Monks Decaf

Good decaf is rarer than it should be. This one from Western Honduras earns its place in the range — a region that only moved into coffee cultivation in the 1960s, converting tobacco land into some of Central America's most productive growing soil. The caffeine is removed using the Swiss Water Process, which uses no chemicals and preserves the coffee's natural flavour integrity far better than solvent-based methods.

In the cup: milk chocolate, sweet caramel, apricot, and a fresh redcurrant brightness. Works as a pour-over or espresso — and genuinely holds up to both.