Originally developed as a decaffeinated espresso offering at our cafes, Decaf Eye of the Tiger is a seasonally evolvingdecafespresso blend that features in-season coffees. We think of it as a delicious espresso that just happens to be free of caffeine.
Our latest addition is delicately fruity and crisp, pairing decaffeinated coffees from Colombia, Mexico, and Brazil!
Delicately fruity and crisp with notes of citrus, cream soda, and almond brittle.
Roast Level
LightMed LtMedMed DarkDark
Origin Story
Smallholder Farmers
In this latest iteration of our Decaf Eye of the Tiger Espresso, we’ve combined three coffees from Latin America for an espresso greater than the sum of its parts.
The blend’s base is a washed coffee from Mexico’s Chiapas & Oaxaca states. It’s crisp acidity and medium body provide an inviting flavor profile for espresso preparations. This coffee was decaffeinated using the water process method at DESCAMEX in Mexico.
To bring a complex sweetness to the classic flavors of the Mexican component we added a Colombia from the Huila region. This coffee is decaffeinated at the Descafecol plant in Colombia using the EA method.
EA, or ethyl acetate, is a substance that naturally occurs in many fruits and vegetables, including sugarcane. Colombian sugarcane is used to produce EA, which is then combined with mountain spring water and used to decaffeinate the coffee. Here’s how the process works: The coffee is placed in a silo and first steamed to remove the silverskin. The coffee is moistened and then placed in the sugarcane EA solution. In a chemical reaction, the caffeine is removed as the EA circulates through the beans. Then, the coffee is steamed once again to remove any residual EA. The coffee is dried and then cooled down to room temperature once again. It is polished and then finally placed in bags for shipping to its final destination. This washed process preserves the natural flavor and quality of the coffee while removing 99.9% of the caffeine!
Finally, we used a natural, or dry process, Brazil to further round out the mouthfeel of the coffee. This coffee is nutty, mild, and sweet. It is a pleasant counterpoint to the more lively acidity found in the Mexican and Colombian components of this blend. It was decaffeinated using the water process method by Swiss Water in Canada.
Altitude
2,950-5,740 ft
Variety
Various
Processing
Washed, Natural
Why We Love This Coffee
Decaf Eye of the Tiger is a seasonally evolving espresso blend crafted with fresh, in-season coffees. Originally developed for our cafés, this decaffeinated blend remains a staple at all of our locations across California. We think of it simply as a delicious espresso—one that just happens to be decaffeinated. Both components are decaffeinated using a chemical-free water process.
While there are many variables that contribute to dialing in espresso, here are the parameters that have been yielding the best results in our lab:
1:2.2 coffee to water ratio in 28 seconds.
Sustainably Sourced
Good Coffee, Better Planet
We treasure our relationships in the global coffee community and invest in projects at origin to support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.
As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.
Sustainably Sourced