Decaf Coffee Beans

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.

A Mexican EA decaf omni roast with orange brightness, milk chocolate sweetness, and a Brazil nut finish.

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 half-caff blend combining Swiss Water decaf from La Tribu Grupo Mujeres in Mexico with La Morena from Guatemala. Chocolate, toffee and plum notes make it balanced, flavourful and gentler on 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 Colombian EA decaf with cream, hazelnut, and cocoa powder notes, offering a smooth cup without the caffeine.

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.

A smooth, balanced blend built around caramel, almond, and chocolate notes. It is flexible across espresso and filter, with an easy sweetness that suits everyday brewing.

A very dark blend made for a bold, uncompromising cup. Dark chocolate, toasted nuts, and a heavy body give it a powerful profile for espresso or filter.

A darker continental-style blend with a touch of robusta for extra punch. Dark chocolate and walnut notes cut through milk while keeping the cup big and direct.

A Colombian decaf from Huila, grown by smallholder farmers around 1,700 masl and decaffeinated using the sugarcane EA process. It keeps the structure and sweetness of the region while offering a caffeine-free cup.

A medium-light washed decaf Castillo from De La Tierra and El Placer in Colombia, with raspberry brightness and fudge sweetness for filter or traditional espresso.

A washed sugarcane decaf from Narino, Colombia, with cocoa, golden syrup, and almond notes.

A mountain water decaf from producer communities in Frailesca, Chiapas, Mexico, made from Typica, Mundo Novo, Bourbon and Caturra. Creamy sweetness, Werther's Originals and red apple notes keep it comforting without the caffeine.