About this coffee
ORIGIN
Peru – Aprocassi Decaf
The Aprocassi co-operative was founded in 1999 by a group of small coffee farmers in San Ignacio. Today, the co-operative has 634 members managing 1,535 hectares of agricultural land.
Due to its remote location and the small scale of the farms, producers are often dependent on intermediaries or cooperatives to get their coffee onto the market. Membership in a co-operative protects farmers against exploitation and can make a significant difference in coffee income. Currently, only about 15-25% of small-scale farmers are members of a co-operative.
Sugar beet decaffeination uses ethyl acetate (EA), a naturally occurring substance. In this case, the EA is extracted from molasses, a byproduct of the sugar production process. The process is relatively simple: coffee beans are moistened with water, after which the EA circulates through the beans. The EA binds to the caffeine in the beans, removing it while most of the flavor compounds are retained. Once the desired caffeine content is reached, the remaining EA is removed from the beans by steaming them.
We roast this coffee!
A perfect espresso recipe is dependent on many factors: the machine, mill, water, filter basket, beans, etc. In our bar in The Hague, we usually start with this recipe:
19 grams of coffee for an output of 45 grams of espresso (double shot).
We start with a run time of 25 seconds.
