A Good Decaf Blend

Coffee is incredible. But its most famous side effect — caffeine — isn’t always what we want. For decades, the challenge of decaf has been finding a way to remove caffeine without sacrificing flavor. Too often, that process relied on harsh chemicals and left coffee tasting thin or lifeless.

That’s no longer the case.

Our Decaf Blend is processed using the Swiss Water Method, a completely chemical-free approach that removes caffeine while preserving the coffee’s natural character. The process begins by soaking green coffee in clean water, allowing caffeine to dissolve out of the beans. That water is then passed through a carbon filtration system that removes only the caffeine, leaving all of the flavor compounds intact. The beans are gently dried and the process is repeated until the coffee is over 99% caffeine-free.

The result is decaf that actually tastes like coffee — sweet, balanced, and satisfying — without any shortcuts or compromises.

Farm Info

While the exact coffees used in this blend rotate with seasonality, the current foundation of our Good Decaf comes from smallholder producers in northern Peru, where coffee is grown high in the Andes under cool temperatures and steady cloud cover.

These coffees are produced by independent farmers working small plots of land, often alongside food crops. High elevations and slower cherry maturation help build natural sweetness and structure — qualities that hold up beautifully through the decaffeination process.

This is why we return to coffees like this: they offer consistency, clarity, and comfort — the backbone of a decaf you actually want to drink.

Region Info

Northern Peru has quietly become one of the country’s most respected specialty coffee regions. Coffee here is typically grown between 1,200–1,800 meters above sea level, where cooler temperatures slow development and allow sugars to fully mature.

Farms in the region are largely family-run, with an emphasis on careful harvesting and cooperative support. The combination of elevation, climate, and hands-on farming produces coffees known for soft acidity, chocolate sweetness, and a rounded body — an ideal profile for decaf.

This focus on quality and sustainability aligns perfectly with our Good Decaf philosophy: coffees chosen not because they’re “good for decaf,” but because they’re simply good coffees to begin with.