COLOMBIA | DECAF

Yes, it's 100% natural. We use the Sugar Cane method, which originated in Colombia. The process uses ethyl acetate derived from fermented sugarcane — a natural compound — to dissolve the caffeine without altering the bean's aromas or flavours. No artificial chemical solvents are used. It's one of the decaf methods that is kindest to the coffee's flavour.

The Sugar Cane process removes more than 97% of the original caffeine. In practical terms, a cup contains only a minimal amount — comparable to a cup of mild tea. It's suitable for anyone sensitive to caffeine or anyone who wants to enjoy coffee in the evening.

Very close. The Sugar Cane method is precisely the one that best preserves the bean's original flavour. The result is a sweet, delicate coffee with nutty notes — practically indistinguishable from regular coffee for most people.

Espresso: Sweet and creamy, with nutty notes. Perfect on its own or as a cortado.
Moka pot: Brings out the body and natural sweetness of the coffee.
Filter / V60: A clean extraction with softer, more balanced notes.
French press: A dense, silky cup, ideal for slow sipping.

Available as whole bean or ground — for espresso, moka pot, filter and French press. Choose your option when adding it to your basket.

Conventional decaf usually relies on chemical methods and starts with low-quality beans. Specialty decaf starts with a great single-origin coffee and uses natural methods that preserve its aromas. The result is completely different in flavour and quality.

In a cool, dry place away from direct sunlight. Not in the fridge. Reseal the bag tightly after each use.

Best enjoyed within 9 months of the roast date shown on the bag.