This coffee is our current Half Caf Subscription coffee - subscribe to save 10%.

A classic dark roast with a full body and low acidity. The Brazilian component provides the chocolate and nutty base notes, and the Peruvian decaf adds depth and a hint of stone fruit.

Components: DECAF PERU Las Damas | BRAZIL Vermelha Mantiqueira

Variety: Mixed | Red Catuai

Process: Washed | Natural

50% DECAF PERU Las Damas

COOPAFSI is a well-established cooperative bringing together over 400 smallholder Arabica producers across the San Ignacio region of northern Peru. In 2012, a group of women farmers within the cooperative formed "Las Damas" - strengthening their collective voice and creating a more visible role for women producers within the wider organisation.

Grown at elevations between 1100–2000 metres in Cajamarca, the coffee is organically farmed, selectively hand-picked and processed using a traditional washed method - producing the clean cup profile this region is known for.

The coffee underwent washed processing at origin before being shipped to Swiss Water Decaf in Vancouver, Canada, where it is decaffeinated using a 100% chemical-free water process. The resultant coffee is 99.9% caffeine free - a reduction in caffeine of approximately 90%.

50% BRAZIL Vermelha Mantiqueira

Grown in the Mantiqueira de Minas region, this coffee benefits from the renowned terroir of the Serra da Mantiqueira mountains. This was the first coffee growing region in Brazil to be given geographical indication. This approach is akin to 'terroir' in the wine industry, and is redefining how people see specialty coffee from Brazil.

The contributing farms, Fazenda Serra das Tres Barras and Fazenda Cambara, focus on hand-picking cherries at peak ripeness before being patio dried, creating a sweet and balanced cup. Uniquely for Brazil, hand picking of coffee cherries is common in this region due to the more mountainous terrain.

The Art of the Blend

These coffees are roasted individually and then combined after roasting. This allows each coffee to be roasted to it's ideal profile, so it can play its part perfectly in the final blend.