Peru Decaf | Single Origin

Our Peru Decaf Coffee is best described as a smooth, naturally sweet, and balanced single-origin medium roast with soft caramel, lively citrus, and a clean finish.

Caramel provides the cup’s mellow foundation, creating a gentle sweetness without making the coffee taste sugary or flavored. Citrus follows with a clean bite that brightens the caramel and prevents the cup from becoming flat or heavy. The brightness remains measured, giving the coffee energy without pushing it into sharp acidity. A smooth body carries both flavors into a clean finish with little lingering bitterness.

Customers report caramel, citrus, cocoa, chocolate, toasted nuts, orange, and occasional mild fruit sweetness. Caramel is the most consistent flavor, while citrus ranges from a light orange-like lift to a more noticeable bite. Chocolate and cocoa add depth underneath the brighter flavors, and hazelnut, almond, or walnut-like tastes occasionally appear through the finish. Customers repeatedly describe the coffee as unusually smooth for decaf, with enough flavor and body to taste like a regular caffeinated coffee.

Brewing method determines whether the cup leans brighter or deeper. Pour over makes the citrus and orange-like flavors clearer while preserving the caramel sweetness and clean finish. Standard drip creates a familiar balance of caramel, citrus, and mellow coffee flavor. Espresso concentrates the caramel, cocoa, and toasted-nut characteristics but can become bitter when the water is too hot or the shot runs too long. French press adds body and emphasizes chocolate and nuts while reducing some of the citrus clarity. Cold brew produces the smoothest interpretation, with softer acidity and greater emphasis on caramel and chocolate.

Your coffee is roasted after you order, then packed and shipped within days. It does not sit in a warehouse waiting for someone to buy it. This allows its sweetness, aroma, and remaining origin character to reach you while the coffee is still at its best.

Coffee Details:

Roast Level: Medium
Coffee Type: Organic Single-Origin Decaffeinated Arabica Coffee
Bean Species: Arabica
Origin: Piura and Amazonas, Peru
Grower: Cooperativa Agrícola de Servicios Norandino
Growing Altitude: 1,100–1,700 Meters
Coffee Varieties: Caturra, Bourbon, Catuai, Pache, and Catimor
Soil Type: Clay Mineral Rich
Primary Processing Method: Washed and Sun Dried
Decaffeination Method: Swiss Water Process
Certification and Grade: Organic, Swiss Water Process
Producer Tasting Profile: Caramel, Smooth Sweetness, and Citrus
Customer-Reported Tastes: Caramel, Citrus, Orange, Cocoa, Chocolate, Toasted Nuts, and Mild Fruit Sweetness
Acidity: Medium, with a clean citrus brightness
Body: Smooth and Balanced
Ingredients: Coffee

Why It Stands Out:

The Swiss Water Process removes caffeine using water, temperature, time, and filtration rather than adding chemical solvents directly to the coffee. This allows the coffee to retain more of its natural caramel sweetness, citrus character, and recognizable coffee flavor.

The beans are grown by Cooperativa Agrícola de Servicios Norandino in Peru’s Piura and Amazonas regions at elevations between 1,100 and 1,700 meters. The coffee combines Caturra, Bourbon, Catuai, Pache, and Catimor, all cultivated varieties of Arabica coffee.

The beans are washed to create a cleaner, more clearly defined cup and then dried in the sun before decaffeination and roasting. The medium roast develops the caramel and chocolate characteristics without covering the coffee’s brighter citrus quality.

This is not a flavored coffee. The caramel, citrus, cocoa, chocolate, toasted-nut, and mild fruit characteristics occur naturally within the coffee and develop through its growing environment, processing, decaffeination, roasting, and brewing.

Customers report that the caramel is gently sweet rather than overpowering and that the citrus adds a noticeable bite without damaging the coffee’s smoothness. Several customers specifically praise its lack of harsh bitterness and its ability to taste like regular coffee rather than a weak or hollow decaf.

Best Brewing Methods:

1. Pour Over: Produces the clearest balance of caramel sweetness and citrus brightness. Paper filtration keeps the finish clean while allowing the orange-like lift, cocoa, and mild fruit characteristics to remain distinguishable.

2. Standard Drip: Creates a smooth and dependable everyday cup with balanced caramel, citrus, chocolate, and traditional coffee flavor. It offers slightly more body and slightly less flavor separation than pour over.

3. Espresso: Concentrates the caramel, cocoa, chocolate, and toasted-nut flavors into a richer cup. The citrus becomes sharper and more concentrated, so lower water temperature and a properly timed shot are important for preventing bitterness.

4. French Press: Produces a fuller-bodied cup with greater chocolate, cocoa, and nutty depth. The metal filter retains more of the coffee’s natural oils but makes the citrus less distinct.

5. Cold Brew: Creates the smoothest and lowest-acidity interpretation. It emphasizes caramel, chocolate, and mild nutty sweetness while softening the citrus character and producing a mellow finish.

Based on customer reports emphasizing smooth caramel sweetness, lively citrus, clean flavor, and minimal bitterness, Pour Over is our winning brewing method. Paper filtration preserves the clean finish customers enjoy while allowing the citrus to brighten the caramel without overwhelming it. Using moderately hot water and a medium grind also reduces the risk of overextracting the more porous decaffeinated beans. Standard drip remains our recommendation when you want the easiest everyday preparation, while cold brew is the best alternative for an especially smooth cup with softer citrus.

Pour Over Brewing Instructions:

Use Level 2 Standard Grind or grind whole beans to a medium consistency.

Use approximately 22 grams of coffee for 12 ounces of brewed coffee. Heat fresh, filtered water to approximately 190–195°F. Swiss Water–processed beans can extract more quickly than regular coffee, so excessively hot water may produce unnecessary bitterness.

Place a paper filter inside your pour-over brewer and rinse it with hot water. Add the ground coffee and gently level the bed.

Pour approximately 45 grams of water over the grounds, making sure they are evenly saturated. Allow the coffee to bloom for approximately 30–40 seconds.

Continue pouring slowly and evenly until you reach approximately 350 grams of water. Aim for a total brewing time of approximately 3–3½ minutes.

If the coffee tastes thin or sharply sour, grind slightly finer or extend the brewing time. If it tastes bitter, dry, or hollow, grind slightly coarser, use slightly cooler water, or shorten the brewing time.

Choose Your Grind:

Level 1. Espresso: Very fine. Concentrated, rich, and caramel-forward. Built for espresso machines.

Level 2. Standard: Medium grind. Smooth, balanced, and clean. Best for automatic drip machines, coffee pots, pour-over brewers, and reusable Keurig pods.

Level 3. Coarse: Large grind. Full-bodied, mellow, and lower in perceived acidity. Best for French press and cold brew.

Level 4. Whole Bean: Full beans. Best for maximum freshness, complete control, and grinding immediately before brewing.

Sizes Available:

12 OZ. (340g)
1 LB. (16 OZ.) 454g
2 LBS. (32 OZ.) 907g
5 LBS. (80 OZ.) 2,268g
12 LBS. (192 OZ.) 5,443g
12-Pack Single-Serve Coffee Pods