Decaf coffee has come a long way, and today - more natural methods are used to preserve the flavour of the coffee beans and bring the end product to you. We only sell coffee that has been processed using one of the natural methods and when available we also offer an Organic certified decaf coffee. We tend to favour methods like Swiss Water Decaffeination, CO2 and the E.A Sugarcane method. 

The process alters the colour of the coffee and typically decaffeinated coffee beans will be darker in colour than regular beans.

Typically the decaffeination process will cause some changes in the flavours found within the coffee. We select decaf coffee beans that beans that have been produced from good quality, speciality coffee. This means that there are still great flavours and tasting notes to be found in the coffee even after the decaf process.

The Swiss or Mountain Water process tends to produce a decaf with less acidity and a more traditional flavour profile of chocolate, nut and gentle fruit acidity. The Colombian E.A. process will often produce a brighter, fruitier coffee especially if applied to a natural processed coffee.

The decaffeination process is very effective and will typically remove over 99% of the caffeine. The Swiss Water Process promises removal of 99.9% percent resulting in almost completely caffeine free decaf coffee beans.

Yes they do! Although our standard decaf coffee beans do taste fantastic they are more similar to a traditional lower acidity coffee from origins like Brazil.

Sometimes we are able to find higher cup score decaf coffees that have been produced from more interesting vibrant, higher cup score coffees. After decaffeination many of these flavours remain resulting in a higher cup score. One good example is a natural processed Castillo varietal from Jairo Arcila in Colombia.