We all like and praise specialty roasters. We recommend them online, we tell our friends about. The coffee is great.
… Except when it’s isn’t. And you still paid specialty price for it.
Do you have any bad experience with specialty roasters, places you won’t go back to? Have you ever encountered roasters claiming to sell specialty coffee, but when you open the bag it’s worse than supermarket coffee?
This isn’t “name and shame”, but more a general complaint. And that is “specialty decaf”.
Due to a heart condition, all I can drink these days is decaf.
And the predominant bean for this, due to the economies of scale, is the same bland Swiss water decaf Columbia used by roasters from Starbucks to many many specialty coffee roasters. And the result is the bland, ashy, muddy decaf we all lothe.
Thankfully, some specialty roasters have started switching away from the awful water process to EA and CO2, though still mostly using the same tired Columbia strains.
Of the two newer decaffination methods, EA is significantly better at keeping the flavors faithful to the original bean (tested with several blind tastings), but roasters still tend to roast the results to medium / medium dark to bow to the greater market, which is really a shame.
There are a handful of roasters that have been attempting EA decaf at a light/medium-light roast level and the results are finally something I’d classify as “specialty decaf”, but my rotation is still only about 5 total bean/roast/roasters combos.
Hopefully the new caffine-free coffee cherry strains gets to market soon, I really really want to explore specialty coffee like I used to.
If you’re up for roasting your own (it’s easy and fun!) there is a great variety of decaf green beans.
www.sweetmarias.com/green-coffee.html
I regularly roast their decaf fazenda and it’s great.
It’s a cool idea, I will look into roasting some of my own.
I’m not trying to be a hater, but nearly all of the decaf there is using Swiss water process, which I’ve never had a good cup of. I do see one EA decaf, but it’s Columbia and I think I’ve drank enough decaf Columbia to last me a few lifetimes.
Amen to this. Many roasters don’t even put what process was used on the bag!
I’m not a decaf drinker but I’ve wanted to get into evening brewing and so I’ve tried some decafs but the selection is indeed very disappointing. Would love to see more work with selective breeding and gmo species that taste good, could be planted in different regions and altitudes to develop different flavors and don’t require any processing.
OP, sounds like you have an axe to grind yourself perhaps? Want to start us off?
Give 'em a break!
They’re necessarily small businesses, and if they get say, a bad sack of raw beans, or the roast doesn’t come out right for one reason or another, they still have to make a living.
when the coffee is mid, make the best of it. it’s still a rare luxury in the grand scheme of things. use it to practice latte art or brew it for your friends during book club.
