Why does decaf always get such a bad rap?
What did decaf ever do to you anyway?

Decaf used to have a bad reputation as tasting bitter and being full of chemicals. Even today, most coffee peeps are not passionate about decaf coffee...but we're here to change that. Because all of our coffee is amazing. Even the decaf.

Back in the day...coffee was decaffeinated using unsavory chemicals, which is no bueno, and produced weak bitter coffee. The process could be expensive and to keep the prices lower, often old coffee  or lower quality beans were used.

But you know that's not how we roll... More than not, we use the Swiss Water Process, which gently removes the caffeine using carbon dioxide or a charcoal filter, leaving the flavor of the bean. It’s decaffeinated coffee without compromise. BONUS: It's eco-friendly.
And...of course we still use only the highest quality green coffee beans.


What is DECAF?

Decaf coffee beans have had at least 97% of their caffeine removed.

Usually still contains about 3 mg per cup, an average cup of regular coffee contains about 70–140 mg of caffeine.

The beans are decaffeinated before they’re roasted and ground.

And why?

• Less anxiety/stress and better sleep are associated with less caffeine consumption.

• Often solves the acid reflux, heart burn or digestive issues some have with coffee.

• Still has all the anti-oxidants we love. (Said to reduce risks of some cancers and diabetes.)

• Has no adverse effects on the heart. (Just leaving you with the happy love effects.)

• Polyphenols in coffee beans are responsible for boosting the brain's cognitive abilities and improving memory. (GOOD NEWS: they're not lost during the decaffeination process.)

• Still a great source of hydration.

• Pregnant and nursing mamas still need a coffee fix. (Trust us, it's true.)

There you have it. The ins and outs of decaf. Ready to take a taste?