Chloé Cà Phê — Decaf Nam Ban Fine Robusta Anaerobic Natural Coffee Beans | Lâm Đồng, Việt Nam

Technical Sheet

Decaf drinkers are usually an afterthought. Handed the leftover beans nobody wanted, stripped of flavor along with the caffeine, and told to be grateful. We think that's backwards — the person who loves coffee enough to drink it when it can't even wake them up deserves the best bag on the shelf.

So our decaf doesn't start as decaf. It starts as the exact same Fine Robusta that anchors our lineup: grown by Bui Coffee Supply in the misty highlands of Nam Ban, scoring 85 points on the CQI's 100-point Fine Robusta scale with virtually zero defects. At 1,080 meters above sea level, the cool mountain air slows the trees down, giving each cherry extra time to build the dense natural sweetness that survives everything that comes next.

Only after this coffee has earned its place does the caffeine come out. We use the sugarcane E.A. method — often called "natural decaf" — in which ethyl acetate, a compound derived from fermented sugarcane (the same one that occurs naturally in ripe fruit and even in coffee itself), gently washes the green beans. The beans are first softened with steam to open their pores, then bathed in the sugarcane solution, where the E.A. bonds selectively with caffeine molecules and draws them out — removing roughly 97% of the caffeine while leaving the sugars, oils, and flavor compounds where they belong. A final rinse and steam clears away the solvent, and the beans come to us ready to roast. Among decaffeination methods, sugarcane E.A. is prized for exactly what Robusta has to lose: sweetness and body. From there, we roast it ourselves to highlight everything that survived the process — which is nearly everything.

The result defies every expectation of decaf. A bright note of orange up front, caramel and dried fruit through the middle, a smooth cocoa finish — carried on the heavy body and depth Fine Robusta is known for. A complete cup, without the racing heart or the sleepless night.

How We Brew It

Espresso: All the chocolatey backbone of our regular Fine Robusta, none of the caffeine. An excellent base for an afternoon cortado.

Phin Filter: A thick, syrupy, naturally sweet cup you can pour at 9 p.m. — condensed milk optional, guilt not included.

The Specialty Evolution: We are proud to showcase the diversity of Vietnam. From our competition-winning Fine Robusta to a decaf that refuses to be second-class, we invite you to explore the full spectrum of our land — where tradition meets modern specialty standards.