Peruvian coffee is naturally gentle in acidity and centered on chocolate and nuts, and that outline survives decaffeination: cocoa and caramel up front, roasted nuts and light brown-sugar sweetness mid-palate, a smooth body, and a clean finish.
Buying Tips
Process: Water and activated carbon remove about 99.9% of the caffeine with no chemical solvents; often labelled Swiss Water or Mountain Water
Organic decaf: Because no chemical solvents are used, water-processed coffee can keep its organic certification — the usual pairing for organic decaf
Freshness: Decaf stales faster — buy small bags and finish within two to three weeks
Brewing Notes
Batch brewer: Medium grind, ratio 1:16
Latte: Medium roast with milk brings out cocoa and caramel