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Our coffee is decaffeinated using only water, ensuring the retention of its rich, premium flavor. The meticulous two-year collaboration with an Italian decaffeination plant guarantees that the caffeine is extracted without compromising the original taste.
Our Brazilian partner is a farm that specializes in sustainable coffee production. Taking advantage of the country’s climate, which is ideal for growing top-shelf coffee, their farm is UTZ certified and has received the Rainforest Alliance seal for its sustainable production practices. And as if that wasn’t enough, their operation supports housing provision for 23 families. That’s what we call a win-win-win.
Meanwhile, in Central America, our Honduran partners employ a circular farming process to produce their coffee, fertilising their soil with discarded coffee pulp (that’s the stuff around the bean). Once harvested, the beans undergo a 36-hour fermentation process followed by a seven-day drying period to really perfect their flavour.
In India, we work closely with an organic farm that focuses on sustainable practices. The beans grown here mature and ripen slowly under a wide variety of shade trees, accumulating more taste and nutrients in the process, resulting in a more smooth, full-bodied cup. Because good coffee takes time.
Mexico has long been renowned for its ideal coffee-growing climate. What you probably didn’t know is that the beans grown there are long and wide, which helps them to retain their taste characteristics even during decaffeination. Perfect for a company Nolo? We’re glad you agree.