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 whatever beans were left over and stripped of flavor along with the caffeine. Our Coffea Canephora Decaf starts with the same Fine Robusta standard as the rest of our lineup: coffee that scores 85 points or higher on a 100-point grading scale with virtually zero defects, grown with incredible care from seed to harvest.

This coffee is grown in the Nam Ban highlands of Lâm Đồng, Việt Nam. At 1,080 meters above sea level, coffee trees grow a little slower, which gives the cherries extra time to develop natural sweetness before they are picked.

To remove the caffeine, our partner producers use the sugarcane E.A. process. Ethyl acetate — a compound derived naturally from fermented sugarcane — is used to gently wash the green beans. It bonds selectively with caffeine molecules and draws them out, removing 97–99% of the caffeine while leaving the flavor compounds intact. Because the solvent comes from sugarcane rather than a chemical plant, this method is often called "natural decaf," and it's prized for preserving sweetness and body better than most decaffeination techniques. From there, we carefully roast the beans ourselves to highlight everything that survived the process — which is nearly everything.

The result defies every expectation of decaf. You still get a bright note of orange up front, the sweetness of caramel and dried fruit through the middle, and a smooth cocoa finish — with 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 milk coffee base for an afternoon cortado.

Phin filter — A thick, syrupy, naturally sweet cup you can drink at 9 p.m.