Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Rich and creamy decaf coffee beans
Profile
Flavor: Rich, velvety, with pronounced creamy mouthfeel and subtle sweet notes (caramel, toasted nuts).
Roast: Medium–medium-dark to enhance body and bring out chocolatey and caramel tones without bitterness.
Origin: Often a blend of Latin American beans for balanced acidity and African/Asian beans for body and complexity.
Decaffeination: Look for Swiss Water Process or CO2—methods that preserve flavor and minimize chemical residues.
Tasting notes
Aroma: Warm, inviting scent with hints of cocoa and baked caramel.
First sip: Smooth, full-bodied texture; mild sweetness up front.
Midpalate: Creamy, low acidity; flavors of milk chocolate, toffee, and roasted hazelnut.
Finish: Clean, lingering creaminess with gentle bittersweet cocoa.
Brewing tips
Grind: Medium for drip and pour-over; slightly coarser for French press to enhance body.
Water temperature: 90–96°C (195–205°F) to extract sweetness without over-extraction.
Ratio: Start 1:15–1:17 (coffee:water by weight) and adjust to taste.
Brew time: 3–4 minutes for pour-over; 4–5 minutes for French press to maximize creamy body.
Milk: If you want an even creamier cup, add steamed milk or a splash of light cream—this complements the natural flavors without overpowering them.
Buying and storage
Buy whole beans and grind just before brewing for best flavor.
Store in an airtight container in a cool, dark place away from heat and moisture.
Use within 2–4 weeks of roast date for optimal freshness.
Pairings
Best with pastries like almond croissant, banana bread, or shortbread.
Complements mild cheeses or a simple chocolate dessert.
Who it’s for
Decaf drinkers who want a satisfying, indulgent cup with full body and creamy texture.
People sensitive to caffeine who still enjoy rich coffee flavor.
Rich and creamy decaf coffee beans
Profile
Flavor: Rich, velvety, with pronounced creamy mouthfeel and subtle sweet notes (caramel, toasted nuts).
Roast: Medium–medium-dark to enhance body and bring out chocolatey and caramel tones without bitterness.
Origin: Often a blend of Latin American beans for balanced acidity and African/Asian beans for body and complexity.
Decaffeination: Look for Swiss Water Process or CO2—methods that preserve flavor and minimize chemical residues.
Tasting notes
Aroma: Warm, inviting scent with hints of cocoa and baked caramel.
First sip: Smooth, full-bodied texture; mild sweetness up front.
Midpalate: Creamy, low acidity; flavors of milk chocolate, toffee, and roasted hazelnut.
Finish: Clean, lingering creaminess with gentle bittersweet cocoa.
Brewing tips
Grind: Medium for drip and pour-over; slightly coarser for French press to enhance body.
Water temperature: 90–96°C (195–205°F) to extract sweetness without over-extraction.
Ratio: Start 1:15–1:17 (coffee:water by weight) and adjust to taste.
Brew time: 3–4 minutes for pour-over; 4–5 minutes for French press to maximize creamy body.
Milk: If you want an even creamier cup, add steamed milk or a splash of light cream—this complements the natural flavors without overpowering them.
Buying and storage
Buy whole beans and grind just before brewing for best flavor.
Store in an airtight container in a cool, dark place away from heat and moisture.
Use within 2–4 weeks of roast date for optimal freshness.
Pairings
Best with pastries like almond croissant, banana bread, or shortbread.
Complements mild cheeses or a simple chocolate dessert.
Who it’s for
Decaf drinkers who want a satisfying, indulgent cup with full body and creamy texture.
People sensitive to caffeine who still enjoy rich coffee flavor.