From source to sip
The story behind your next cup.
Brazil grows roughly a third of the world's coffee, and its sun-dried naturals built the flavor most of us picture when we think "coffee." This decaf keeps every bit of that comfort and quietly leaves the caffeine behind.
Brazil sits at the center of the coffee world, producing close to 30 percent of global supply, the majority of it Arabica. The lots behind this decaf come from the country's classic growing belt across Minas Gerais and São Paulo, where farms spread across wide, gently rolling terrain and a steady, even climate lets cherry ripen on a predictable rhythm.
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The Coffee Story
The SourceBrazil's Sun-Dried Backbone
Brazil sits at the center of the coffee world, producing close to 30 percent of global supply, the majority of it Arabica. The lots behind this decaf come from the country's classic growing belt across Minas Gerais and São Paulo, where farms spread across wide, gently rolling terrain and a steady, even climate lets cherry ripen on a predictable rhythm.
Most Brazilian coffee grows at moderate altitudes , generally between 900 and 1,250 meters. That is lower than the steep East African highlands, and it shows in the cup: less wild acidity, more weight, sweetness, and chocolate. It is the profile that makes Brazil the dependable base of espresso blends across the globe.
The CraftNatural Drying, Then a Clean Decaf
This coffee is natural processed, the oldest method in the trade and the standard across Brazil. Whole cherries dry in the sun with the fruit still on the bean, so sugars migrate inward as the cherry slowly dehydrates. The result is the deep body and bittersweet cocoa character that natural processing is known for.
The caffeine comes out through the Mountain Water Process, a solvent-free method run in Veracruz, Mexico using pure water from the slopes of Pico de Orizaba. The green beans soak so caffeine migrates into the water, which is then filtered through activated charcoal to strip the caffeine while leaving flavor compounds intact. No chemical solvents touch the coffee. We finish it at a City+ roast tuned for espresso and drip, deep enough for richness without scorching the sugars.
The CupComfort Without the Caffeine
The cup leads with dark chocolate and toasted hazelnut, then settles into caramel and brown sugar sweetness. Body is full and smooth, acidity stays low, and the finish is round and clean with no bitterness telling you the caffeine is gone.
Pulled as espresso it builds a heavy, cocoa-forward shot that holds up under milk. Brewed as drip it stays mellow and easygoing, the kind of cup you can reach for after dinner without a second thought.
