South America · Swiss Water Process Decaf · High Altitude
Quick Facts
Roast
Medium
Region
Piura, Amazonas
Altitude
1,500 – 2,200 m
Process
Washed · Swiss Water Process Decaf
Varieties
Typica, Castillo, Bourbon, and Catimor
Tasting Notes
Medium Acidity, Smooth Body, Lemon, Herbal, Chocolate
Harvest
June – September
Grading
Specialty Grade · Organic Certified
Origin — High in the Andes, in Cajamarca, San Martín, and Puno, smallholder farmers cultivate some of South America's most underappreciated specialty coffee. At 1,500–2,200m, Peru's Andean farms benefit from cloud-forest soil, abundant rainfall, and dramatic diurnal swings that concentrate natural sugars. Our Peru Decaf uses the Swiss Water Process — 100% chemical-free — preserving full flavor integrity.
Character — Floral brightness, clean fruit, and natural sweetness. Opens with jasmine and lemon, settles into peach and honey, with berry complexity as it cools and a soft chocolate finish.
Why Peru Decaf — For drinkers who want all the complexity of great single-origin arabica without the caffeine. Grown at altitude by Andean smallholders, processed without chemicals, proof that decaf can simply be great coffee.
