San Martin Dulce: Swiss Water Decaf, Peru

Description

A smooth Peruvian decaf with chocolate, cocoa and gentle citrus notes. Grown by smallholder farms in San Martin, it has a rounded sweetness and a clean, balanced finish. Choose light or medium roast for the cup you enjoy, without added chemical solvents in the decaffeination process.

Decaffeination

The Swiss Water Process uses water, Green Coffee Extract and carbon filtration to remove caffeine without added chemical solvents, while retaining coffee's flavor compounds.

Source

• Region: San Martin, Peru
• Process: Washed; decaffeinated using the Swiss Water Process
• Varieties: Bourbon, Catimor, Caturra, Mundo Novo, Pache and Typica
• Elevation: Approximately 5,400 ft
• Grade / Quality Designations:  Strictly Hard Bean (SHB), Organic, Swiss Water Process

Roast and brewing guidance

Available in light and medium roasts. We suggest medium roast for automatic drip, moka pot and espresso. For light roast, try pour-over, AeroPress or French press and adjust grind and contact time to suit your brewer.

For brewed coffee other than espresso or moka pot, start with 10 g of ground coffee per 150 ml of water, or 15 g per 225 ml. Adjust one variable at a time and taste the result.

For espresso, start with 18 g of coffee for medium, or 17 g for light roasts, and target a 36-42 g beverage yield, roughly a 1:2 ratio. Aim for an extraction time of 25-35 seconds. If the result tastes sour, raise the brew temperature (if your machine supports it) or increase the yield toward 40-42 g. Tune out any bitterness by shortening the extraction time with a coarser grind.

For moka pot, fill the filter basket level to the top without tamping or compressing, and adjust the grind so it fills cleanly. For a 150 ml (3-cup) pot, that is about 15 g of coffee, roughly a 1:10 coffee-to-water ratio. Fill the water to just below the safety valve, and follow your brewer's basket and water-fill limits.

Roasted to order. Rest it your way.

We roast your coffee to order and ship it the day after roasting. That gives you the chance to experience a fresh roast as it develops, or plan ahead and rest it for the way you brew.

There isn't one peak-flavor window for every coffee. Roast level and brewing method both matter. Espresso often benefits from more rest, and lighter roasts may need longer to open up. Taste your coffee over several days to find the balance you enjoy.

Keep the bag tightly sealed in a cool, dry place, away from sunlight.