Café de Perú (DESCAFEINADO)

Located in the Junín region, Chanchamayo is the preferred place for harvesting coffee (between 800 and 2,000 meters above sea level) in its various varieties.
Chanchamayo seeks to reclaim its place as the «Coffee Capital of Peru.» To that end, the National Specialty Coffee Convention – CONACE, the Economic Development Office of the Provincial Municipality of Chanchamayo, and small-scale producers from the six districts of this province in the Junín region are joining forces. Together, they have launched the first business roundtable and auction with the aim of showcasing and enhancing the value of the quality of coffee from Chanchamayo.
In the province of Chanchamayo, in the department of Junín, these beans are grown on the eastern slope of the Andes Mountains. The area is known as Selva Alta or Rain Forest, with diverse microclimates.
Coffee arrived in Peru with French immigrants in the early 18th century, and was brought to Chanchamayo by settlers of Andean origin in the late 19th century.
However, it was not until the 1930s that the Chanchamayo Valley became established as a coffee-growing region with the conditions needed to process larger quantities of beans of consistent quality.

The Mountain Water® process is used to remove caffeine from coffee while preserving all the aroma and nuances of the original bean. Other decaffeination methods use chemical solvents that alter the flavor and disrupt the chain of sustainability.

Mountain Water is certified organic and uses only water, temperature, and time to gently remove caffeine. The result is an extraordinary coffee with no chemical residue or aftertaste.