Mazanilla, Decaf - Peru

This coffee comes from the mountains of the Junín region in Peru, specifically from the Chanchamayo Valley, where the terroir is renowned for its richness and diversity. Grown between 1,200 and 1,800 masl, this coffee benefits from ideal climatic conditions for the development of Arabica varieties, including Typica, Bourbon and Caturra.

The cherries are hand-picked, and the decaffeination process used is Swiss Water, a natural method that removes caffeine while preserving the subtle aromas of the coffee. This coffee is grown by small local producers, many of whom practice organic farming, using eco-friendly methods like natural shade and organic compost. This microclimate production creates an exceptional coffee, with a sweet, fruity and floral cup, ideal for lovers of decaffeinated coffee without compromising on quality.

Expect a sweet cup, with very low acidity and subtle aromas of caramel and citrus. The body is round and balanced, providing a pleasant and light experience, without the intensity of caffeine.