Origin and Plantation
Caffeine is a natural substance that is present in many different plants, especially in coffee. But if you want to avoid caffeine, there is no reason to miss out on coffee as well. Decaffeinated coffee was developed for exactly those people who may not consume caffeine or who want to avoid its invigorating effect. Many chemical processes were developed to decaffeinate coffee, all of which we strictly reject. Our decaffeinated coffee follows exclusively the natural "Swiss Water Process". During this process, no chemicals are used, only pure water. This conserves the original character of the coffee with its full flavour and aroma.

Character and Taste
Anyone who believes decaffeinated coffee to be dull and tasteless will be positively surprised. This coffee impresses with its expressive aroma as well as voluptuous taste and must not fear the comparison with its non-decaffeinated role model.

Particularities
For many years, Colombian coffees were marketed by the Federación Nacional de Café FNC as the quality standard in large consumer countries such as the USA. Coffee for the masses without any real quality control was delivered to supermarkets for a bargain. Our coffee however, comes from small plantations, which are family-run and located in the southern regions of Colombia, such as Huila. When carefully producing these highly desired Arabica varieties the focus lies on quality.

Origin and Plantation
This decaffeinated Arabica comes from the state of São Paulo in Brazil. The beans are decaffeinated using a gentle CO₂ process to preserve the natural aromas. The name "Santos" refers to Brazil's historic export port for specialty coffee.

Character and Taste
Soft, mild and balanced – with notes of milk chocolate, roasted almonds and a subtle sweetness. A decaffeinated coffee with a classic Brazilian character.

Origin and Plantation
This cultivation area is located in the cradle of coffee, in Yirgacheffe in southern Ethiopia. Before they are harvested, the coffee cherries grow on various coffee farms at an altitude of around 1.500 – 2.100 m above sea level. After washing, the beans are carefully sorted, as only the best qualities find their way into this regional blend.

Character and Taste
The Yirgacheffe region is known for explosively aromatic coffees, which retain a light, elegant body despite their full citrus and floral flavours. Our Yirgacheffe is no exception. It impresses with a fine chocolate note, which wonderfully rounds off the cup.

Particularities
Ethiopia is the birthplace of coffee. In some regions, coffee is only available washed, in other regions, it is only offered unwashed. There are, however, also areas where both types are offered. The differing processing methods reflect the diversity of taste. A special focus should be put on the quality of the coffees, which may vary significantly from one sample to the next.

Origin and Plantation
This coffee is from the Jungle of Peru, Oxapampa/Villa Rica. The plantation is located at 1,600 m on the Amazon Mountains. The hand-picked coffee cherries are processed directly on the farm. The sun-dried coffee is stored in its parchment for at least three months in order to rest. Then it is peeled and prepared for its export.

Character and Taste
This excellent coffee is unique. Its gourmet taste is a real indulgence for any coffee expert’s palate. Its fine, flowery, not fruity, but slightly spicy and full-bodied cup makes each sip a real experience.

Particularities
Since 2014, Peru has been among the Top 20 coffee-producing countries of the world. Arabica beans constitute the dominant portion of Peru’s export goods, ranking Peru at the 5th place on the world market. The most famous coffee cultivation areas on the eastern slopes of the Andes are Chanchamayo, Amazon, the San Martín regions and the southern highlands. St Ignacio, located close to the border to Ecuador, forms the central area of coffee plantations in the north. Approximately 75 % of the coffee cultivation areas lie at altitudes of 1,000 to 1,800 m above sea level.