Cracked Bean Decaf

 
Country - Peru
Varietals - Bourbon, Catucai, Caturra, Pache & Typica 
Process - Washed
Decaf Method - Swiss Water Method
Regional Speciality grade
Flavour Notes –  Caramel, dark chocolate & Citrus. Smooth and rich 
 
Today, Peruvian coffee growers are predominantly small scale.
Farmers in Peru usually process their coffee on their own farms. Most coffee is Fully washed. Cherry is usually pulped, fermented and dried in the sun on raised beds or drying sheds. Drying greenhouses and parabolic beds are becoming more common as farmers pivot towards specialty markets. After drying, coffee will then be sold in parchment to the cooperative. Producers who are not members of a cooperative will usually sell to a middleman.
The remoteness of farms combined with their small size means that producers need either middlemen or cooperatives to help get their coffee to market. 
Cooperative membership protects farmers greatly from exploitation and can make a huge difference to income from coffee.