Chanchamayo Coffee, Peru

Coffee with very good body and floral tasting notes. 100% Chemical-free.

Organic and decaffeinated.

Origin: Chanchamayo, Peru
Variety: Catuai
Altitude: 1600-1900m
Decaffeination process: Mountain Water

Located in the Junín region, Chanchamayo is the premier area for harvesting coffee at altitudes between 800 and 2000 meters above sea level. Chanchamayo aims to reclaim its status as the "Coffee Capital of Peru." To achieve this, the National Specialty Coffee Convention (CONACE), the Economic Development Management of the Provincial Municipality of Chanchamayo, and the small producers from the province's six districts have united their efforts. Together, they have launched the first business roundtable and auction to showcase and revalue the quality of Chanchamayo coffee.

In Chanchamayo, within the Junín department, coffee cultivation takes place on the eastern slope of the Andes Mountains. This area, known as the High Jungle or Rain Forest, is rich in microclimates. Coffee was introduced to Peru by French immigrants in the early 18th century and brought to Chanchamayo by Andean settlers in the late 19th century. However, it wasn't until the 1930s that the Chanchamayo valley became established as a coffee-growing region with the necessary conditions to process large quantities of homogenous quality beans.

The Mountain Water® process is used to decaffeinate the coffee while preserving all the aroma and nuances of the original bean. Unlike other decaffeination methods that use chemical solvents, which alter the flavor and disrupt sustainability, Mountain Water is certified organic and uses only water, temperature, and time to gently remove caffeine. The result is an extraordinary coffee without any chemical residue or aftertaste.