KAHA Decaf Blend

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Dark Chocolate | Molasses | Smooth

Kaha Decaf Blend - for those who don't want the jitters, but still want amazing flavor!

When crafting our Kaha Decaf blend, we approached it with the following goals in mind:

• A structured flavor profile as opposed to a typical "dull" tasting decaf
• Tastes just as good with Milk, Cream, Almond or Oat Milk, as it does on its own
• Can be brewed across multiple brew methods such as a drip machine, pour over, as well as immersion style brewing such as the French Press and Aeropress
• A balance of flavors including Dark Chocolate and Molasses
• We wanted a three dimensional profile of: sweetness, dark chocolate, and a long aftertaste

Our primary goal when creating this decaf was to have a blend that offered structured flavor notes, without being a dull tasting coffee. We found that coffees from Mexico when decaffeinated were almost indistinguishable from their caffeinated counterparts - making our decaf blend extremely drinkable across most brew methods and able to stand up very well to Milk, Cream, Almond or Oat Milk.

Decaffeination Process:

Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.