"It tastes totally like chocolate!" - Felix

NUTTY NIB - Tarsila Decaf

Name: NUTTY NIB - Tarsila Decaf
Brand: Tarsila Community Coffee
SKU: C-NN-E-WB-250
Price: 12.9 EUR
Availability: InStock

Tarsila Community Coffee

Nutty Nib delivers exactly what you'd expect from a classic espresso: maximum sweetness, low acidity, and a chocolatey, nutty profile. Bellissimo!

Ideal as an espresso or cappuccino.

chocolate, almond, and brown sugar

€12,90

Size

250g

500g

1kg (2x500g)

Roast Profile

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Size

250g 500g 1kg (2x500g)

Roast Profile

■ ■ ■ ■ □ Espresso

The coffee comes as whole beans – if you’d like it ground, please leave a note with your order.

Quantity

100% Arabica naturally decaffeinated

CO2 neutral roasted & packaged

traded fairly and transparently

Roasted with love in Vienna

Behind the brew

Our Nutty Nib has new beans. It comes from a collective of around 40 small and mid-sized farms in the São José do Rio Pardo region of Brazil. A traditional Brazilian coffee, the kind we all know and love – maximum sweetness, low acidity, deeply chocolatey and nutty.

It's naturally processed (dried in the cherry skin), and with a lot of patience: 12 days on the patio in the sun, 10 hours in the dryer, and then 15 days resting in the tulha, the wooden silos. That long rest is exactly what gives this coffee its round, even sweetness.

It's decaffeinated at Coffein Compagnie in Bremen using the Sugar Cane Process (EA). The ethyl acetate comes from fermented sugar cane molasses, works at low temperatures, and leaves the bean's sugars, oils, and aromatic precursors largely intact. What's left is less than 0.1% caffeine – and the full Tarsila character.

In the cup: milk chocolate, roasted hazelnut, a touch of brown sugar, full body, barely any acidity. Exactly the coffee for your second and third cup of the day.

Producer: 40 smallholder farmers from the region
Origin: São José do Rio Pardo, São Paulo, Brazil
Variety: Arabica Blend
Altitude: 900–1,000 MASL
Processes: Natural
Decaf Process: Sugar Cane Process (EA)
Importer-Exporter: Ocafi
Caffeine content: 0.04%

This coffee was named by Franziska H.!

Ocafi pays the farms around 5% above the local market rate. Around 65% of the green coffee sales price flows back to the farmgate.

About the producer

Behind Tarsila is Ocafi, founded in 2017 by Luis Paulo Guardabaxo and Niklas Kügler. Luis is from São José do Rio Pardo, where his family has been growing coffee since 2003 across five farms in the Mogiana – from commercial to fine cup to specialty. Niklas is from Freiburg im Breisgau. The two met at university in Germany, and that friendship turned into a company that deliberately does Brazilian coffee trading differently.

Ocafi isn't just a producer, or just an exporter, or just a trader – it's all of them at once. With offices in São Paulo, Berlin, and New York, they cover the entire supply chain themselves, and that's exactly what keeps the chain short enough for more to actually reach the farms.

Tarsila, a regional blend

Brazilian regional blends are usually a black box: you know which state the coffee came from, and that's about it. Tarsila makes visible who's actually behind it – around 40 farms from the immediate neighbourhood of São José do Rio Pardo. And the blend opens a market for coffees that fall through the cracks as single lots because they land just below the 83–84 point mark.

Ocafi discloses not just the FOB price but what actually arrives at the farmgate and where costs are created along the way. For Tarsila that means around 5% above the local market rate for the farms, and around 65% of the green coffee sales price staying at the farmgate. Profits support Ocafi's social and environmental work in the region.

Transparent, sustainable, direct – and, as it happens, very tasty.

About the process

Natural Process

In the natural process, the coffee dries inside the whole cherry – only afterwards is the husk removed. The bean stays in contact with the fruit pulp throughout drying, and that's exactly where the sweetness and the full body come from.

After 12 days on the patio and 10 hours in the dryer, the coffee rests for 15 days in the tulha, the traditional wooden silos. That's where the remaining moisture evens out across the bean – and the reason the sweetness lands so round and consistent in the cup.

Sugar Cane Process (EA)

The coffee is then decaffeinated by Coffein Compagnie in Bremen using the Sugar Cane Process.

The Sugar Cane process works with ethyl acetate (EA), a natural solvent derived from fermented sugar cane molasses. EA occurs naturally in numerous fruits and other foods.

How it works:

Steaming: The green coffee beans are steamed for around 30 minutes. This opens the pores and prepares them for decaffeination.
A bath in water and ethyl acetate: The beans go into a solution of water and ethyl acetate. The EA selectively bonds to the caffeine and gradually draws it out of the bean. The process is repeated until residual caffeine drops below 0.1% – the threshold at which a coffee may be called "decaffeinated" in the EU.
Cleaning and drying: A final steam treatment removes any remaining solvent. The beans are then gently dried back to their original moisture content (10–12%) and rested before shipment.

Because the ethyl acetate is naturally derived and the whole process happens at relatively low temperatures, the bean's sugars, oils, and aromatic precursors are largely preserved. Ethyl acetate evaporates at 70°C, by the way – so by the time the coffee is roasted, there's nothing left of it.

How to brew

Filter

Ratio: 1:15 (e.g. 15g coffee to 225ml water)

Temperature: lower, approx. 88-89°C

Grinding level: slightly coarser than usual

Simple Recipe:
Bloom: 45g - 45sec
2 pours on 120g and 225g
Too much agitation leads to stalling and increased astringency.

Espresso

Temperature: Lower, about 91°C

Ratio: 1:2 as a base or shorter – I wouldn’t recommend longer.

Grinding level: Slightly finer than usual.

Aeropress

Here I can recommend Lance Hedricks’ recipe:

👉 Watch the video

30g coffee with 120g water (80-85°C)

Grinding level: Coarser than usual (French Press)

Preparation:

Pour all the water in at once.

Stir for 10 seconds.

After 1 minute, put the lid on and press for 1 minute.

Dilute with 80-120g water.

We would be happy if you shared your favorite recipe with us!

If you have any questions, please send us a message via email or WhatsApp.

Let customers speak for us

from 245 reviews

Decaf can be awesome

Decaf can be awesome, thanks for proving me wrong :)

Gábor V.

08/31/2026

Wohlfühl-Kaffee!

Wohlfühl-Kaffee! Nussig, schokoladig, cremig, genauso wunderbar als Espresso/Americano wie auch mit (Hafer-)Milch oder aber auch mit Tonic auf Eis als Spaßgetränk. Ein Allrounder!

Noa S.

08/30/2026

Top für Decaf!

Eine der besten Quellen für wirklich exzellenten, entkoffeinierten Espresso!

Roland M.

08/30/2026

Mit Abstand der beste entkoffeinierte Kaffee

Mit Abstand und zwar weitem Abstand ist das der beste entkoffeinierte Kaffee, den man bekommen kann.

Anna S.

08/29/2026