Coffee without caffeine. 

The Swiss Water Processing technique removes the caffeine from our coffee beans, using water to gently remove 99.9% of the caffeine from the green beans, whilst maintaining the flavour. The organically grown Colombian coffee naturally appears darker after the Swiss Water Processing. These high altitude Colombian beans create a full-bodied, dark, and spicy decaf that goes sensationally with milk, or enjoyed as an espresso.

Colombia: Organically grown in the steep, cool, high altitude climate of the Sierra Nevada de Santa Maria coastal mountain range, the Colombian bean has a profile of delicate, ripe red cherry, with full-bodied dark chocolate and subtle acidity, creating a long cocoa finish.