Dark Decaf

This single-origin decaf from the Norandino cooperative in Piura, Peru brings all the boldness of a French roast—without the caffeine. It’s rich, smoky, and deeply sweet, with notes of brown sugar and molasses that hold up beautifully whether you’re brewing it black or doctoring it up. Processed using the Mountain Water Method, this coffee spends about 15 hours shedding caffeine—no chemical solvents involved. It’s slow and deliberate, just like the roast. Grown at elevations between 900 and 1700 meters and always 100% organic, this decaf fits squarely into our expanded definition of quality: good for your cup, good for the people who grew it, good for the planet. Tasting notes: brown sugar, molasses, and a rich, smoky finish. You won’t miss a thing—except the jitters.   Dark Roast  |  Decaf