Not all decaf is created equal. For us, the priority is flavour. We look for beans that are naturally sweet, structured, and lively so that even after decaffeination they keep their character and depth.

To achieve this, we use the Swiss Water Process, a gentle, chemical-free method that has been perfecting decaf since the 1930s. The process is simple but clever. First, green coffee is soaked in water to create a solution called Green Coffee Extract. This water is already full of all the soluble compounds from coffee—everything that gives coffee its sweetness, aroma, and body—except the caffeine.

When fresh beans are added to this solution, the caffeine leaves the beans into the water, but all the flavour compounds stay behind. Over time, the beans become decaffeinated while retaining their natural sweetness, structure, and complexity.

We source decaf with the same care as any other coffee, choosing lots that carry clarity, balance, and layered flavours. The result is a coffee that works beautifully on its own or in milk, and delivers the presence and depth you expect from any of our roasts.