Peru Decaf: Medium Roast Coffee with Caramel-Smooth Citrus Notes (Swiss Water Decaffeinated)

Discover a decaf that actually tastes like coffee. Peru Decaf starts with beans sourced from Cooperativa Agricola de Servicisios Norandino, harvested across Piura and Amazonas at elevations between 1100 and 1700 meters. Grown in clay-rich soils, these beans—Caturra, Bourpon, Catuai, Pache, and Catimor—undergo a careful gully-washed processing that emphasizes clarity and sweetness. After washing, the beans are sun-dried to develop natural sugars, delivering a well-rounded profile even before decaffeination.

Flavor profile that stays true to origin

This is a medium-roast coffee that delivers caramel-forward sweetness with a smooth mouthfeel and a bright citrus edge. Expect a clean, approachable cup with a linger that’s both comforting and uplifting—from the first whiff to the final sip. The fruit-forward acidity typical of high-altitude Peruvian coffees remains present, but softened by careful processing and the Swiss Water method.

Why the Swiss Water Decaf process matters

Peru Decaf is decaffeinated using the Swiss Water Process, a chemical-free method that preserves intrinsic flavors while removing caffeine. Because no solvents are used, you get a cup that tastes true to its origin—balanced and nuanced—without the jitters. This approach is ideal for late-afternoon coffees, after-dinner rituals, or anyone seeking a reliable decaf that doesn’t compromise on character.

Roast, grind, and brew: practical guidance for best results

• Roast level: Medium, designed to unlock sweetness and maintain clarity across brew methods.
• Grind recommendations: Medium grind for drip or pour-over; slightly finer for discoverable body in espresso-style brews.
• Brewing ideas: Try a clean pour-over to highlight caramel notes and citrus brightness, a balanced French press for a fuller mouthfeel, or a carefully pulled espresso shot for a velvety finish with persistent aroma.

Who is Peru Decaf for?

Ideal for caffeine-conscious coffee lovers who still want depth and complexity. It’s a dependable option for afternoon sessions, family gatherings, or anyone who enjoys a nuanced cup without the stimulant effect. The cooperative’s diverse bean portfolio (Caturra, Bourpon, Catuai, Pache, Catimor) contributes to a layered character that appeals to both casual drinkers and discerning palates.

Origin and sustainability in one cup

From the clay soils and high-altitude terroir of Piura and Amazonas to the sun-dried finish, Peru Decaf reflects a commitment to quality and responsible sourcing. The beans come from a dedicated agricultural cooperative, ensuring fair livelihoods for farmers and community-focused practices that support long-term sustainability while delivering a consistently exceptional decaf experience.

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