Here’s something to stir your curiosity: decaf coffee is getting a second act. Frequent Coffee, the San Diego brand redefining what reduced-caffeine coffee can be, has expanded its lineup to include decaf offerings processed through methods once reserved for caffeinated lots. Think carbonic maceration, yeast inoculation, and thermal shock treatments—techniques that once felt out of reach for decaf. The result? A collection that challenges the notion that decaf must be bland or basic.
At the heart of this expansion is a commitment to flavor and origin. Frequent Coffee’s new lineup features single-origin decaf from Colombia’s Tolima, Cauca, and Huila regions, as well as Nicaragua’s Jinotega. These coffees are processed using anaerobic fermentation, mucilage-based decaffeination, and guided yeast inoculation—approaches that preserve the terroir while coaxing out fruit-forward, floral, and layered profiles. For example, a carbonic-macerated decaf from Jinotega, sourced via Gold Mountain Coffee Growers, showcases how traceability and precision can elevate even the most unconventional methods.
The brand’s founder, Mark Gano, isn’t just talking about technique. “Decaf has long been an afterthought,” he says. “We’re proving it can be as expressive and intentional as any specialty coffee.” This isn’t about gimmicks—it’s about reimagining the process. By working with producers who treat decaf with the same care as fully caffeinated lots, Frequent Coffee is bridging a gap in the industry. The outcome? A lineup that ranges from vibrant, experimental profiles to balanced, approachable options, proving decaf doesn’t have to compromise on complexity.
Frequent Coffee’s approach also reflects a broader philosophy: not every coffee needs to be extreme to be special. The brand maintains a roster of traditional decaf, half-caff, and full-caff options for those who prefer consistency over novelty. Yet, the new lineup offers a glimpse into what’s possible when craftsmanship meets innovation. Whether you’re a decaf purist or a curious explorer, there’s something here to satisfy.
Does it deserve a seat at the specialty table—or is it already there.
What’s your take on decaf’s potential? Does it deserve a seat at the specialty table—or is it already there?
KEY POINTS: Frequent Coffee’s new decaf lineup leverages rare techniques like carbonic maceration and thermal shock to unlock complex flavor profiles. The brand emphasizes origin transparency and producer collaboration, ensuring decaf isn’t just a compromise but a craft in its own right. By balancing experimental and traditional offerings, Frequent Coffee proves decaf can be both expressive and accessible.
CLOSE: What’s your take on decaf’s potential? Does it deserve a seat at the specialty table—or is it already there?
Questions & Answers
What rare processing methods does Frequent Coffee use?
Frequent Coffee uses rare methods like anaerobic fermentation and cold brew processing to enhance flavor and create unique decaf options.
How many decaf options are in Frequent Coffee’s new lineup?
Frequent Coffee’s new lineup includes over 10 specialty decaf options using rare processing methods.
Information sourced from industry reports and news outlets.
