DECAFFEINATED

PERU • RONY LAVAN

FLAVOR PROFILE

Red Apple

Honey

Almond Joy

Body: Smooth

Acidity: Balanced

Sweetness: Nutty

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BEANOLOGY

Origin: Cajamarca — Peru

Producer: Rony Lavan

Farm: Santa Isabel

Varietal: Catimor, Caturra, Bourbon & Typica

Elevation: 1650–1800 Meters

Process: Mountain Water Process

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BEANOGRAPHY

Decaffeinated coffee has spent too long being treated like an apology. This one is not an apology. It is a full coffee — complete, articulate, and entirely deserving of attention in its own right.

Rony Lavan, president of Lima Coffees, is not simply a producer but a cupper, organizer, and quality leader whose work has helped more than 400 members reach broader recognition, including national competitions and Cup of Excellence distinction. This lot from Santa Isabel in Cajamarca is Mountain Water processed, which means the caffeine is removed using water and green coffee extract rather than chemical solvents. The point is not only to remove caffeine, but to keep the coffee intact — to preserve sweetness, clarity, and the shape of the cup.

That preservation matters. Red apple brightness, honeyed softness, and an almond-chocolate finish give this coffee the kind of coherence that decaf is too often denied. It does not feel stripped down. It feels resolved. It offers the pleasure of coffee without the jitter, yes — but more importantly, it offers the dignity of being taken seriously.

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ORIGIN

Cajamarca — Peru

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PROCESSING METHOD

Mountain Water Process

In the Mountain Water Process, green coffee is first hydrated to increase permeability, then contacted with a water-based saturated extract of green-coffee solubles rather than synthetic solvents. Because that extract is near-equilibrated with many non-caffeine solubles, the principal diffusion gradient is weighted more strongly toward caffeine removal than toward wholesale extraction of other soluble constituents. Even so, decaffeination still modifies the seed’s chemical matrix, shifting the balance of compounds such as trigonelline, carbohydrates, and chlorogenic acids. During roasting, the remaining precursor pool undergoes Maillard chemistry and related thermal transformations, generating the volatile and non-volatile compounds that shape sweetness, body, aromatic continuity, and overall cup structure.

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PRODUCER SPOTLIGHT

Rony Lavan

Santa Isabel / Lima Coffees

Rony Lavan’s role extends beyond his own coffee. As a leader and expert cupper, he has helped guide hundreds of producers toward higher quality, stronger recognition, and better opportunity within specialty coffee.

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WHOLE BEAN

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“Legendary Things Arise from Fire!”™ — Phoenix Coffee Company Inc.

« De la braise naît le légendaire! »™ — Phoenix Coffee Company Inc.

SHIPPING

To preserve freshness and ensure timely delivery, in-stock coffee orders are shipped the same day or by the next business day. Most orders are added to the current week’s roast cycle and dispatched as soon as the freshly roasted beans are ready.

EXPÉDITION

Afin de préserver la fraîcheur et d’assurer une livraison rapide, les commandes de café en stock sont expédiées le jour même ou au plus tard le jour ouvrable suivant. La plupart des commandes sont ajoutées au cycle de torréfaction de la semaine en cours et expédiées dès que les grains fraîchement torréfiés sont prêts.

PICK-UP ORDERS

For pickup orders, please wait until you receive your confirmation email before heading to the pickup location.

COMMANDES À RAMASSER

Pour les commandes à ramasser, veuillez attendre de recevoir votre courriel de confirmation avant de vous rendre au point de ramassage.