Peruvian Coffee — A South American Delightful Decaf

Decaf coffee should be delightfully good, if not exceptional in flavor, subtlety and full bodyness. After all, with the Swiss Water process that gently removes almost all the caffeine compound from a single coffee bean, you still have the dozens of robust compounds that drive the complex engine of that coffee bean’s taste after its roasted.

So, technically, subtracting caffeine from coffee should leave you with 99% of the taste profile.

 Caiim Coffee’s new Peruvian decaf coffee I would say is 100% richly nuanced coffee flavor tones from lips to tongue to palate to nose. Maybe 110%, as it is organic and especially rich and dense as the Peru soil it grows out of. And Peru was recognized as far back as 1895 as possessing exceptional coffee soil, mostly in the higher elevations and much of the coffee-growing is done in the eastern shadow of the Andes.

Now, caffeine does contribute a taste to coffee. It’s described as bitter and alkaline, and in combination with all other compounds of a coffee bean, it does generate flavors. So, with decaf, we’re removing the caffeine contribution and it could be the decaf tastes a lot better than the regular – it really depends on your personal taste, on the tongue of the beholder so to speak.

 Maybe the Peru soil kicks in extra taste power, as this coffee brings in a truckload of flavonoid tones: almond, chocolate, sweet creamy, macadamia nutty, caramel and a very modest hint of citrus.

 I’ve drunk it at 5 in the morning and 11 at night, and every time between. I’ve drunk it black and with cream and a sweetener. It’s a superior decaf. No, a superior coffee.