The days of “death before decaf” are long over. In the past few years, we've seen coffee processing advance at a rapid rate. Along with the rise of fruit co-ferments, anaerobic fermentation, and carbonic maceration, we have also seen a trend towards more attention to specialty decaf coffees.
Companies like Swiss Water and Luminous have recently released fruit co-fermented decaf offerings. Other brands like Frequent, Onyx, and Dekaf are devoting more attention to decaffeinated and low-caffeine coffees. It’s fair to say that this isn’t just a fad: according to recent market research, the international decaf coffee market will grow by 6% to 7% annually over the next five years, projected to reach over US $28.8 billion by 2030.
Something Special at the Source
Our green buyer and head roaster, Bryant recently took a trip to Colombia in February. While there, Bryant cupped and met with producer Elias Roa Parra. The coffees on the table were delicious, and when he learned that a small amount of their decaf was available with our importing partner, Cafe Imports, Bryant knew he'd be bringing it into our lineup.
Cupping coffees at Elias Roa Parra's coffee farm
With the growing consumption of decaf coffee, Bryant knew that adding this single estate decaf from Elias to our wholesale menu was a great opportunity to attract a new demographic of customers.
Traceability is Trending
We know that traceability is a big draw for specialty customers; people want to know where their coffee comes from, down to the hectare. It’s nice to know exactly where the coffee is produced in order to get a good idea of ethical trading practices, as well as clear and concise information on processing methods, varietal, and altitude.
Another big reason that this single estate offering appealed to us is the promise of overall consistency. When buying a coffee from a single estate, you can know how that coffee will taste, roast, and brew, as opposed to a regional offering where producers, farmers, elevation, and even sometimes processing methods can vary. Having a consistent, trusted source of information ensures that you get the results you want from your coffee even into the next harvest cycle.
Coffee blossoms at Elias Roa Parra's farm
With growing interest in decaf, it’s important to have an offering that decaf drinkers feel is on par with the other specialty coffees on your menu. Gone are the days when just one generic “Colombia Decaf” could cover all your bases. Now, a traceable, unique offering for those caffeine-conscious customers can lead to more revenue and return sales.
From left: Elias Roa Parra, Yurany Roa Sanchez, and Erna from Roestbar in Berlin
