11PM

€11,95 250 g

Your expert A question about this product?

When does your coffee reveal its full potential?

At Chronic., our coffees are roasted every day. We always try to send you coffees after a short resting period. But sometimes, victims of our own success, they may arrive very fresh.

After roasting, coffee evolves naturally. It gradually releases the accumulated carbon dioxide, which allows the cup to find its balance. Notes that are too bright or pronounced soften, giving way to more precision, sweetness and complexity. Letting coffee rest means giving it the time to fully express itself.

We recommend a minimum rest of 15 days after roasting. For our seasonal and exceptional coffees, the ideal tasting window is generally between 3 and 6 weeks after roasting.

The best way to brew it

Some coffees reveal their aromas best with a particular brewing method — that’s the recommendation we’re sharing here. Of course, you’re free to experiment with other methods, and we love receiving your feedback.

Our top brew

Espresso

In our opinion, this is where this coffee truly shines — but there are no rules when it comes to taste.

Profil precis et tasse expressive

Voir les cafes pour Espresso

An excellent alternative

Moka Pot

Different in approach, just as convincing in the cup.

Extraction filtree, nette et elegante

Voir les cafes pour Orea

Also reveals beautiful things

Aeropress

For those who like to explore, this coffee plays along willingly.

Texture ronde et finale chocolat

Voir les cafes pour French Press

11PM

Decaffeinated

Origin Peru

Producer Petits producteurs Fairtrade du Pérou and CR3-Kaffeeveredelung (décaféination)

Variety Typica, Bourbon, Catura, and Catimor

Process Washed

Altitude 1200 - 1600 m

Harvest July

Meet the Producer

PETITSPRODUCTEURS FAIRTRADE DU PÉROU AND CR3-KAFFEEVEREDELUNG (DÉCAFÉINATION)

With a decaf, the producer question comes up twice. There are the people who grow it, and there is the one who removes the caffeine. The second step can ruin the work of the first.

Our lot goes to Bremen, to CR3. That’s all they’ve done for decades, and they’re one of the few players in Europe working with natural liquid CO2.

The principle can be summed up in a few lines. The green coffee is moistened with water, then brought into contact with liquid CO2 under pressure, sourced from a freshwater spring in northern Germany. The CO2 passes through the beans and absorbs the caffeine. The process is repeated until the target residual level is reached, then the coffee is slowly dried until it returns to its original moisture level. The extracted caffeine is not thrown away, it is recovered and used again in other products.

No chemical solvents at any point. That’s what makes it possible to keep the organic certification, and above all to preserve the aromas. Processes using methylene chloride or ethyl acetate are faster and cheaper, but they take part of the taste away with the caffeine. CO2 works more precisely, it targets the molecule and leaves the rest untouched.

That’s why this 11PM doesn’t taste like decaf. No cardboard notes, no hollow middle in the cup. Real coffee, without waking up at 3am.

Metas to complete (the rest of the product sheet stays the same)

A terroir, an identity

PERU

Peru is one of the biggest producers of organic coffee on the planet, and yet it has no iconic large estate to showcase. It’s the land of very small plots.

The average is under one hectare. The coffee trees grow between 1,200 and 1,600 metres on the Andean slopes, where the mountain range starts to tip toward the Amazon. Each family depulps, ferments and dries its coffee at home, on a tarp or under a makeshift dryer, before bringing its parchment coffee down to the cooperative.

The cooperative handles the rest. It brings the lots together, checks quality, manages export and negotiates prices. Without it, these producers are left at the mercy of middlemen who drive by in pick-ups with rough scales. That’s also why Fairtrade has a real meaning here, it guarantees a minimum price for people who have no bargaining power on their own.

The varieties are classic, Typica, Bourbon, Caturra, Catimor, Pache. The harvest runs from March to September, in several passes since everything does not ripen at the same time, and washed coffee is by far the most common process.

In the cup, it makes for a steady coffee, in the best sense of the word. Low acidity, a profile built around cocoa, black pepper and blond tobacco, a solid base that can handle a darker roast without falling apart. Exactly what you want from an evening coffee.

When 11pm strikes and you're craving coffee

We created 11PM for everyone who refuses to choose between pleasure and sleep. This exceptional decaf coffee comes straight from the Peruvian highlands, where our partner producers grow an arabica with subtle notes of spices and pepper.

Slowly roasted in our Swiss roastery, this organic coffee beans & Fairtrade (also available ground) reveal their full aromatic richness without ever compromising your nights. The light intensity and sweet balance of this creation make it the perfect companion for your evenings, whether you prepare it as espresso or with your automatic machine.

No more night palpitations: with 11PM, you enjoy an authentic smooth coffee, respectful of producers and your circadian rhythm. Because good coffee should never keep you from dreaming.

Treat yourself to a peaceful evening every day with our subscription option.

Quality of our green coffees

Specialty Coffee 80+

Every bean comes from a fair trade supply chain, ensuring full traceability and exceptional cup quality. Scored above 80 out of 100, our coffees open the door to the prestigious world of specialty coffee.