11 Best Decaf Coffee for People with No Plans to Give Up their Coffee Habit
The last time I had a video call, we talked about our caffeine tolerance. I mentioned that I have to drink decaf instead of regular coffee. If I don’t, I will end up speaking too fast, going to the gym to burn off anxiety, or staring at the ceiling when I should be sleeping. I love coffee but the caffeine is a continual problem. To make matters worse, my caffeine sensitivity gets worse as I age. Following that short video call, I searched for the best decaf coffee because I don’t want to give up drinking coffee. After hours of research, here’s what we’ve got.
What is Decaf Coffee?
The hate over decaf is strongly felt on the internet – from quotes on Instagram with matching hashtags to memes on Facebook, Twitter, and 9GAG. Yet if you trace back the root of all the hate, you’d realized that all issues thrown to decaf coffee are in the past. That’s because most coffee companies today decaffeinate their coffee beans with chemical-free methods.
In this modern time, the decaf coffee is coffee beans, with 97% to 99% of caffeine content removed using methods that do not use chemicals as agents to remove caffeine. People should not be fooled with coffee labels that tell the coffee beans are naturally decaffeinated as there are no such.
Caffeine is essential to the coffee plant itself because it serves as a natural insecticide to the coffee plant. If coffee plants have its caffeine removed, how will it be able to survive from insects? Instead, the process of removing caffeine is done before roasting the beans using the following methods.
How is Coffee Decaffeinated?
There are increasingly more ways to remove caffeine from coffee beans. The two primary ones are Chemical-based processes and the Swiss Water Method.
Chemical-Based Process
Caffeine from coffee beans can be removed using the two types of Chemical-based processes. The first and most used is the indirect-solvent process, and the second, which some people hate the most, is the direct-solvent process.
The difference between the two processes lies with the involvement of the chemical solvent with the coffee beans during the caffeine extraction process. Methylene chloride and Ethyl acetate are the extracting agents used in these methods.
Between the two chemical agents, Methylene chloride is widely used to decaffeinate coffee because it doesn’t pose any health risks, according to the Food and Drug Administration (FDA). Under certain conditions, the FDA approves its use as long as its presence in food should be:
- Its level as an extraction solvent for green coffee beans does not exceed ten parts per million in soluble decaffeinated coffee extract and decaffeinated roasted coffee beans.
Another solvent used for the direct chemical-based process is the ethyl acetate. It is naturally derived from ripened fruits, including blackberries and apples. Yet naturally obtaining ethyl acetate is impractical and costly for many coffee companies. That’s why some roasters opt for commercially produced ethyl acetate using ethyl alcohol and acetic acid.
However, methylene chloride is a much preferred chemical agent than ethyl acetate. Between the two chemical solutions, methylene chloride is a safer choice than ethyl acetate. Still, the FDA assures you that synthetically made solutions like ethyl acetate are always safe.
So, how are these solvents used to extract and remove caffeine from the coffee beans? Below are the caffeine extraction methods using chemical agents.
Direct-Solvent-Based Process
Though direct- and Indirect-solvent-based use chemical agents to derive caffeine, they still differ in one significant way – the type of chemical agent used. Ethyl acetate is used in the direct-solvent process. If the coffee is tagged with the phrase “decaffeinated naturally,” it means that the coffee company used ethyl acetate to extract caffeine from the coffee beans.
Here’s how to decaf the coffee beans using the direct-solvent method:
- The green coffee beans are steamed to open its pores for half an hour.
- Afterward, the beans are washed repeatedly with ethyl acetate for 10 hours until the caffeine separates from the beans.
- The green coffee beans are then drained to remove the caffeine.
- Then the beans are re-steamed altogether to remove any residue of the solvent.
- Lastly, the beans are transferred to a separate container for roasting.
If the decaf coffee brand didn’t mention the process used in decaffeination, chances are the coffee is decaffeinated using both processes: the direct- and indirect-solvent-based methods.
Indirect-Solvent-Based Process
The decaffeination using indirect-solvent involves the following step-by-step process:
- The green coffee beans are soaked in near-boiling water for several hours. This first step allows easy extraction of oils and other flavor elements from the coffee beans.
- Next, the water used in soaking the coffee beans is separated and transferred to another tank.
- On the other container, a chemical agent (either methyl chloride or ethyl acetate) is poured over the swelling beans to rinse it for 10 hours.*
- Then, the rinsed beans were simmered to remove the solvent and the caffeine by evaporation.**
- Lastly, the green beans are reintroduced to the water. The beans are soaked back to the original liquid to reabsorb the coffee oils and flavor elements left during the initial phase.
* While rinsing the green beans with the chemical solvent, the molecules bond with the caffeine molecules.
**When heated, the caffeine molecules burn and evaporate with the chemical solution.
Swiss Water Method
The Swiss Water Method is a chemical-free decaffeination technique. It uses the Green Coffee Extract (GCE) to remove potent caffeine from the green coffee beans. To avoid confusion, the “Swiss Water Method” does not use water from the Swiss Alps. It was recognized as the Swiss Water Method because this decaffeination process was developed in Switzerland.
The Swiss Water Method (also known as the SWP Method, the Dihydro-oxide process, the Activated Charcoal Decaffeination) was first introduced in 1933. It was further developed by Coffee S.A to become a viable commercial decaffeination method by 1980.
The Swiss Water Company finally introduced this chemical-free decaffeination process in 1988 to the market. It is the only company in the world with a decaffeination facility with certifications from the OCIA and Aurora Certified Organic. The Kosher Overseers Association also certified the same facility.
This method of removing caffeine from the coffee beans is unique as it does not rely on solvents. The extraction of caffeine depends on the ability of the green coffee beans (solubility) and the movement of water (osmosis) to take out the caffeine content.
To better understand how the Swiss Water Method works, below is the procedure in extracting caffeine from the introduction of GCE to roasting:
- The green coffee beans are pre-soaked in a caffeine-free green coffee extract (GCE) to extract the caffeine.
- Once the coffee beans expand by 100%, the liquid used in the pre-soaking is removed from the coffee columns. This liquid returns to its original tank.
- After draining the pre-soaking liquid, the caffeine lean green coffee extract (GCE) from another tank flows into the coffee columns. This solution commences the counter-current extraction process. Take note that the GCE is water-rich with soluble coffee components.
- Decaffeination happens where the time, temperature, and flow are controlled to drive the caffeine out from the green coffee beans to the GCE.
- The decaffeinated coffee beans (newest, fourth tank) are sent to the multizone dryer for packing.
- To remove moisture from the coffee bean, the beans undergo an evaporative drying process. The moisture from the coffee beans are converted into vapor and is transferred through the air exhaust stream.
- The caffeine-rich GCE moves from the coffee columns to the carbon columns and is filtered by activated charcoal filters.
- The caffeine lean GCE returns to its original tank once the filtering is done. This solution will be reused again in the next batch.
The ongoing argument about this method is whether or not the coffee beans eventually lose their distinct flavor from the same solution during the decaffeination process. It happens when the extracted liquid from the first batch blends with the juice from the fresh batch. Thus, the mixing of flavors could mute the subtle notes in each batch.
How to Brew Decaf Coffee?
Most people who do not like decaf coffee probably haven’t brewed this kind of coffee blend properly. Contrary to the belief that decaf coffees aren’t as tasty as regular coffee. Storage, quantity purchases, decaffeination method, grind size, and ground brewed volume contribute to a delicious cup of decaf coffee.
Here’s how you can make a decent cup of the best decaf coffee.
- Buy your decaf coffees in small batches that are consumable within a month.
Buying in bulk is the worst decision you’ll ever make for decaf coffee if you want the freshest brew in the morning. Instead of ordering pre-ground beans, grinding the whole beans before brewing it is the best way to enjoy its flavors.
If buying a pre-ground is inevitable (for instance, you only have a Pour-over or French Press at home), get only the amount of coffee beans you’d think you can consume in a week. Likewise, choose the type of roast that has an enormous impact in terms of flavor.
Decaf coffee beans are easy to over roast. Some beans may be harsh on the taste buds, while others are intensely aromatic with little flavor on the tongue.
2. Look for a decaf coffee with the Swiss Water Method as the decaffeination process used.
Between the two processes mentioned, the SW method is the best and safest way of removing caffeine from the coffee beans. It preserves more flavor through the help of the GCE. Best of all, it frees you from worrying that you might be drinking chemicals with your coffee.
3. Find proper storage for your decaf coffee.
It’s essential to keep your decaf coffee beans fresh, and the best thing you can do is store it properly. A lot of flavors and aroma were already lost during the roasting of the coffee beans. So when you purchase a decaf coffee, it’s best to sift through its packaging if it is sealed tightly.
When you open the coffee bag, the best thing to preserve its flavor is aroma is to store it in an airtight container and place it in a dark, dry place with a cool environment. Yet, don’t put your coffee in the fridge because the moisture in such storage is too high.
4. Grind your decaf coffee beans slightly finer than regular coffee.
A slightly finer coffee grounds enables the water to linger longer to extract more flavors. If you happen to grind the beans too fine, it will result in a bitter brewed coffee because of the extracted undesirable acids.
5. Use more decaf coffee grounds when you brew.
The secret to a delicious, flavorful cup of decaf coffee is in the ratio between coffee grounds and water. Do not brew decaffeinated coffees using the ways you brew your regular coffee because the best decaf requires more coffee!
Aim to add 15% to 30% more grounds when you brew a decaf coffee and notice the significant difference when you brew from the usual ratios versus the customized ratios.
Health Benefits of Decaf Coffee
Coffee is a delicious beverage. You can drink it hot or cold. Even if some people can no longer drink regular coffee due to its caffeine content, decaf coffee is their alternative drink. Contrary to the belief that you won’t be getting any from drinking decaf coffee, it has low caffeine levels. We’ve searched for hours on the internet to find the health benefits of decaf coffee.
Here’s what we’ve found.
- Decaf coffee is a primary source of antioxidants in the Western diet though it’s content is 15% lower than regular coffee. These antioxidants are called hydrocinnamic acids and polyphenols.
- Drinking decaf coffee has been linked to reducing the risk of Diabetes Mellitus, and each cup of coffee minimizes the risk by 7% when consumed every day.
- Decaf coffee gives protective effects on the liver function by reducing the levels of liver enzymes.
- Drinking decaffeinated coffee is also linked to the reduction in the risk of premature death from heart disease.
- Decaf is highly recommended to the elderly as it provides positive effects on age-related mental decline. According to the Human cell studies, the components of decaf coffee protects the neurons in the brain. Thus, the risk of contracting Alzheimer’s and Parkinson’s disease is relatively low.
- If regular coffee produces heartburn and acid reflux as a side effect, drinking decaf relieves these uncomfortable side effects.
- When you drink decaf coffee by two or more cups every day, you reduce your risk of developing rectal cancer by 48%.
Taste Profile Differences Between Decaf and Regular Coffee
A regular coffee drinker will instantly identify if they are drinking decaf or not. Some would love the decaf’s taste while others would detest it. It can’t be helped as decaffeination not only takes away caffeine but the chemicals responsible for the delightful scent and taste we grew to love in coffee.
Yet, the chemicals removed during the decaffeination aren’t clear because it depends on the coffee bean varieties, solvent types, and the process it takes to make a decaf coffee. Still, the coffee beans’ proportional changes can significantly affect the overall taste and aroma of the coffee.
The primary reason for “decaf hate” is the taste. In what other ways is decaf coffee’s flavor different from regular coffee? The answer lies in the composition of the solvent used. A waterless solution can remove all the caffeine in the coffee bean, but its drawback is an awful taste with other chemicals being removed.
If water is used for the decaffeination process, it may not entirely remove caffeine, but it can preserve the bean’s flavor and aroma profiles. Other factors that can affect the taste profile of the decaf include how you roast the coffee beans and how much sugar you add to brew decaf.
Lastly, decaf coffee’s taste profile also lies in each person’s taste profile because every individual has a unique tasting profile. It’s a matter of consideration of some coffee purists to hold the information that decaf isn’t as delectable as regular coffee for the sake of their friends who can’t put up with the jitters of regular coffee nor the idea of giving up drinking coffee.
Our 11 Favorite Decaf Coffee Picks
If your day isn’t complete without the best coffee for your needs, here are our top 11 best caffeine-free coffee blends to try:
- Hawaii Coffee Company (Decaf Private Reserve)
The Decaf Private Reserve by the Hawaii Coffee Company is a 100% Kona coffee milled at the Captain Cook facility located in the Kona region.
Origin: Kona region
Roast Level: Medium roast
Cup notes: A smooth, full-body coffee with no bitterness or aftertaste
Taste notes: Delightful, authentic Aloha flavor.
Recommended brewing method: French Press, Pour-over
This full-bodied, medium roast Kona Coffee is superbly aromatic and smooth. Judged "superior" by the American Academy of Taste, this 100% certified Hawaiian Kona Coffee is the perfect finish to any occasion. Decaffeinated, so you can enjoy all the Aloha flavor without the caffeine.
- Volcanica Ethiopian Yirgacheffe Decaf Coffee
The Ethiopian Yirgacheffe decaffeinated coffee by Volcanica is 100% Arabica coffee beans long grown in southern Ethiopia. The coffee beans are dry-processed and decaffeinated using the Swiss Water Process.
Origin: Yirgacheffe region
Roast Level: Medium roast
Cup notes: Sweet, floral, and fruit-toned with thick body decaf coffee.
Taste notes: With hints of ripe strawberry, pineapple guava, and dark chocolate.
Recommended brewing method: French Press, Pour-over, Drip
Ethiopian Yirgacheffe Decaf Coffee is unusual in that the bulk of the crop is gathered from wild coffee trees giving this coffee a truly exotic flavor with pleasant acidity. A very complex coffee origin. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral- and fruit-toned coffees from traditional varieties of Arabica long grown in the region.
The best Ethiopia dry-processed coffee tends to be medium-bodied and brilliantly acidy with rough, fruity or winy tones. It includes a thick body and an earthy aroma coupled with cinnamon and strawberry undertones.
CUP NOTES: Sweet, deeply and complexly fruit-toned.
FLAVOR NOTES: Very ripe strawberry, pineapple guava, dark chocolate, distinct lavender-like flowers, aromatic cedar in aroma and cup. Roundly sweet in structure, with a gentle and pleasing bitter edge. Full, plush mouthfeel. Lavender and chocolate dominate in a faintly and pleasantly spirits-tinged finish.
COFFEE PROCESSING: Dry
DRYING: NA
The decaffeination process uses SWISS WATER. The Swiss Water process is a taste-driven, 100% chemical free decaffeination process that delivers a Ethiopian Yirgacheffe Decaf Coffee that is 99.9% caffeine-free while protecting the unique origin characteristics and flavor. Most other processes use chemical solvents, like Methylene Chloride or Ethyl Acetate to decaffeinate coffee beans. This process maintains a clean original taste for our Ethiopian Yirgacheffe Decaf Coffee. Medium roast Roasted on demand
- Koa Coffee – Swiss Water Process Decaf Kona Coffee
The Kona coffee by Koa Coffee is Swiss Water decaffeinated. This decaf coffee showcases the rich flavors of coffee beans cultivated in the slopes of Mauna Loa. You can smell its aroma bursting out when you open the bag, and even before you put hot water in your cup.
Origin: Kona region
Roast Level: Medium roast
Cup notes: Medium-bodied
Taste notes: With notes of milk chocolate, honey and hints of bright, fruity flavor without the bitterness
The three most common ways to remove caffeine from coffee are by using methylene chloride, ethyl acetate or the Swiss Water method. If you prefer your coffee processed with as few chemicals as possible, you’ll be happy to know our decaffeinated Kona Coffee is Swiss Water Decaffeinated. It’s a great choice for evenings if caffeine affects your sleep. Some of our customers mix it half and half with their favorite Kona to reduce caffeine while enjoying 100% Kona coffee. If you’ve tried decaf and didn’t like the flavor, ours will not disappoint. It's all the rich Aloha taste you love — but without the caffeine. Roasted to a perfect medium roast to showcase the flavor unique to the slopes of the Mauna Loa volcano on which Kona Coffee beans are grown. In whole bean Kona Coffee, because you already know the aroma of freshly ground alone is enough to put a smile on your face, before you even pour the water Enjoy!
Recommended brewing method: Pour-over, French Press, Drip
- Volcanica – Costa Rica Tarrazu Decaf Coffee
This decaf coffee is the decaffeinated version of the Costa Rica single origin. The caffeine content of the Costa Rica Tarrazu is removed using the Swiss Water Process. It is processed traditionally wet and dried in patios.
Origin: Tarrazu high mountains
Roast Level: Medium roast
Cup notes: A full-bodied decaf coffee with a bubbly finish and well-balanced flavor
Taste notes: With hints of crisp and toasty Tarrazu apples.
Recommended brewing method: Drip, Pour-over, French Press
Costa Rica Decaf Tarrazu Coffee is the decaf version of this fine single origin coffee.
Originating from the Tarrazu high mountain ranges south of San Jose. The Tarrazu mountains and cool temperatures, provide full-bodied and an extremely lively finish, smooth, bright cup, well balanced flavor with a subtle chocolate flavor.
The decaffeination process uses SWISS WATER.
The Swiss Water process is a taste-driven, 100% chemical free decaffeination process that delivers for our Costa Rica Decaf Tarrazu Coffee that is 99.9% caffeine-free while protecting the unique origin characteristics and flavor. Most other processes use chemical solvents, like Methylene Chloride or Ethyl Acetate to decaffeinate coffee beans.
This process maintains a clean original taste for our Costa Rica Decaf Tarrazu Coffee.
- Medium roast
CUP NOTES: Balanced, medium body and acidity
FLAVOR NOTES: Crisp, toasty Tarrazu,Apple
COFFEE PROCESSING: Traditional wet process
Swiss Water Process
DRYING: Patio and mechanical
- Grounds and Hounds – Single Origin Peruvian Decaf
The Grounds and Hounds Single Origin Peruvian Decaf is decaffeinated using the Swiss Water Process. Grounds and Hounds used 100% Arabica coffee beans cultivated in farms with an altitude level between 4,200 to 6,000 feet above sea level. The beans are washed and sun-dried to deliver a delicious decaf coffee.
Origin: Peru
Roast Level: Light roast
Cup notes: Medium-bodied with low acidity
Taste notes: Features notes of red apples and toasted vanilla.
Recommended brewing method: Pour-over, French Press, Drip
For the light roast decaf lover, our Single Origin Peruvian Decaf coffee uses the highest quality 100% Arabica, 100% Fair Trade Organic Peruvian beans that can be found, which are then decaffeinated through Swiss Water Processing. Featuring notes of toasted vanilla, red apple, and low acidity, this decaf is a must-try.
- Swiss Water Processed Decaf
- 100% Fair Trade Organic Certified
- 100% Arabica
- Light Roast
- Whole Bean and Ground
- 12 oz.
- Lion Gold Roast Decaf Hawaiian Coffee
The Hawaiian Decaf coffee by Lion Gold Roast is a flavorful decaf great for daily breakfast. The coffee beans are decaffeinated using the Swiss Water Process.
Origin: Hawaii
Roast Level: Light to medium roast
Cup notes: A bright cup of coffee with a mellow taste and citrusy finish
Taste notes: With notes of brown sugar, milk chocolate and hints of bright, fruity flavor
Recommended brewing method: French Press, Drip, Pour-over
LION Gold Coffee is a classic light roast coffee and makes a great breakfast coffee. And while the regular LION Gold has a hefty caffeine kick, the decaffeinated version gives you all the flavor burst, without the caffeine. It's bright in the cup, with a mellow taste and a sweet and slightly citrus finish. Decaffeinated using the Swiss Water Process®, which uses pure fresh water and zero harsh chemicals - never compromising the quality of our beans so you can enjoy the taste of Aloha, without the caffeine!
- Volcanica – Sumatra Mandheling Decaf Coffee
This Volcanica decaf blend is the decaf and dark roast version of the Sumatra Mandheling single origin. The decaffeination process used is the Swiss Water Process that frees the coffee from caffeine by 99.9%.
Origin: Sumatera Utara
Roast Level: Dark roast
Cup notes: Delightfully smooth with a creamy, heavy body and low acidity
Taste notes: With hints of brown sugar and winey dried fruit
Recommended brewing method: Pour-over, French Press, Drip, Cold Brew
Sumatra Mandheling Decaf Dark Roast Coffee is the decaf and dark roast version of this fine single origin coffee. This is a rare Indonesian coffee that is delightfully smooth with a rich heavy body, low acidity and an exotic flavor with an intense syrupy aftertaste and an earthy richness. The decaffeination process uses SWISS WATER. The Swiss Water process is a taste-driven, 100% chemical free decaffeination process that delivers coffee that is 99.9% caffeine-free while protecting the unique origin characteristics and flavor of this Sumatra Mandheling Decaf Coffee. Most other processes use chemical solvents, like Methylene Chloride or Ethyl Acetate to decaffeinate coffee beans. This process maintains a clean original taste for our Sumatra Mandheling Decaf Coffee.
- Kicking Horse Coffee – Swiss Water Decaf Coffee
The Decaf Horse Coffee is a Kosher coffee processed using the Swiss Water Process to remove caffeine content. It is roasted in the rocky mountains to deliver a deep, dark, and delicious coffee you can drink every morning.
Origin: Central and South America
Roast Level: Dark roast
Cup notes: Rich and slightly syrupy with a mellow finish
Taste notes: With hints of dark chocolate, brown sugar, cacao nibs, and toasted hazelnuts
Recommended brewing method: Pour-over, French Press, Drip, Cold Brew
- Dark roast, whole bean: Swiss water process. Decaffeinated coffee should be exactly like every other one of our blends: deep, dark and delicious. Tip top taste with a mellow finish
- Tasting notes, brew method: Rich, dark chocolate, cacao nibs, brown sugar and roasted hazelnuts. Recommended methods: French press, drip machine, pour over and cold brew
- ORIGIN CENTRAL & SOUTH AMERICA: Grown in a socially and environmentally responsible way, by farmers with sustainable businesses they can depend on
- Organic, fairtrade, kosher, shade grown, Arabica coffee: Coffee that is good and fair for the coffee drinkers, the farmers and the planet. 100 percent certified
- Roasted in the rocky mountains: It’s all deep, dark and delicious, roasted right below the towering Canadian rocky mountain peaks.
- Cafe Don Pablo Colombian Decaf – Swiss Water Processed
The Cafe Don Pablo Colombian decaffeinated coffee is processed using the Swiss Water Process to remove most of the roasted Arabica coffee beans’ caffeine content. The Don Pablo beans are GMO-free and artisanally roasted in small batches to ensure freshness.
Origin: Colombia
Roast Level: Medium to dark roast
Cup notes: Smooth body and low acidity with a clean finish
Taste notes: Features notes of caramel and cocoa with hints of citrus undertones
Recommended brewing method: French Press, Pour-over, Drip
- All Natural Swiss Water Process decaffeinated Colombian Supremo
- 2lb Bag
- Low Acid
- Carmel and cocoa with a hint of citrus. Smooth, clean finish with low acidity
- Medium-Dark Roast - Whole bean Arabica Coffee - GMO Free
- Artisan roasted in small batches
- Try Don Pablo Risk-Free: Buy now, and if you don't love our coffees, contact us directly through Amazon, and we will happily refund your order
- Volcanica House Blend Decaf Coffee
The House Blend Decaf Coffee of Volcanica is a blend of high-quality coffee beans cultivated in South and Central America. The decaffeination process used for this decaf blend is Swiss Water to preserve the coffee beans’ original aroma and flavor.
Origin: South and Central America
Roast Level: Medium roast
Cup notes: Full, creamy body with sweet and bold flavor.
Taste notes: Sweet-toned
Recommended brewing method: French Press, Drip, Pour-over
Volcanica Decaf House Blend is an exquisite blend of South and Central American coffees distinguishable by it's sweet yet bold flavor and full rich body.
The decaffeinate process for our Volcanica House Decaf Coffee uses SWISS WATER. The Swiss Water process is a taste-driven, 100% chemical free decaffeination process that delivers coffee that is 99.9% caffeine-free while protecting the unique origin characteristics and flavor. Most other processes use chemical solvents, like Methylene Chloride or Ethyl Acetate to decaffeinate coffee beans. This process maintains a clean original taste for our Volcanica House Decaf Blend.
- Medium roast
- Roasted on demand
- NO FUN JO DECAF
The NO FUN Jo decaf brew by Jo Coffee is certified organic, 100% Arabica coffee bean with no flavoring added. The beans are decaffeinated using the Swiss Water method.
Origin: Coffee beans purchased from the top 2% coffee farms around the world.
Roast Level: Medium to dark roast
Cup notes: Full body and complex
Taste notes: With notes of sweet blueberry and milk chocolate
Recommended brewing method: Pour-over, Drip, French Press
- NO FUN JO DECAF PROFESSIONAL CUPPING NOTES: SWEET BLUEBERRY | MILK CHOCOLATE | COMPLEX | FULL BODY | NO FLAVORING ADDED | Descriptive terms are simply subtle undertones in the coffee itself and no flavors are added.
- Each batch of this fresh roasted organic coffee is hand-crafted, by artisan coffee roasters, in our micro-roastery.
- Available in 12 oz or a 2 lb money-saving package, both packaged with resealable tin-tie for convenient storage. We recommend using 2 tablespoons of ground coffee to 6 oz of water for optimal extraction with most brewing methods.
- Our organic coffee is specialty grade coffee, which is the top 2% specialty grade of organic Arabica raw coffee. This specialty grade coffee is sourced worldwide through direct sourcing and through a dedicated team of coffee cupping experts. Not all coffee is created equal.
- This coffee is USDA Certified Organic, Fair Trade Certified, and Kosher Certified.
Wrapping-up Decaf
Decaf coffee is an alternative coffee beverage for people with caffeine intolerance. Yet, decaf coffee’s taste profile is not the same because factors such as the decaffeination process, roast level, and the type of coffee beans used can affect the taste. Other contributing factors that can affect the taste of decaf are storage method, grind size, and the freshness of the beans.
Yet, learning how to brew decaf roast according to your taste preference can live up to your coffee expectations. When you search for the best decaf coffee to drink, look for the brands with coffee beans that match your palate.
Have you tried decaf coffee? What are your decaf coffee drinking experiences? How do you store and brew decaf coffee to keep its aroma and flavor? Please share with us your decaf coffee thoughts at the comments below.
