Discovering the Depths of Decaf: The Single Origins of Dekáf

The Mogiana region spans the border between São Paulo and Minas Gerais, two of Brazil’s most renowned coffee-growing areas. With rolling hills, mineral-rich soil, and a warm, stable climate, Mogiana has been producing coffee for well over a century.

What sets Mogiana apart is its highly structured coffee production system:

• over 3,500 smallholder farmers working together
• 202,000 hectares of farmland
• pulped natural (honey) and natural processing methods

These farmers have perfected techniques to ensure consistency in every harvest that enhance the coffee’s inherent sweetness.

While Brazil is the world’s largest coffee producer, Arabela stands out due to its exceptional balance and naturally sweet profile. And unlike high-acidity coffees from other regions, Brazilian beans tend to be smooth, low in acidity, and rich in body, making them an excellent choice for those who love a mellow, approachable cup.

A warm, inviting cup featuring the comforting spice of cinnamon, the natural sweetness of dried fig, and the rich, toasty essence of graham cracker. Its smooth and balanced character makes it a versatile choice, perfect for any brewing method.

Colombia is famous for its high-altitude coffee farms. The Huila region, located in the southwest of the country, is one of the most prized coffee-growing areas. The coffee here is grown above 2,000 meters, benefiting from cool mountain temperatures and volcanic soil rich in minerals, which contribute to its bright acidity and complex flavors.

Curious about the exceptionality of Huila's coffee? Well, it's all in their smallholder-driven production model. Take a look:

• the majority of Huila’s farms are family-run and go back generations
• traditional hand-picking techniques to select only the ripest cherries
• eco-friendly practices such as intercropping with plantain and avocado trees to maintain biodiversity

The name Papayo is a nod to the rare Papayo varietal, known for its dense sweetness and vibrant fruit-forward flavors. This particular lot showcases the best of Colombian craftsmanship, with a bright yet balanced profile that makes it a standout among specialty coffees.

This bright and complex coffee offers layers of baking spices, the fruity warmth of cherry cobbler, and the juiciness of red grape. A cup that captures the essence of Colombian coffee craftsmanship, perfect for those who appreciate bold yet refined flavors.

Costa Rica has long been a powerhouse in specialty coffee, and the Chirripó region is one of its rising stars. Located between Cerro de la Muerte and Cerro Chirripó - two of Costa Rica’s highest peaks - this region has fertile volcanic soil and high-altitude farms (1,500–2,000 meters above sea level) that produce incredibly nuanced coffees.

Las Torres comes to fruition from the dedication and hard work of a smallholder farmers:

• micro-lot production is prioritized - meaning each batch is meticulously cultivated and processed for maximum quality
• eco-friendly techniques like using coffee pulp as compost and relying on natural shade trees to protect their crops

What makes Las Torres truly special is the natural processing method, which allows the beans to dry inside the coffee cherry. This process enhances sweetness, boosts fruit-forward flavors, and adds depth to the final cup - all while maintaining Costa Rica’s signature clarity and brightness.

This medium-bodied coffee shines with natural sweetness from coffeecake, graham crackers, and ripe nectarine. Expect a refined balance of fruity and sweet baked notes, accentuated by the clean, smooth finish that makes Costa Rican coffee so beloved.

Ethiopia is the birthplace of coffee, and the Sidamo region is home to some of the finest high-elevation coffee farms in the world. Sidamo Bombe is cultivated at elevations ranging from 1,900 to 2,200 meters above sea level, where the combination of cool temperatures, volcanic soil, and abundant rainfall creates the ideal conditions for slow, complex flavor development.

Tradition is the backbone of Ethiopian coffee culture - Sidamo Bombe is no exception:

• sourced from smallholder farmers in the Bombe village 
• heirloom coffee varietals that have been grown and passed down in Ethiopia for centuries

These unique varieties contribute to the delicate floral and fruit-forward notes that Ethiopian coffee is known for. Sidamo Bombe is processed using the washed (fully washed) method, where the beans are carefully fermented and washed to highlight their natural clarity and brightness. This meticulous process enhances the coffee’s vibrant acidity, crisp sweetness, and complex layers of flavor, making it one of Ethiopia’s most sought-after coffees.

A lively, multi-layered profile with crisp apple tart, floral bergamot, and a juicy burst of fresh watermelon. The washed processing method enhances its clarity and brightness, making it an excellent choice for pour-over or AeroPress brewing.

Nestled in the Santa Rosa region of Guatemala, Finca Santa Isabel has been in the hands of the Keller family for over 100 years. The farm is renowned for its commitment to biodynamic and organic farming, ensuring that coffee cultivation works in harmony with nature. Positioned at 1,200 to 1,400 meters above sea level, the farm benefits from Guatemala’s rich volcanic soil and a temperate climate, both of which contribute to the complexity of its coffee.

What sets Finca Santa Isabel apart is its sustainable approach to farming: 

• boasting a zero-herbicide policy, the farm allows sheep to graze the coffee fields to naturally manage weeds instead
• an advanced water recycling system means minimal waste and maximum sustainability efforts

The result is a coffee that not only tastes exceptional but also reflects a deep commitment to environmental stewardship.

This beautifully balanced coffee delivers a creamy, velvety body with lively acidity. Indulge in the rich sweetness of caramel bonbon, the bright citrus zest of clementine, and a crisp green apple finish. It’s a harmonious cup that embodies the care and tradition behind its cultivation.

The Chiapas region, located in southern Mexico near the border of Guatemala, is one of the country’s most significant coffee-producing areas. Home to lush forests, high-altitude farms, and a rich Mayan heritage, the region is known for producing some of Mexico’s finest coffee.

The name Ki-Saya is derived from the Mayan words “Ki” (tasty) and “Saayab” (nature). The coffee is a tribute to the indigenous communities:

• the Tzotzil and Tzeltal peoples who have cultivated coffee in the region for generations
• nearly 44% of the farmers in this region belong to indigenous groups
• coffee production is an integral part of both the local economy and cultural identity

The farmers behind Ki-Saya have worked with Covoya for over 15 years, focusing on sustainable growing methods and direct-trade relationships to ensure fair compensation and long-term agricultural viability. The result is a coffee that not only delivers on taste but also supports the people and traditions that make it possible.

Bright and juicy, this coffee boasts an intricate flavor profile with notes of cherry tart, tangy tamarind, and luscious white peach. It’s a vibrant, fruit-forward brew that captures the essence of Chiapas’ breathtaking landscapes.

Papua New Guinea is home to some of the most unique coffee-growing environments in the world. The Goroka region, located in the Eastern Highlands, features rugged mountains, volcanic soil rich in nutrients, and a high-elevation climate that allows coffee cherries to develop more slowly, resulting in enhanced sweetness and complexity.

Coffee farming in Papua New Guinea is deeply intertwined with smallholder communities:

• traditional farming methods are still widely practiced
• often referred to as “coffee gardens” - the coffee is grown on small family farms 
• each lot is carefully handpicked and processed by individual farmers

Despite logistical challenges, the dedication of these farmers to quality and sustainability has put Papua New Guinea on the map for specialty coffee. The unique geography and meticulous post-harvest processing result in a bold, fruit-forward cup with a distinctive character.

A smooth, full-bodied cup with a delightful interplay of sweet and tart notes. Indulge in the deep richness of brownie fudge, the natural sweetness of black grape, and a hint of raspberry jam. Its bright acidity and clean finish make it a standout choice for those who love complexity in their coffee.

Situated in the Andean highlands of northern Peru, the Cajamarca region is known for its exceptionally high-altitude coffee farms, with many plantations sitting at 1,800 meters or higher.

The Alpes Andinos cooperative, where Valle La Naranja is grown, consists of smallholder farmers who prioritize sustainability and quality:

• a defining features of Valle La Naranja is its double fermentation process - fermenting the coffee cherries twice before drying them
• ability to enhance the coffee’s complexity, bringing out deeper, more refined flavors
• mineral-rich soil and cool mountain climate allow the beans to develop a unique depth of flavor

Peru has been gaining recognition in the specialty coffee industry, and Cajamarca’s Valle La Naranja exemplifies why. The combination of careful processing, high elevation, and skilled farming makes this coffee a true standout.

A rich and inviting cup with layers of dark chocolate, sweet marzipan, and a toasty biscotti finish. The velvety texture and balanced profile make this an indulgently smooth coffee.

The Lake Toba region in Sumatra, Indonesia, is home to one of the most distinctive coffees in the world: Mandheling.

Named after the Mandailing people, an ethnic group native to the region, this coffee is produced using a traditional and unique method called “Giling Basah” or wet-hulling:

• developed in Indonesia to adapt to the humid climate
• involves removing the coffee’s parchment layer before it is fully dried
• results in a rich, full-bodied cup with low acidity and deep, earthy flavors.

Lake Toba itself is a geological wonder. It's one of the world’s largest volcanic crater lakes, formed by a massive eruption over 70,000 years ago. The region’s fertile volcanic soil and high humidity create ideal conditions for coffee cultivation, yielding beans with an intensely bold and complex flavor profile, like Mandehling,

Deep, earthy undertones of cedar wood mingle with bright hints of dried cranberry and the zesty sweetness of lemon bar. With a smooth, creamy texture and low acidity, this coffee offers a lingering, satisfying finish. It's ideal for those who enjoy rich, complex flavors.

Decaf drinker or not, at Dekáf, we’re committed to bringing you the finest coffee experiences. We source sustainable coffee from some of the most renowned coffee-growing regions in the world. Each origin has a story, a tradition, and a unique flavor profile - all reflecting the care of its farmers who put their all into their craft. Just like us.

So, for the love of pure coffee...
Explore our single origin offerings and discover your next favorite coffee.