Coffee has been grown in Peru since the 18th century, but in recent years the country has gained increasing recognition for its distinctive regional profiles, organic farming practices, and strong smallholder culture.

Most Peruvian coffee is grown by small-scale farmers, many of whom are members of cooperatives focused on sustainable agriculture, fair trade, and community development. Regions such as Cajamarca, Cusco, San Martín, and Junín are especially known for producing coffees with bright acidity, a smooth body, and flavour notes that can range from citrus and florals to cocoa and caramel.

As one of the world’s leading exporters of organic coffee, Peru stands out not only for the quality of its cup profiles, but also for its commitment to environmentally and socially responsible production.

This coffee has been decaffeinated using the Swiss Water Process, a chemical-free method that removes caffeine while preserving the coffee’s natural character. The process works through diffusion. First, green coffee is soaked in water to create a solution containing the coffee’s soluble flavour compounds. This solution is then passed through a carbon filter to remove the caffeine, leaving behind what is known as Green Coffee Extract, or GCE.

When a fresh batch of coffee is decaffeinated, the beans are soaked with this GCE. Because the solution is already saturated with flavour compounds, only the caffeine migrates out of the beans, while the coffee’s delicate flavour and aroma remain protected.

The result is a clean, naturally decaffeinated coffee that retains the sweetness, balance, and regional character of its Peruvian origin.