Organic SWP decaf coffee from Cajamarca - Peru

Organic SWP decaf coffee from Cajamarca - Peru
Organic SWP decaf coffee from Cajamarca - Peru
Organic SWP decaf coffee from Cajamarca - Peru

Organic SWP decaf coffee from Cajamarca - Peru

Regular price £16.00
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Origin: Cajamarca

Notes: Milk chocolate and caramel with a slightly fruity aftertaste.

Description: A SWP Organic coffee produced by farmers whom are members of Cooperativa de product ores Sol Y Cafe 1500 - 2050 masl.  Variestes consist of Catimor, Typica, Caturra, Mundo Novo, Bourbon, Catuaii

About Producer: Perú was divided into 24 departments before the 2002 addition of the Callao province and a collective renaming to regions. It is the Cajamarca region, home to many great coffee producing provinces that Sol Y Café members grow their coffee, from the slopes of the Andes mountain range to the Amazon rainforest and its diverse flora and fauna. There are many protected areas around, and this means production leans towards an organic methodology with the aim of preserving as much of the biodiversity as they can.

The cooperative has just over 1000 farmers spread across 12 districts in total. Their aim is to improve the living conditions of their members through the increase in productivity, production, and profitability as well as quality and the positioning of themselves within niche markets. They support this with the provision of financial support, production of fertilisers and technical assistance. The fertilisers have taken a huge step forward with the joint cooperation of another of our suppliers from Honduras, using microorganisms to faster create organic compost the farmers need, whilst preserving the integrity of the landscape. This constant innovation means they are also carrying out their own version of a multilocational varietal trial to be able to better advise their members which plants to grow. At DRWakefield we were the first international buyer to purchase their coffee and have been firm supporters ever since.

When the coffee is picked, it is pulped and dried on the farm and then brought to Jaén, where the headquarters are located and where there are additional drying facilities. If the coffee is above 12% on arrival, it is further dried via either small raised beds, patios or with heated drying facilities. It is then graded
and tasted, and only used if quality criteria are met at the correct moisture percentage. Once dry, coffee is stored in parchment here before being sold, when it is transported to the dry mill facilities at Norandino, in neighbouring Piura.

Brewing Methods: As a decaf, this bean delivers smooth clear flavours that can be enjoyed as an Espresso, Cafetière and Aeropress.  When introducing with milk, steam to no more that 55 degrees balancing the sugars within the milk to the caramel and chocolaty notes from the bean.

250g ground* - please request on each order whether you require for cafetière, V60, Espresso or AeroPress.


Barista life

Baristas today have access to a wide variety of high quality, speciality coffee producers and can hone their craft with a great variety of brewing methods. Barista Life works closely with these producers to deliver the finest beans around and not only that, can provide essential training to you and your staff to ensure the perfect cup of coffee reaches your customer, every time. 

Join Our Journey

To date our Head Barista Aron has made over a million of coffees during his time, that’s a lot right? His dedication and skill has benefited coffee shops around the E.U., Canada, New York & his home city London.  In 2010 Aron started with a mobile espresso van which taught him just how difficult it can be to manage different bean densities in England’s inclement weather.  Determined to master the art of consistency, he spent days testing coffees from around the world, roasting different blends to formulate a recipe that would deliver a consistent base flavour within a temperature range of -5’c to 35’c.  Most coffee shops are fitted with air conditioning units which assist in maintaining that consistency, but without that luxury Aron’s understanding of the volatility of coffee grew considerably.

The business expanded in 2011 when both Aron and his wife, Clare, took on a failing coffee shop after the recession with aim to give it life.  With previous experience in hospitality and business management,  their dedication and hard graft paid off and The Espresso Lounge Tring is a successful coffee shop and cafe with several TripAdvisor awards and fantastic reviews.

They remain within this lucrative industry to date and can offer invaluable knowledge to new business start ups or those wishing to train their baristas to the highest possible standard. Barista equipment, coffee machines, sales training and business consultancy are all available through Barista Life and can set your business on the path to success.

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