This Peruvian coffee has been decaffeinated using the sparkling water process, which uses no nasty chemicals. This means more of the original flavours of the coffee remain.
We get notes of almond, fresh raspberries, and dark chocolate.
Origin: San Ignacio and Jaen, Peru
Process: Sparkling water decaffeination
Varietal: Caturra, Typica and Catimor
Altitude: 1650 - 2000 masl