After Hours is rich and just slightly sweet with a great spiciness and smooth lingering aftertaste. It combines a nutty Guatemalan bean with an earthy Indonesian and a bright Tanzanian.

Not long after I developed our Bistro Blend, an employee asked, “David, Bistro is so popular, why don’t we have a Bistro Decaf?” That’s all it took and I came up with a decaffeinated version using the same three coffees (South and Central American coffees with a bit of dark roasted beans). It’s been a …

Inhale deeply the outstanding aroma of this Indonesian and Central American coffee blend. Then sip and linger over its smooth finish.

Silky smooth and with a nutty finish. You’ll enjoy this Colombian any time of day. It is fragrant, mellow and brews a remarkably well-rounded cup of coffee.

This well-balanced Central American decaf has a rich and tangy aroma. Savor its smooth finish morning or afternoon.

I must admit that I didn’t pay much attention to decaffeinated coffees until I turned 40. Regular coffee started keeping me up all night if I drank it after 6 PM. I then spent a lot of time selecting great decafs and roasting them to perfection. This is my favorite—a blend of Sumatran and Espresso …

Naturally decaffeinated Espresso Roast coffee. Smooth and sweet, this decaf is roasted very dark brown in color, giving you a slightly caramel flavor with spicy overtones. It has been said that decaffeinated coffee does not produce a crema. When brewed properly you’ll be amazed. Freshness is the key! Decaffeinated using natural ethyl acetate derived from …

Enjoy the distinctive floral aroma with its fruity brightness. This varietal has an elegant, sweet and clean finish.

This is the very darkest of the decafs. With its bittersweet flavor and spicy overtones, you’ll find this southern-European style coffee makes an excellent complement to chocolate and rich desserts but without the caffeine.

You can drink this coffee into the wee hours of the morning. This complex yet smooth and balanced blend consists of Central & South American beans.

A chocolaty African bean is combined with a deeply earthy Indonesian varietal to create a deep full bodied flavor with spicy overtones. It is wonderfully balanced

Our absolute darkest espresso blend. It pulls a deep and intense shot.

Decaffeinated using only pure water and an activated charcoal filter. It is a bit milder in flavor than the regular Organic Peru Penachi with a nutty aroma. Shade grown & bird friendly. The Organic Crop Improvement Association (OCIA) certifies this coffee.

Decaffeinated using only pure water and an activated charcoal filter. The small Indonesian Island of Timor lies between Sulawesi and Australia just north of the Timor Sea. You’ll find the coffee beans grown on this isle to be mild with a clean finish. Certified by The Organic Crop Improvement Association.

This organic Ugandan coffee is decaffeinated using only pure water and an activated charcoal filter. You’ll find it is well balanced with a slight fruitiness in its finish. Uganda is known for its fertile soils. The East African country is bordered in part by Kenya, Tanzania and Lake Victoria. Certified by The Organic Crop Improvement …

Deeply rich in earthy flavor, this decaf is also quite low in acid when compared with other coffees. Only a Sumatran could deliver flavor and body like this in a decaffeinated coffee.

This complex blend of Indonesian, African and dark-roasted Italian coffees has a heavy body and pronounced lingering aftertaste.

Decaffeinated Vienna Roast coffee is roasted until oils just rise to the surface. This decaf has a distinctly rich body and character. It is a wonderfully versatile coffee – ideal for when you want dark, but not too dark.