Caffeine-Free

Tasting notes

Treacle - Pear

Smooth and balanced with a soft sweetness and gentle acidity. Expect flavours of treacle and a touch of sweet, acidic pear notes. This decaf offers all the richness and satisfaction of a full-bodied coffee — just without the caffeine.

Origin

Mexico - Sourced from the high mountain regions of Chiapas, Oaxaca, and Veracruz, this coffee reflects Mexico’s long-standing love affair with Arabica. Grown on small family farms at high elevations, the combination of volcanic soil and cool mountain air produces coffees that are clean, sweet, and full of nuance.

The farmers behind these lots often use traditional and organic practices, growing their coffee under the shade of native trees to preserve biodiversity. These beans are then decaffeinated in Mexico by Descamex, the company behind the Mountain Water Process. Using pure water from Pico de Orizaba — Mexico’s highest peak — they remove caffeine naturally while preserving the coffee’s flavour compounds.

Variety

Mixed Heirloom

Process

Mountain Water Process (Chemical-Free Decaffeination)

The Mountain Water Process starts by gently steaming the green beans and soaking them in a water solution saturated with coffee’s natural flavour components. The caffeine is drawn out, but the taste remains. Once dried, the beans are ready to roast — smooth, sweet, and full of character.

This method keeps all the good stuff in and takes only the caffeine out, leaving a cup that’s mellow, balanced, and genuinely satisfying.

About us

We don’t just roast coffee, we make connections. Between growers and drinkers. Between craft and community. Between the timeless ritual of a great brew and the ever-evolving world of specialty coffee.
From Nottingham to the world...

“

The coffee is off beautiful quality, all full, whole beans, brilliantly roasted. They taste great as espresso, sublime as flat white or iced latte. Lovely.

- Karl P

“

After being recommend to try Stewarts coffee roast, I bought the Raisin, Chocolate, Peanut espresso beans. I had regular updates from them while my beans were being roasted, packed and dispatched, with tracking available and the whole ordering process was so easy (just like it should be). On to the beans... Lightly roasted (light brown), not dark and shiny like a lot of dark-roasted beans I've tried before... and the smell when I opened the bag was incredible! Definitely the best-smelling coffee I've had. Taste-wise, I tried my usual 2-shot Americano and was very pleased with the smooth, robust taste. You can actually taste the notes described... but I wasn't "blown away" (although it was definitely up there with the best). Then I tried a quad-espresso. Espresso is what these beans are roasted for. A literal taste explosion, not bitter at all, but a delicious, nutty flavour with an overtone of peanut and chocolate and a back note of raisins. A beautiful hit of coffee on the palate. You've got yourself a subscriber.

- Chris Pegg

Journal

More Journal

Read more: Our Decaf Processing Picks...

Our Decaf Processing Picks...

Decaf is all about how it’s done. In this post, we explore two carefully chosen decaffeination methods and how they help great coffee keep its character, flavour and balance.

Read more
Read more: What Is Co‑Ferment in Coffee? A First Look at Our Upcoming Lot 20 Orange Co‑Ferment

What Is Co‑Ferment in Coffee? A First Look at Our Upcoming Lot 20 Orange Co‑Ferment

We’ve got something seriously exciting on the horizon. Our next limited release is an Orange Koji Co‑Ferment from Kenya’s innovative Lot 20—an experimental approach that’s pushing coffee flavour into bold new territory. Curious how co‑fermentation works, why Lot 20 is leading the charge, and what makes this cup so uniquely vibrant? Dive into the full story in our latest blog.

Read more
Read more: From Coffee Waste to Warm Homes!

From Coffee Waste to Warm Homes!

From carrying coffee across the world to insulating homes—see how we’re giving our coffee sacks a greener second life.

Read more