Peru Decaf

Peru Decaf

In the cloud forests of Amazonas, where the regular Peru coffee begins its journey, these same beans undergo a second transformation—one that removes caffeine while preserving the essence of origin. This is Peru Decaf, processed through the Swiss Water method, an alchemical feat that uses only water, temperature, and time to extract what some need removed while leaving flavor intact.

The Swiss Water Process is purification perfected. Beans are soaked in water saturated with coffee's soluble compounds—everything except caffeine. Like calls to like: caffeine migrates out while flavor compounds remain, drawn by osmotic pressure and careful control. What emerges still speaks of Amazonas highlands between 1,600 and 1,800 meters, still carries notes of lemon brightness, herbal complexity, and chocolate depth, still offers the medium body and balanced character of the source.

This is transformation that honors rather than diminishes—the water element working twice, first in washing the coffee at origin, then in decaffeination. Whether seeking evening ritual without stimulation or simply wanting choice over chemistry, Peru Decaf offers coffee's contemplative qualities freed from caffeine's urgency.

Tasting Notes: Lemon, Herbal, Chocolate
Origin: Amazonas, Peru
Altitude: 1,600-1,800 M
Process: Washed, then Swiss Water Process Decaffeination
Varietals: Typica, Castillo, Bourbon, Catimor
Roast Level: Medium