body and a subtle acidity. Its unique chocolate flavor comes with a distinct sweetness of brown sugar or even molasses.
Coffee Details
| Product Name | Amazonas BIO |
|---|---|
| Roast | Omni Roast |
| Taste notes | Dark Chocolate, Brown Sugar, Dried Plum |
| Roast level | 3 / 5 |
| Origin | Peru |
| Type | 100% Arabica |
| Location | Provincia de Rodríguez de Mendoza |
| Variety | Typica, Bourbon & Catimor |
| Process | Washed / CO2 / Decaf |
| Altitude | 1.500 - 1.800 m |
| Harvest | Jun - Aug |
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