Tasting Profile: Caramel, smooth, citrus.

Peru is known for producing some of the finest high-altitude coffees in the world, and the decaffeinated version of this coffee, grown by the Cooperativa Agrícola de Servicios Norandino, is no exception. This decaf offering retains the rich, full-bodied character of Peruvian coffee while offering a smooth and balanced flavor profile. With tasting notes of caramel sweetness, a smooth mouthfeel, and bright citrus highlights, this decaf coffee delivers a delightful and satisfying cup without the caffeine.

The coffee is sourced from the northern regions of Peru, where the Norandino cooperative operates. The cooperative consists of smallholder farmers who grow coffee in the lush Andes mountains, often at elevations ranging from 1,200 to 1,800 meters. These high altitudes, coupled with the region’s fertile soil and mild climate, allow the coffee cherries to mature slowly, developing a depth of flavor that is both rich and nuanced. Even as a decaffeinated coffee, the beans maintain much of their original flavor complexity, thanks to careful processing methods that preserve the beans’ natural qualities.

What makes this decaf coffee particularly special is its smoothness and balance. The caramel notes provide a sweet, velvety foundation, while the bright citrus undertones—often likened to lemon or orange—add a refreshing zest that enlivens the cup. This combination of sweetness and light acidity creates a clean and pleasant finish, making it an ideal choice for those who prefer a lighter, more refreshing decaf coffee.

The coffee is decaffeinated using the Swiss Water Process, a chemical-free method that relies on water, temperature, and time to gently remove the caffeine while preserving the coffee’s natural flavors. This process ensures that the decaf version of this Peruvian coffee retains its smooth, rich taste without any harsh chemical aftertaste.

Peru’s coffee industry is built on the hard work of smallholder farmers, and the country’s decaf coffees are no exception. These farmers, often cultivating coffee on small plots of land, have perfected the art of growing exceptional beans that are flavorful even when decaffeinated. A fun fact about Peruvian coffee is that it is one of the world’s leading producers of organic coffee, with many farms certified organic and focused on sustainable production.

Decaf Peru coffee from the Norandino cooperative offers an excellent balance of sweetness and brightness, proving that a great cup of coffee doesn’t need caffeine to be satisfying. With its smooth caramel body and bright citrus finish, this decaf coffee provides a clean and refreshing experience, perfect for those who want to enjoy a full-flavored cup any time of day without the jitters. Each sip reflects the dedication of the Peruvian farmers who grow and process these beans with care and commitment.

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.

Roast: Medium