Honduras · Swiss Water Decaf
This decaf comes from the highlands of Honduras. The cool temperatures up there slow down how fast the cherries ripen, so they build up natural sweetness instead of sharp acidity. It’s slow-grown coffee, and taking the caffeine out doesn’t take any of that away.
It goes through the Swiss Water Process. No chemicals. Water, temperature and time pull the caffeine out, and the sugars and structure stay put.
Most decaf tastes like something’s missing. The real test of a good decaf is whether you’d notice. With this one, you wouldn’t, and that’s why it’s in our lineup.
In the cup, brown sugar leads. Cinnamon adds warmth, and raisin gives the finish a deep, dried-fruit sweetness.
The result is smooth and grounded. Good any time of day, with no caffeine crash to plan around.
Decaf that passes the test.
Great as drip. Works well in a French press.
TASTING NOTES: Brown sugar, cinnamon, raisin.
On resting: Our coffees are roasted to order. For the first couple of weeks after roasting, the coffee keeps releasing CO2. As it settles, harsh or roasty edges soften and the sweetness comes forward. Decaf beans release that gas faster than regular coffee, so they need less time. We recommend resting this one at least 7 days after the roast date. It usually tastes best between 1 and 3 weeks.
