This water-processed decaf coffee is medium bodied and very balanced in acidity, bitterness, and sweetness. Notes of molasses and cinnamon are the highlights, with a sugary sweetness in the finish. The coffee is sourced from lots selected based on cupping evaluations. The green coffee is soaked in water to expand the beans for caffeine extraction, then introduced to a solution concentrated with coffee solubles that extract the caffeine without removing the coffee's particular flavor. The dark roast offers turbinado sugar characteristics.
Founded in 1983 by Mike McLaughlin, a Richmond schoolteacher, alongside Pete and Bob McLaughlin, this family owned roaster began with a repurposed peanut roaster holding just 10 pounds per batch. Based in Emeryville, California, McLaughlin has evolved into a multigenerational operation with Mike's son Mark rejoining the family business after a career in Silicon Valley tech. The company sources and roasts premium coffee beans with the same precision and care it has maintained since its founding, blending traditional values with modern specialty coffee standards.
