• Peru - Swiss Decaf - Single Origin Organic Coffee — Elusive Coffee, Adelaide specialty roaster
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Elusive Coffee

Peru - Swiss Decaf - Single Origin Organic Coffee

Peru - Swiss Decaf - Single Origin Organic Coffee

Previous offering

This coffee was part of a past lineup and is no longer available. Our current single origins and blends are roasted fresh to order right here in Adelaide and shipped Australia-wide.

Shop our current coffee →
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This lot has sold out. Single-origin lots are seasonal — once a harvest is gone, it’s gone. Try Apia Decaf, our current sugar-cane decaf, or browse our current Adelaide-roasted range.

Organic Decaffeinated Coffee Beans - Swiss Water Method

Discover an exceptional decaf coffee from Peru that stands proudly among our caffeinated espresso offerings. Carefully crafted using the Swiss Water Process, this coffee is 99.9% caffeine-free while preserving its unique origin characteristics and deep flavor. The medium-light texture delivers a balanced sweetness and mild acidity, with delightful notes of berries, cocoa, and candied pineapple, finishing with a smooth chocolatey and almond aftertaste.

Peru has a long history of organic coffee production, and this decaf coffee maintains a comforting cup profile, perfect for any time of day. Sourced from cooperatives like JUMARP and Cenfrocafe, these traceable coffees offer a rich aroma of cocoa with a nutty finish. It’s an excellent choice for those who want a full-flavored coffee experience without caffeine, whether enjoyed black or with milk.

Experience the smooth, rich flavor of our Organic Swiss Water Decaf Coffee, decaffeinated naturally and freshly roasted in Adelaide. This specialty decaf is perfect for any time of day and is available for coffee drinkers across Australia. Enjoy the best in freshly roasted decaf coffee, sourced responsibly and delivered straight to your door, so you can enjoy a high-quality coffee experience without the caffeine, wherever you are in the country.

Coffee details

Tasting notes
ChocolateBerriesApplePineappleCocoa
Roast
Medium
Process
Swiss Water
Altitude
1,550 MASL

Flavour profile

AROMATICS ACIDITY SWEETNESS AFTERTASTE BODY STRENGTH
Aromatics5
Acidity5
Sweetness6
Aftertaste6
Body7
Strength5

Brewing guides

Espresso

This coffee is great for espresso and milk based: Smooth, rich, and bold—perfect for lovers of a traditional espresso shot. Or as Long Blacks: Balanced and flavorful, delivering the ideal blend of intensity and sweetness in every sip

Age Best Used : 14 days after roast

Dose : 18g

Extraction : 36-40g (2:1) in 25-35s

Filter / Pour-over

Filter / Pour-over — the 4:6 method (Tetsu Kasuya). Five pours, 45 seconds apart: the first two set sweetness & acidity, the last three set strength.

Recipe: 20 g coffee : 300 g water (1:15), coarse grind, water at 92 °C.

The “4” — sweetness & acidity: Pour 1 (0:00) → 50 g · Pour 2 (0:45) → 120 g.

The “6” — strength: Pour 3 (1:30) → 180 g · Pour 4 (2:15) → 240 g · Pour 5 (3:00) → 300 g. Let it draw down; aim to finish by ~3:30.

For this coffee: for a sweeter, rounder cup, make pour 1 smaller (40 g) and pour 2 bigger — it deepens the chocolate and body.

French Press

French Press Brewing Guide

Brewing Instructions:

  • Coffee Dose: 30g of freshly ground coffee.
  • Water: 450ml of water, heated to around 93°C (200°F).

Brewing Method:

  1. Grind the Coffee:
    Use a coarse grind similar to sea salt. This allows for a slower extraction, which results in a smoother brew.
  2. Preheat the French Press:
    Pour hot water into the French Press to warm it up, then discard the water.
  3. Add Coffee:
    Place the 30g of ground coffee into the preheated French Press.
  4. Pour the Water:
    Slowly add 450ml of water. Stir gently to ensure the grounds are evenly saturated.
  5. Steep:
    Place the lid on the French Press, but don’t plunge yet. Let the coffee steep for 4 minutes.
  6. Plunge:
    After 4 minutes, press the plunger down slowly and steadily.
  7. Serve:
    Immediately pour the brewed coffee into your cup to prevent over-extraction.
Moka Pot

Moka Pot Brewing Guide

Brewing Instructions:

  • Coffee Dose: 20g of finely ground coffee (slightly coarser than espresso grind).
  • Water: Fill the bottom chamber of the Moka Pot with water, up to the safety valve.

Brewing Method:

  1. Grind the Coffee:
    Use a fine grind, slightly coarser than espresso, for the Moka Pot to avoid over-extraction.
  2. Prepare the Moka Pot:
    Fill the bottom chamber with water, just below the safety valve. Insert the filter basket.
  3. Add Coffee:
    Fill the filter basket with 20g of ground coffee. Level the surface but do not tamp the coffee down.
  4. Assemble the Moka Pot:
    Screw the top and bottom chambers together tightly.
  5. Heat:
    Place the Moka Pot on medium heat. As the water heats up, it will create pressure, pushing the water through the coffee grounds into the top chamber.
  6. Watch for the Brew:
    When you hear a hissing sound and see coffee filling the top chamber, the brewing process is almost complete.
  7. Remove from Heat:
    Once you hear a bubbling sound, remove the Moka Pot from the heat to avoid burning the coffee.
  8. Serve:
    Pour the brewed coffee into your cup and enjoy.