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 coffee comes from the jungles of Peru, Oxapampa/Villa Rica. The plantation is situated at an altitude of 1,600 m in the Andes Mountains on the border with the Amazon region. The hand-picked coffee cherries are processed directly on the farm. The sun-dried coffee is stored in parchment for at least three months to rest. Only then is it hulled and prepared for export.

Character and Taste

The Peru Finca Rosenheim has been gently decaffeinated using a CO₂ process. This allows it to retain its light acidity and full-bodied flavour, but without the caffeine.

Particularities

Peru has been among the world’s top 20 coffee producers since 2014. The dominant variety is the Arabica bean, with which Peru ranks fifth in the global market. The best-known coffee-growing regions, on the eastern slopes of the Andes, are Chanchamayo, Amazonas, the San Martin regions and the southern highlands. San Ignacio, near the border with Ecuador, is the central hub of coffee plantations in the north. Around 75% of the coffee-growing area lies at an altitude of 1,000 to 1,800 metres above sea level.