Coffee Process
Browse decaffeinated specialty coffee beans from independent roasters, including current prices, origins and tasting notes. There are currently 31 matching coffees in RoastSearch.
A considered starting point
This short guide is editorial context for the 31 current matches. It helps you make a shortlist; it does not rank coffees or replace the roaster’s own listing.
The current decaf shelf is broader than a single “decaf taste”: chocolate, caramel, nut and biscuit notes sit alongside orange, red fruit and lighter floral profiles. Extraction method labels such as EA, sugarcane and Swiss Water may explain some of that range, but the cup still depends on the coffee and roast.
Pick the flavour and brew use first, then check how the coffee was decaffeinated if that matters to you. Blends can be the dependable choice for milk drinks; a single-origin decaf is a better route when you want origin character. Confirm caffeine claims and availability with the roaster.
Decaf can respond differently from the caffeinated coffee you normally use. Keep the recipe stable, then try a little more heat, a finer grind or a slightly longer yield if the brew tastes hollow; stop when sweetness arrives rather than chasing a darker extraction.
Compare decafs by brew method, flavour direction, decaffeination method and bag size. The live count includes current bean listings classified as decaf, while price-per-100g compares value without implying that a larger or cheaper bag is the better cup.
Sorted with featured coffees first.
Showing 24 of 31 coffees
A flavorful single origin decaf with smooth maple syrup, green grape, and dark chocolate notes.
A sugarcane decaf from Vale De Grama smallholders in Brazil, combining Yellow Bourbon, Catuai, and Catucai. Hazelnut, milk chocolate, and a creamy texture make it a classic sweet Brazilian cup at any hour.
A Geisha from Finca Deborah in Panama, fermented in sealed CO2-flushed tanks with cascara reintroduced through the Echo process. Bergamot, hibiscus, and a silky texture make it refined, aromatic, and highly expressive.
A multi-origin blend bringing together Brazilian, Ethiopian, and Colombian components from Elisabete Martins, Mensur Aba Hika, and Huila smallholders for a traceable, expressive cup.
A sugarcane-style Colombian decaf from La Plata, made from Caturra, Castillo and Colombia varieties. Dark chocolate, caramel and orange rind notes keep it full-flavoured and espresso-friendly.
Our latest decaf coffee is from Chiapas in Mexico and uses the Mountain Water decaffeination method at the Descamex facility in Córdoba, Veracruz. The water used in this process comes from the Pico de Orizaba, the tallest volcano in Mexico located in Veracruz. This water is used to extract caffeine from the green coffee beans under controlled conditions of flow, temperature, pressure and vacuum in combination with a green coffee concentrate and a sophisticated filtration system (much like the Swiss Water decaffeination method) in combination with special filters. Mountain Water Decaf Quetzal originates from 24 communities located across the VI Frailesca region and the Sierra Mariscal, traversed by the Sierra Madre de Chiapas, Mexico. This coffee is influenced by the favourable microclimates of the El Triunfo Biosphere Reserve, which benefits local biodiversity and the economy. The coffee farms, situated between 1,200 and 1,800 masl, are developed in polycultures that offer significant environmental, social, and economic benefits.
A Colombian natural EA decaf omni roast with mandarin, black grape, and shortbread notes.
A decaf from Mexico made with Bourbon, Typica and Penazco grown between 1,000 and 2,050 masl. Sweet, smooth and easy-drinking, it is designed to keep plenty of flavour in the cup without the caffeine.
A sugarcane decaf from Happy Capybara in Minas Gerais, Brazil. Dark chocolate, hazelnut and caramel notes keep it sweet and familiar while staying true to the coffee's original character.
A chemical-free decaf currently sourced from Peru and processed using the Mountain Water method. It is selected for a smooth, sweet cup rather than the flat profile decaf can sometimes bring.
An organic Peruvian decaf from the Negrisa family, sourced across Chanchamayo, Villa Rica, Pichanaki, and Satipo and Mountain Water processed for dark chocolate, toffee, and Brazil nut notes.
A sugarcane decaf from Popayan, Cauca, with milk chocolate, caramel, and floral notes.
A CO2 decaf from Brazil Montanari, sweet and balanced with praline cream, brown sugar, and orange.
A Colombian sugarcane-process decaf from a women producers group in Caldas. Apple, chocolate, and caramel notes keep the cup balanced, sweet, and approachable.
A Colombian EA decaf with cream, hazelnut, and cocoa powder notes, offering a smooth cup without the caffeine.
A darker-roasted blend built around a big chocolate profile and plenty of body. It is especially satisfying as espresso or cafetiere, landing rich, smooth, and straightforward.
A sugarcane decaf from Colombia that keeps the sweetness and character of El Carmen intact. Chocolate, vanilla, and red fruit notes give it a full-flavoured cup without the caffeine.
A sweet, balanced espresso blend with the weight and structure to stand up well in milk. Expect toffee, dark chocolate, and a warming spice finish.
A blend made for sweet, milk-based espresso with a pronounced fudge character. It brings a creamy, lingering finish that works especially well as a flat white or cappuccino.
A Guatemalan sugarcane decaf sourced through Coffee Bird from farms around Atitlan. Muscovado sugar, baked plum, and hazelnut notes make it sweet, complex, and comfortably full-bodied.
A 50/50 split of caffeinated and decaffeinated beans for a gentler cup with plenty of flavour. Milk chocolate, hazelnut, and caramel notes keep it smooth and easygoing.
A bold breakfast-style blend with a full body and a classic chocolate-nut profile. Hazelnut, earthy depth, and cocoa notes make it satisfying black or with milk.
We’ve teamed up with the folks at PistonHeads to create this punchy new blend. Made from Brazilian, Burundian and Colombian coffees, this has been roasted dark to deliver a full-bodied espresso. Expect rich notes of dark chocolate, roasted hazelnut and muscovado sugar, with the Burundian beans adding a subtle hint of black cherry. Designed to cut through milk, this one really comes alive in a cortado. Big flavour, smooth finish . Every bag also comes with an exclusive, limited-edition sticker; only available with this blend while stocks last.
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