Anodyne Coffee Roasting Co. sources this organic decaf from smallholder farms across Chiapas, Mexico, then sends it through the Swiss Water Process—a chemical-free decaffeination method that preserves the coffee's essential character. The result is a medium-dark roast that tastes like actual coffee, not the ghost of one. If you've been burned by flat, papery decaf in the past, this is your reset.
Tasting Notes
Rich cocoa and caramel sweetness anchor the cup, lifted by a bright note of orange zest on the finish. The body is smooth and approachable, with enough weight to feel satisfying but not heavy. Acidity is gentle and rounded—think bittersweet chocolate rather than citrus punch. The finish lingers with toasted nut and a whisper of stone fruit. This is the kind of decaf you'd serve to guests without mentioning it's decaf.
Brew Methods
This coffee shines across almost every method. It pulls a balanced espresso with thick crema and chocolate-forward sweetness. For pour over (V60, Chemex), dial in a medium grind to highlight the orange zest brightness. French press brings out the fuller body and cocoa richness. It's also excellent as cold brew—the Swiss Water Process keeps the extraction clean and sweet even at extended steep times. Avoid ultra-light roasts methods; this coffee wants a bit of body behind it.
About the Roaster
Milwaukee-based Anodyne Coffee Roasting Co. has been sourcing and roasting exceptional coffee since 1999, with a focus on organic and fairly traded beans that taste as good as their ethics suggest.
Not sure which grind size to order, or which grinder would pair best with this coffee? Clive's team is here to dial you in—reach out anytime for brew advice and equipment recommendations.