Café Descafeinado San Martín PERÚ

The San Martín region in northeastern Peru stands out as one of the coffee-growing areas with the greatest potential for specialty coffee production. Its coffee farms are primarily located between 1,100 and 1,800 meters above sea level, in a tropical climate with average temperatures between 17 and 22 °C and rainfall well distributed throughout the year, which favors the slow, even ripening of the cherries. Soils rich in organic matter, with good moisture retention and natural drainage, allow dense, high-quality beans to develop. In general, most coffee plants are grown under partial shade, combining traditional practices with technical management to optimize soil fertility and crop health. This lot comes from a small group of producers affiliated with a local cooperative, an arrangement that gives them access to technical assistance, ongoing training, and better conditions for processing and marketing their coffee. Working together helps standardize farming practices, improve traceability, and promote greater consistency in lot quality and volume. It also strengthens producers’ economic sustainability and encourages long-term investment in infrastructure and crop management. Water decaffeination The water decaffeination process begins with a steam treatment that loosens the bean’s silver skin, which is then removed with an air stream. Next, the green beans undergo water extraction, which dissolves the soluble compounds in the coffee, including caffeine. The caffeine is removed from this solution using activated carbon, which selectively captures it. The decaffeinated solution (which retains the other soluble compounds responsible for flavor) is then reintroduced into the beans, which have undergone intermediate drying. Finally, the beans are dried again until they return to their original moisture content.