Square Mile Roastery presents a new decaf espresso from Cajamarca, featuring a sweet, creamy flavor profile. In the cup, the depth of milk chocolatemeets the fruity notes of a ripe pear, with the gently brightening sweetness of caramel candies. It’s a pleasant decaf cup for any time of day—distinctive, well-rounded, and delightfully velvety. It’s exactly what to reach for when you want to indulge in a coffee ritual without the caffeine kick.
The beans come from the Tabaconas region in northern Peru, near the border with Ecuador. This part of the San Ignacio province in Cajamarca is known for its steep terrain, cloud forests, and long coffee tradition. Altitudes here range from 1,100 to over 2,400 meters, and the diverse microclimates create ideal conditions for growing high-quality Arabica. This lot was created in collaboration with Origin Coffee Lab as a blend from 25 small producers in the region and follows in the footsteps of El Pato coffee, which, thanks to its richer, sweeter character, is particularly well-suited for espresso.
The coffee is processed using the washed method, in which the coffee cherries are de-pulped after harvesting, and the beans are then fermented, washed, and dried to bring out a clean and distinct profile. The blend features Catuaí, Pache, and Catimor varieties. After decaffeination, the originally dark chocolate notes shift to a creamier, caramel-like character, while the fuller texture remains beautifully preserved in the cup. The result is a decaf espresso that doesn’t feel like a compromise, but rather a full-fledged coffee for every day.