Of where it came from, how it was grown, and who took the time to prepare it. Lately, one chapter in that story has started to grow. Decaf, once overlooked, is beginning to find its place.

We’ve noticed a quiet shift. Decaf is no longer just a request we hear from time to time — it’s becoming part of the regular conversation. In the last year, interest in our decaffeinated coffee has grown steadily, with sales in May and June more than 85 percent higher than the same time last year.

There are many reasons someone might choose decaf. Better sleep. Less caffeine. A second cup later in the day. Whatever the reason, we believe the experience should be no different. The same care in sourcing. The same attention in roasting. The same depth in the cup.

Our decaffeinated coffee is made using the Swiss Water Process — a clean, chemical-free method that relies on time, temperature, and fresh water to gently remove the caffeine while preserving the natural character of the bean. We roast it to a medium development, though the Swiss Water Process lends the beans a darker appearance than their taste would suggest.

The cup, however, is smooth and rounded. You’ll find notes of dates and chocolate, and a soft fig roll sweetness that lingers. It is not a replacement. It is not a compromise. It is simply another way to enjoy good coffee — and we are pleased to see more people discovering that for themselves. As always, we feel fortunate to be part of that journey.

Discover our Decaffeinated Swiss Water Process Organic Coffee.