Decaf Le Calme – Mexico

THE BEANS

BREW GUIDE

Le Calme works with everything. Espresso, drip, French press, pour-over. It’s your guilt-free evening cup, your second pot of the day, or your all-day decaf coffee if you’re cutting back on caffeine. It behaves closer to a regular coffee than any decaf you’ve tried. In milk drinks, this Mexican decaf holds its character the same way our caffeinated roasts do. No compromise, just coffee without the jitters.

ROAST APPROACH

Medium-dark, leaning into the sweetness. Decaf beans roast differently. The sugarcane process makes them more porous, so they absorb heat faster and the cracks are harder to read. We slow the roast down to compensate, giving it an even development that regular speed would miss. The goal is to bring out the chocolate and brown sugar that Chiapas is known for, while keeping enough structure that the cup doesn’t fall flat.

SUGARCANE DECAF PROCESS

Most decaf uses industrial solvents that strip flavor along with caffeine. Le Calme is decaffeinated using a compound naturally derived from fermented sugarcane (ethyl acetate), with no chemicals added. The green beans are steamed to open their pores, the caffeine is gently dissolved out, and the beans are dried back down. The result is 99.9% caffeine-free with virtually no flavor loss. You’re tasting the coffee, not the process.