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Seasonal Decaf Subscription

Regular price £8.50

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Subscribe to receive our seasonal Decaf coffee regularly to ensure you never run out of your favourite delicious, fresh coffee. Simply choose how often you want a delivery, the quantity and how you want it ground. Delivery is free of charge.

Our current decaf is our La Narnaja Seasonal Decaf, which is described below: 

Tasting Notes

ORANGE / CARAMEL / ALMOND

An organic, washed process mix of decaffeinated Yellow Bourbon, Red Caturra, Typica & Pache varieties produced by the Alpes Andions co-operative in the Jaén province of northern Peru. Smooth, flavourful coffee that combines a silky body with gentle cherry and lemon tasting notes followed by a sweet caramel finish.  

La Falda Seasonal Decaf Subscription - Speciality Coffee Roast Level

Customer Reviews

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Customer Reviews

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S
Steven Morris-Stych
Best Decaf Yet

Love this stuff. It's balanced and not too dark (as decafs tend to be for some reason). I've just subscribed for regular delivery as it's the best I've found.

LA NARANJA DECAF

JAÉN

Produced by the Alpes Andions Co-operative
Yellow Bourbon, Red Caturra, Typica and Pache varieties
Altitude 1800-1900 MASL
Washed process
Certified Organic
Sugarcane decaffeination process

We really enjoy this decaf roast - it tastes like a delicious smooth speciality coffee; from the flavour we can't tell it's decaffeinated. Superb.

R Hodnett

Product Review

Best decaf I have bought. Highly recommend!

H Green

Product Review

Love this stuff. It's balanced and not too dark (as decafs tend to be for some reason). I've just subscribed for regular delivery as it's the best I've found.

Steven

Product Review

COFFEE STORY - LA NARANJA

La Naranja is a co-operative between the four exceptional farms of La Hondura, El Mango, Trapiche and La Montaña located in the Cajamarca department of Jaén. The coffee is typically grown intermingled with wild native trees, providing a shaded canopy. Esbin Bellasmin Carrasco owns the 1-hectare farms of El Mango and La Hondura. Maria Domitila Flores Puelles owns the 2-hectare Trapiche farm and Ivan Crux Clevado the 1-hectare La Montaña farm.

ON THE FARM

The farms are committed to high quality practices. The coffee cherries are selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Next, the coffee is pulped. Each farm owner has a de-pulper located on the farm, often close to their house or the main farm building. The beans are placed in a wet fermentation tank for between 30-36 hours, dependent on the climate. Finally, the coffee is washed three times, before being placed on raised beds for around 10-15 days to dry.

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