For years, the phrase ‘Death Before Decaf’ echoed through specialty coffee circles like an inside joke, edgy, ironic, and just a little bit snobby. Decaf was the punchline, the last resort. If you were drinking it, it probably meant you had no other option or no taste.
But the times, they are a-changin’.
Specialty coffee is evolving, and so is its audience. More and more people are reaching for decaf. Not because they’re giving up on bold flavor or complex notes, but because they don’t have to anymore. Thanks to modern decaffeination methods and quality-first sourcing, decaf can now hold its own against any high-caffeine brew. It's no longer about compromise, it's about possibility.
Welcome to the era of thoughtful decaf.
Why Decaf Coffee Used to Taste So Bad
Let’s be honest: decaf had a reputation, and it wasn’t a good one. But that reputation didn’t come out of nowhere.
For decades, the decaffeination process was brutal on beans. Many producers used aggressive chemical treatments that stripped away the subtleties we love in a great cup of coffee. To make matters worse, decaf was often made from lower-grade beans. Meaning you started with a mediocre product and made it worse.
The result? Flat, bitter, uninspired coffee.
On top of that, older decaf methods were rarely sustainable or transparent, making them a no-go for eco-conscious consumers. For a long time, decaf wasn’t just bad,it was an afterthought. A cup nobody asked for.
How the Sugarcane Decaf Method Changed Everything
At Rum Baba, we believe everyone deserves lekker coffee, whether it’s packed with caffeine or not.
From the start, we’ve treated decaf with the same care and creativity as all our other coffees. For those who are pregnant, cutting back, or just want a mellow cup for a cozy night in, we make sure you’re not missing out.
The game-changer? The Sugarcane Decaf Process. A natural, more sustainable method done right at origin in Colombia.
Instead of harsh chemicals, this process uses ethyl acetate (EA) derived from fermented local sugarcane (aka molasses). It gently removes caffeine while preserving the bean’s full character. The result is a decaf that’s sweet, clean, and flavorful.
The Decaf Process, Simplified
If you’re into the technical side of things, here’s how it works:
- Beans are lightly steamed to open up their pores
- They’re then rinsed with natural ethyl acetate (EA) for about 10 hours to remove caffeine
- Afterward, they’re steamed again to remove any residual solvent
- Finally, they’re dried to bring them back to their original moisture content
And just like that, you’ve got a clean, vibrant, and naturally processed decaf. One that’s easy on the environment and easy on your taste buds .
Explore Our Decaf Collection
Curious about our selection? We always feature both a light roast and medium roast decaf in our lineup, each with its own unique flavor profile. And for something a little more special, don’t miss our limited-edition 'Night Owl' decaf, the last batch is here!
Explore Our Decaf Selection Now
