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COMPOUND ANALYSIS
BODY
MED
SWEETNESS
MED
ROAST LEVEL
MED
FINISH
LOW
AROMA
MED
When the reactor powers down, this is what’s left - smooth, steady flavor without the fallout. Decommissioned Roast proves that going decaf doesn’t mean going dull.
Sourced from Colombia’s Valle del Cauca, this coffee grows high in the mountains, between roughly 5,500 and 7,000 feet above sea level, in a region known for its biodiversity and pristine landscapes. Here, local producers practice agroecology and community-based farming, preserving both the land and their legacy.
Caffeine is removed through a natural sugarcane ethyl acetate process - a method born from Colombia’s own crops. Ethanol from fermented sugarcane molasses is combined with acetic acid (the main component in vinegar) to create ethyl acetate, which binds to caffeine without stripping flavor. After a careful rinse and gentle drying, up to 97% of the caffeine is gone, but the rich chocolate and roasted almond notes remain fully charged.
The result is a clean, full-bodied cup with comforting sweetness - a roast that’s powered down, but never powered out. Perfect for late shifts, calm nights, or anyone who prefers their flavor without the aftershock.
☢ Brew Guide
Decommissioned Blend
Decaf · Medium Roast
Tasting notes: chocolate · roasted almond · full body
Dial it in: A steady press brings out the roasted-almond sweetness in a compact cup.
House baseline: 60g : 1000ml (≈1:16.7). Keep the ratio steady — let grind do the work: finer for lighter roasts, coarser for darker. Always brew with fresh, filtered water and grind just before brewing.
