Tres Pinos Decaf
Enjoy Tres Pinos Decaf!
Shop for all our coffees at our Farmstand or here online in our Farm Shop.
Wait… decaf?
If I have an occasion to drink decaffeinated coffee, it's probably for a good reason, like though I don’t need a 2am buzz, someone showed up with a bottle of Kahlua® to put the finishing touch on the most amazing dinner ever. There are two potential problems with decaf coffee that we need to talk about: 1) it’s often not made from premium beans and 2) sometimes the decaffeination process involves some sketchy sounding chemicals that I'd rather not interact with. We believe we have found the solution to both of these issues in our Tres Pinos Decaf.
Start with the right beans
Let's start with the beans: traceable, single-origin arabica beans from an organic cooperative in Ethiopia, where coffee first emerged in the world. While some coffees are expressed as specific varietals with names like SL28 and SL34, these beans are noted as "heirloom" because they are native plants, possibly of 1000 variations, that are cultivated in a natural setting. A dry process Ethiopian heirloom bean is always worth a look because of the insight it can provide on the oldest coffee varieties in the world. The best way to get good decaf is to start with great beans, and these are some of the best. (Stay tuned for more caffeinated explorations of Ethiopia!)
Just add water
Decaf coffee comes from a process of removing caffeine from beans. Some decaffeination processes depend on the use of methylene chloride or ethyl acetate (also found in nail polish removal liquid). I don't know if that’s bad, but it strikes me as something to be avoided if possible. The Tres Pinos Decaf is processed with water as the only solvent. The certified-organic Swiss Water process re-hydrates the beans with water and manipulates temperatures such that 99.9% of the caffeine is washed away. The beans are dried and then make their way to our roaster.
I don't drink decaf very often. Our packaging seals the beans in a way that should keep them fresh for a few months. Whole coffee beans lose their brilliance as they age, but are enjoyable years after roasting. I've had a mason jar of this coffee on our shelf for a month now and make myself a single after-dinner cup whenever I have time to enjoy it.
The cupping experience
Often, Ethiopian coffee is described as having flavors like green apple or lime. That's not the case with this coffee and I suspect the decaf process obscures some of that terroir. I taste more of a berry flavor or darker, sweeter fruits like plum and dates. It’s an enjoyable cup without any of the funk one expects from supermarket decaf. I think the Tres Pinos Decaf is a great way to warm up in the evening, perhaps with a splash of your favorite mixer.