Good decaf is not a contradiction. We know that's a controversial opinion. We stand by it.
This is the Maya, sourced from Esmeralda, Mexico and decaffeinated using the water process — a method that removes caffeine using water and osmosis rather than chemical solvents. It preserves more of the bean's original character than most decaf processing methods, and it shows in the cup.
Medium-light roast. Low acidity. Chocolate, tobacco, and baklava — which is a combination that should not work as well as it does. It's warm and a little complex, with enough body to feel like a proper cup and none of the bitterness that gives bad decaf its reputation.
For the evening drinker. For the person who wants the ritual without the 2am ceiling stare. For the pregnant friend who misses coffee and deserves better than a sad pod.
BREWING NOTE
Water process decaf extracts slightly differently than caffeinated coffee — it can over-extract quickly, especially in espresso. Grind a touch coarser than usual and pull a shorter shot if you're going the espresso route. In drip or pour-over, standard parameters work fine.
Good decaf is not a contradiction. We know that's a controversial opinion. We stand by it.
This is the Maya, sourced from Esmeralda, Mexico and decaffeinated using the water process — a method that removes caffeine using water and osmosis rather than chemical solvents. It preserves more of the bean's original character than most decaf processing methods, and it shows in the cup.
Medium-light roast. Low acidity. Chocolate, tobacco, and baklava — which is a combination that should not work as well as it does. It's warm and a little complex, with enough body to feel like a proper cup and none of the bitterness that gives bad decaf its reputation.
For the evening drinker. For the person who wants the ritual without the 2am ceiling stare. For the pregnant friend who misses coffee and deserves better than a sad pod.
BREWING NOTE
Water process decaf extracts slightly differently than caffeinated coffee — it can over-extract quickly, especially in espresso. Grind a touch coarser than usual and pull a shorter shot if you're going the espresso route. In drip or pour-over, standard parameters work fine.