Decaf can be delicious. This one is: cocoa, maple sweetness, a comfortable heavy body, and you can drink it at 9 p.m.
Tasting notes: cocoa // maple // oak
The coffee. A Peruvian coffee decaffeinated with the Swiss Water process, which uses only water, time and temperature, no chemical solvents, and keeps the flavor of the original bean. Low-to-medium acidity, a heavier body, cocoa and oak with a maple-like sweetness. We roast it with the same care as everything else, which is rarer than it should be.
How we'd brew it. However you brew the regular stuff. Drip and French press are its sweet spot.
Roast level? We intentionally don't print one on our packaging. Roasts go in and out of fashion (dark roast was the thing a decade ago, light roast a few years back) and we don't chase them: good coffee is timeless. Every coffee here is roasted to the profile where it tastes best: never so light it turns sour, never so dark it tastes burnt. The roast is there to bring the coffee out, not to cover it up. Two things worth knowing: dark roast isn't stronger (strength comes from using more coffee), and roasting doesn't add caffeine; if anything, a scoop of lighter roast has a touch more. If you usually reach for a dark roast, start with Guatemalan or Shiftwork Espresso, and watch for our occasional special dark, like Angelitos Dark.
Roasted in small batches at our roastery in Crown Point, Indiana. We roast to order, so your bag ships within days of roasting. Whole bean (it stays fresh far longer than ground), in 10 oz, 2 lb and 5 lb bags. Drink it every week? Join the Coffee Club and save 5–15% on every delivery. Free shipping on orders over $150, or pick up at the café on E. Goldsborough St. in Crown Point. Turn by the tank on Main Street.
