We love the flavour of coffee as much as we need a good night's sleep. Having a delicious decaf on the menu means a couple of extra coffees during the day or a late afternoon cup, won’t be at the sacrifice of some quality sleep.

This new edition of Anytime is a superb blend of classic varieties from northern Peru. This coffee was selected by Wakefield and then sent directly to Swiss Water Decaf, a company based in Vancouver, Canada, to be decaffeinated.

When we’re looking for a decaffeinated coffee, we prioritize a cup profile with as little aromatic degradation as possible due to the process, and a flavor profile centered around notes of caramel, chocolate, sweet fruit, and balance.

I visited the Swiss Water plant in Vancouver myself a few years ago. It was an incredible facility, where great attention was paid to detail to ensure the quality of the final product. They were truly committed to making sure the decaf tasted as good as the green coffee they were working with.

This batch embodied all of these qualities. It offers excellent balance with a light roast, meaning you can brew a delicate, well-balanced espresso as well as a clean, structured pour-over. Furthermore, during the roasting process, decaffeinated coffees darken very quickly and also release their oils very fast—something we really don’t like, as the oil on the surface gives the cup a harsh and bitter taste.

The Peruvian producers did a fantastic job producing this coffee, as did the Swiss Water team in Canada in removing the caffeine.

Cheers and hope you enjoy !

Paul

Pays : Perou

Région : Amazonas

Coopérative de producteurs : APROCOYCE

Producteurs : 380 membres de la coopérative

Altitudes : 1,400-1,900m

Traitement post récolte : Seché en parche propre

Processus de décaféination : Swiss Water Decaf

Variétés : Bourbon, typica, caturra red & yellow

Teneur en humidité du café vert au moment de l'achat : 8,4%

Certifications : Fairtrade

APROCOYCE
The Amazonas region in northern Peru borders Ecuador and is known for its dense cloud forests, rugged Andes mountain terrain and ancient ruins. Rodríguez de Mendoza province lies to the south east of this region, and has a huge importance based on the fertility of the soil.

APROCOYCE put it like this.
“The land is covered with native forests that generate microclimate, organic matter for soil, microorganisms, conserve moisture and fresh water. The fruit trees planted by coffee growers allow it to be enriched with its aroma of coffee within flowering. Just like the aromatic plants such as ‘Galan de la Noche’ that opens its flower at dusk and its fragrance extends to the entire farm. Volcanoes that thousands of years ago erupted lava filled the ground with minerals. The height in which the farms are allows to cultivate and rescue very fine varieties in abundant harvest, being special in flavor and aroma.”

Such microclimates present perfect opportunities to grow coffee, and the APROCOYCE offers its members the chance to increase quality via improved access to services such as technical assistance, financial support social services and the facilities to cup the crop they are growing.

Formed originally with 23 partners but now standing at just over 380, the aim was to come together to help facilitate negotiations, enter new markets, and obtain licenses or certifications for the export of coffee. Through this they have been able bring in environmental initiatives such as reforestation projects, solid waste management and soil conservation plans over the 750 hectares that their members own.

They now stand as one of the largest cooperatives in the area with not only a warehouse and administration offices, but a coffee lab too, which was created in 2021.

Growth has not come at the expense of always looking forward. When talking about their history, they say their “ancestors with emotions and charms combined with empirical knowledge were dedicated to cultivating coffee, a product that day by day was forming part of its main economy.”

“They found adaptive soils at different altitudes generating the growth of multiple varieties, our ancestors say that many years ago coffee was dried without being pulped and then piled in large wooden batanes, then a kind wife set a fire very early in the morning, chose clay pots to roast the product, while the sun came out a very pleasant smell was released from the houses. This filled the farmers with energy every morning [and] together the whole family shared the best moments of harvest while tasting their exquisite cup of coffee.”

They have been able bring in environmental initiatives such as reforestation projects, solid waste management and soil conservation plans over the 750 hectares that their members own.

Espresso
Beverage ratio 1:3
18g ground coffee
54g espresso weight (2 x 27g)
15-25 seconds selon votre goût

Filter coffee
Brew ratio 1:16
15g ground coffee
240g water (between 92-99°c depending on brewing device)