Organic Peruvian Amazonas Swiss Water® Process
DECAFFEINATED
Cupping Notes:
| FLAVOR | Almond, Molasses, Green Apple |
| BODY | Light |
| ACIDITY | Medium |
| PROCESS | Swiss Water® Decaffeination |
Farm Notes:
| GEOGRAPHY | Amazonas |
| ALTITUDE | 1200-1750 MASL |
| PRODUCER | UMARP, Cenfrocafe, Swiss Water® |
| VARIETY | Caturra, Bourbon, Typica, Pache, Catimor |
| HARVEST TIME | June – October |
Peru Decaf Organic Coffee Beans
When someone switches to decaf, it’s clear they’re attached to the flavor of coffee and can’t give it up entirely. Fortunately, it’s easier than ever to enjoy delicious caffeine-free coffee that still reflects beloved origin terroirs. With constantly improving decaf processing methods, you don’t have to sacrifice quality or flavor.
This fully washed Peruvian coffee from the Amazonas proves just that. Even as a decaf, it shines with familiar flavor notes of dark chocolate, brown sugar, and nuttiness. Its acidity brings out highlights of blackcurrant and citrus. Peru is one of the world’s leading producers of organic coffee, with smallholder farmers cultivating high-altitude beans using sustainable, chemical-free methods. The country’s diverse microclimates and dedication to organic certification make its coffees well-known for complex profiles—even in decaf form.
Peru is the world’s fifth-largest producer of Arabica coffee, and its popularity continues to rise. The combination of high altitudes and fertile soil creates a spectacular environment for coffee cultivation. Yet, sharing a border with the world’s largest coffee producer—Brazil—is no easy feat. While Brazil dominates in efficiency and price, Peru stands out through differentiation and variety. Every harvest offers something new and exciting.
According to the Peruvian National Coffee Board (Junta Nacional del Café), the country’s production declined by 9.65% in 2024 to approximately 3.986 million 60-kg bags. This drop was largely due to climate disruptions, widespread coffee leaf rust, and the aging of 70% of plantations across 380,000 hectares. The situation calls for urgent implementation of a national reconversion plan to boost productivity and sustainability in the coffee sector.
