This organic, Smithsonian certified, shade grown coffee grows on small farms in the Chanchamayo region of Peru. Decaffeinated using the CO2 process, this bean has full body, excellent aroma, and lively but delicate citrus tones. As the cup develops, the natural chocolate tones unfold on top of smooth apricot and vanilla tones to create an enticingly rich and satisfying dark roast. To learn more about this great coffee, check out our blog entry. We recommend roasting these beans to a dark vienna shade. Please note that these beans are not roasted.