Get to know our Swiss Water Decaf Coffee from Peru
6°00’58.3″S 78°33’33.4″W
DECAF YAMON WASHED
Get to know our Yamon Washed decaf coffee, from history to brewing guide.
Find out more about our Decaf below.
DECAF YAMON WASHED
Our Peruvian decaf coffee from THE JUMARP Cooperative utilizes natural water decaffeination, which eliminates the need for chemicals during caffeine extraction, while helping to preserve the coffee’s flavor profile. It is bold, with notes of glazed cherry, chocolate and hazelnuts. A well-balanced, slightly acidic decaf that promotes economic
TASTE NOTES
Main taste notes of our DECAF YAMON WASHED includes:
- Glazed cherry,
- Chocolate with raisins,
- Hazelnuts
ORIGIN
Distrito Yamón, Amazonas, Peru
DECAF’S HIDDEN POTENTIAL
We didn’t believe much in the potential of decaf coffee. They always seemed unpalatable to us, with notes of rancid nutella (that nutiness!), and a strange aftertaste.
However, with people in our closest family and friends who can’t consume caffeine because of health conditions, we decided to go on a decaf mission and we’ve selected The Ultimate Player One – and it comes from a single plantation.
AFTER THIS DECAF YOU CAN STILL SLEEP SAFE & SOUND
With our decaf coffee, you can drink a doppio at 11pm and still sleep safe & sound, and a latte crave at 2am won’t be a problem anymore.
Our decaf is only decaf because it has no caffeine – 95% didn’t recognize the fact that this coffee is decaf, and were surprised when we told them after blind tasting several other single origins on the table.
It’s suitable for both drip and espresso – we roasted it omniroast.
YAMON THE STORY
The Asociación de Productores Cafetaleros Juan Marco “El Palto” – in short, JUMARP – was founded by José Carranza Barboza in 2003, together with 35 other smallholder farmers. They created the association out of a desire to develop
a new model of growing and exporting coffee.
In 2012, JUMARP launched an ambitious program for quality improvement.
They collected funds from premiums, from government funding and contribution of the members themselves.
COFFEE PRODUCTION
Coffee production in the Amazonian Andes of northern Peru, where JUMARP is active, started in the 1950s. Farming practices relied heavily on the use of agro-chemicals for a long time. After many decades, this group decided to change the old ways and start sustainable coffee production in harmony with the native forest. They also realised that united they would stand stronger in the commercialisation of their coffee.
Altogether, the 188 producers grow coffee on 549 hectares in the “Selva Alta” in northern Peru. This is a specific type of ecosystem found in Peru and Mexico, with dense and humid forests. JUMARP unites farmers in the El Palto area of the Yamón district, located in the Utcubamba province of the Amazonas region in northern Peru
INCREASING PRODUCTIVITY AS A PRIORITY
One of the priorities as been increasing productivity.
To achieve this, JUMARP invests half of the premium they receive in crop renovation and conversionto organic farming methods.
The fund for education and the construction of schools receive another large chunk of the premium. The remaining part goes into the payment of the association’s permanent staff.
In our decaf coffee you will sense wonderful notes of GLAZED CHERRY, CHOCOLATE WITH RAISINS and HAZELNUTS that we fell in love with from the first sip. Very LOW ACIDITY, moderate body and SWEETNESS that is complimentary, just like a GLAZED CHERRY TO THE CHOCOLATE CAKE.
In our coffee you will sense wonderful notes of GLAZED CHERRY, CHOCOLATE WITH RAISINS and HAZELNUTS that we fell in love with from the first sip. Very LOW ACIDITY, moderate body and SWEETNESS that is complimentary, just like a GLAZED CHERRY TO THE CHOCOLATE CAKE.
OUR RITUAL
We like our KOKE Sweet like brownie.
• Method – V60
• Coffee – 18 Gr
• Water – 300 ML
• Pour guide – 100/200/300 ml
• Grind – Drip size (coarse brown sugar)
WHAT’S THE RITUAL
0. Boil some water
1. Grind your beans
2. Rinse your filter
3. Put your coffee into the filter and place above a large glass/pot
4. Pour 1/3rd of the Boiling water to cover the coffee in the filter.
5. Wait until drained and repeat step 4 until you reach 300ml of water.
Pro tips:
• Put your drip and glass on a kitchen scale and measure the water.
• Pour in slowly and a circular motion to make sure you cover all the grounds.
• Don’t stir your coffee while filtering.
ENJOY!
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