Peru Decaf

Roast: Medium

Tasting Profile: Caramel, smooth, citrus

Grower: Cooperativa Agricola de Servicisios Norandino

Variety: Caturra, Bourpon, Catuai, Pache, & Catimor

Region: Piura, Amazonas, Peru

Altitude: 1100-1700 M

Soil Type: Clay Minerals

Process: Fully washed and dried in the sun and decaffeinated using the Swiss Water Process.

Available sizes: 12oz ($22.99) | 1 LB ($34.99) | 2 LB ($49.99) | 5 LB ($89.99)

How to Brew Your Best Cup

All the caramel sweetness and citrus brightness of our Peru single origin — with 99.9% of the caffeine removed using the Swiss Water Process. No chemicals, no compromise on flavor.

• Drip Machine — 1–2 tbsp per 6 oz filtered water. Medium grind. Smooth, sweet, and perfect any time of day — evening cup without the buzz.
• Pour-Over — Medium-fine grind. 1:15 ratio (1g coffee : 15g water). Bloom for 30 seconds, then pour in slow circles. Clean and bright — the caramel and citrus notes shine beautifully.
• French Press — Coarse grind. 1 tbsp per 4 oz water. Steep 4 minutes, press slowly, pour immediately. Full-bodied and silky smooth.
• Cold Brew — Coarse grind. 1 cup coffee to 4 cups cold filtered water. Steep in fridge 12–24 hours, strain and serve over ice. A naturally sweet, caffeine-free cold brew.

Pro Tip: Swiss Water Process decaf is chemical-free — you get all the origin character without the caffeine. Brew at 200–205°F and store in an airtight container away from light and heat.