Decaf has a reputation problem, and most of it is earned by bad decaf.
Here's what good decaf actually means: the same care in sourcing and roasting, the same flavour complexity, just with the caffeine removed before roasting. The natural Ethyl Acetate (EA) and water process we use removes around 97% of the caffeine while helping preserve the flavour and aroma of the coffee itself. If you've been avoiding decaf after 2pm, it might be time to give it another look.
One of the biggest misconceptions about decaf is that it's a different kind of coffee.
It isn't.
It starts life exactly the same way as every other coffee bean. It's grown on the same farms, picked at the same level of ripeness, processed, graded and roasted with exactly the same attention to detail. The only difference is that the caffeine is removed from the green bean before it's roasted.
That's an important distinction because good decaf doesn't begin with the decaffeination process. It begins with good coffee.
If the coffee going into the process isn't high quality, removing the caffeine won't improve it. But start with well-sourced, specialty-grade coffee, and the result is something that still tastes balanced, sweet and full of character.
A fun fact: Ethyl Acetate occurs naturally in many fruits. In fact, a ripe banana contains around twenty times more natural Ethyl Acetate than our decaffeinated coffee.
It's also worth knowing that decaf doesn't mean caffeine-free. Most decaf coffees still contain a small amount of caffeine, just significantly less than a regular cup.
Whether you're looking to cut back on caffeine, enjoy a late-afternoon coffee, or simply have another cup in your day, good decaf means you don't have to compromise on flavour.
