This is most likely the best decaf you have tasted. Peace Easy is for specialty coffee lovers who want to cut back on their caffeine intake but don't want to compromise on the taste. It tastes like the real thing without the jitters.

Decaf has never tasted as good!

Filter coffee:

Cherry, molasses, marzipan, white grape. Round and sweet with fresh apple-like acidity.

Espresso:

Notes of milk chocolate, almond butter, and fresh cherries. Well-structured cup with a creamy mouthfeel.

Cappuccino:

Highlighted notes of brown sugar and almond with great cherry-like brightness.

Coffee info

Our decaf coffee comes from Chiapas, Mexico. It is a regional blend of Catimor and Marsellesa varieties from multiple farmers located in the southwest of Mexico. The Chiapas region has a contrasting landscape of coasts, valleys, mountains, and tropical forests. It is one of the most important coffee-producing regions in Mexico, accounting for 40% of the country's total production. Significantly, Chiapas shares a border with Guatemala's famous Huehuetenango region, which has a significant influence on the coffee's aromatic profile.

The climatic conditions in Chiapas make for rich and varied agriculture. Coffee and cocoa are grown here, as well as bananas, corn, mangoes, honey, and cane sugar. Mexico is a diverse coffee-growing region. It is home to many indigenous communities, such as Maya, Tseltal, Tzotzil, Ch'ol, and Tojol-ab. Farmers are proud of their heritage and their unique varieties, which date back several centuries. Most of the coffee plantations are family-run, and there is a growing number of solidarity-based cooperatives. In short, this is a region rich in culinary, cultural, and geographical diversity!

This coffee is decaffeinated with water by Descamex without any solvents.

First, the beans are placed in a steam bath to extract the soluble aromatic components and caffeine. The water is then filtered to retain only the aromas. This first batch is sold at a low price, and the water is kept to make up subsequent batches.

The green coffee beans from following batches are immersed in water baths containing the previously extracted aromatic components. By osmosis (or diffusion), 50% of the caffeine in these beans passes into the water bath, and the remaining 50% remains in the beans.

This process is repeated until the caffeine content of the beans is between 0.01 and 0.02%.