Decaf

In 2022 we made the decision to diversify our sourcing for decaffeinated coffee. Rising costs and and inconsistency in freight channels meant that our source for Swiss Water Process decaffeinated coffee was increasingly unreliable due to the amount of transport required to get it to our roasting facility.Like many roasters, we began sourcing what is commonly referred to as “Sugar Cane Process” decaf because it is much more readily available, and tends to produce a much more complex cup of coffee more similar in profile to our caffeinated offerings.We’ve had several customers ask about the change, so we wanted to provide a little bit more information on the process. The process is also known as Ethyl Acetate (E.A.) decaffeination. Ethyl Acetate is a naturally occurring ester present in a number of fruits as well as during the fermentation stage of processing sugar cane into granulated sugar. This natural ester acts as a solvent that bonds naturally to caffeine molecules, so coffee seeds