• 12 oz bag of Haluan Peru Decaf whole bean coffee

Whole Bean

Peru Decaf Swiss Water Coffee

$24.99

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Grind · Whole Bean

Whole BeanStandard GrindCoarse Grind

Whole bean for home grinders, standard for drip and pour over, coarse for French press and cold brew.

  • Roasted to order. Arrives in 3–5 business days. $3.99 shipping, free on orders $50+.
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All the flavor, none of the buzz. Our decaf whole bean coffee comes from the Norandino Cooperative in Peru. It’s certified organic and decaffeinated with the chemical-free Swiss Water Process. This medium roast keeps its smooth caramel and citrus notes, so your evening cup can be just as legendary as your morning one.

The details

  • Origin: Piura and Amazonas, Peru
  • Grower: Norandino Cooperative
  • Decaf method: Swiss Water Process (chemical-free)
  • Certified organic
  • Altitude: 1,100–1,700 meters
  • Varieties: Caturra, Bourbon, Catuai, Pache and Catimor
  • Process: fully washed, sun dried, then decaffeinated
  • Roast: medium
  • Tasting notes: caramel, citrus
  • 12oz, whole bean
  • 50% of profits are donated to mental health programs for veterans
  • Also available: Peru Decaf (Standard Grind) and Peru Decaf (Coarse Grind)

Brew it as pour-over

  1. Grind 22 g of beans medium-fine, about like table salt.
  2. Rinse a paper filter with hot water and discard the water.
  3. Pour 350 g of water just off the boil in slow circles over about 3 minutes.
  4. Let it drain, swirl and sip.

, one brew at a time

Why it tastes smoother

Try it black first. Bitterness in most coffee comes from beans that are stale, low grade or roasted too dark. We fix all three.

  • Fresh roasted. Roasted in small batches and shipped fresh, not aged for months in a warehouse. Coffee loses its sweetness as it goes stale and turns flat and harsh.
  • Specialty-grade beans. Carefully sourced coffee from named regions and growers, with natural sweetness you can taste.
  • Roasted to the sweet spot. We roast each coffee medium to medium-dark, depending on the bean, which brings out chocolate and caramel instead of burnt, ashy bitterness.
  • The right grind. Ground for your brewer, so it doesn't over-extract, the most common cause of a bitter cup.
How to brew

Drip: 2 tablespoons (about 10 g) of standard grind per 6 oz of water.

Pour over: about 1:15 coffee to water, water at 195 to 205°F, 2 to 4 minutes total.

French press: coarse grind, 1:15 ratio, steep 4 minutes, press slowly.

Cold brew: coarse grind, 1:4 to 1:5 ratio for a concentrate, steep about 12 hours, strain, then dilute to taste.

Shipping and freshness

Every order is roasted in small batches and shipped fresh. Coffee and Tea Club boxes always ship free. Store coffee airtight, away from light and heat, and enjoy within a few weeks of opening.