Peruvian Swiss Water Decaf Coffee

Roast: Medium \\\ |\\\  Region: Amazonas, Peru \\\ |\\\  Altitude: 1,600\\\–1,800m
Process: Washed, then Swiss Water decaffeinated
Cup: Medium acidity, smooth body, lemon, herbal, chocolate

This is the coffee for the chapter you didn't mean to start.

It begins as our Peru single origin \\\— Grade 1, SHG, EP, from the El Palto cooperative in the Amazonian Andes. El Palto started with 35 farmers in 2003 and is now 189 members across roughly 550 hectares. Forty of those members are women, and they sit on the board of directors alongside the men.

Typica, Castillo, Bourbon and Catimor, washed and dried at 1,600 metres and up. Clean and bright in the cup: lemon and herbal notes over a chocolate base.

Then the caffeine comes out \\\— and almost nothing else does.

Decaffeinated without chemicals

Most decaf is made with chemical solvents. Ours isn't.

We use the Swiss Water\\\® Process, a water-based method that removes 97\\\–99% of the caffeine while leaving the flavour compounds intact. No solvents at any stage.

That's why this doesn't taste like decaf usually tastes. The lemon is still there. The body is still there. It holds up in a French press instead of collapsing into brown water.

Brew it: pour-over or drip, exactly as you'd brew the caffeinated version. No adjustment needed.

Pairs with: the last hour of the night, and a book you're not ready to put down.