Decaf
BLEND

Trapper Creek Decaf

$20.00
Dried Fruit Graham Cocoa

Finally, decaf coffee beans that hold their own. Using the Swiss Water Process to decaffeinate carefully sourced coffees, we achieve unparalleled flavor and cup quality.

Quantity

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  • Free shipping
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Trapper Creek Decaf

Free Shipping
  • Free shipping
  • Constant Supply
  • Exclusive perks
  • Pause/cancel anytime

Direct Trade Sourcing

Sustainable Practices

B Corp Certified

The Story

This one-of-a-kind decaf starts with meticulously sourced coffees with flavors and profiles that can stand up to decaffeination. We then gently remove the caffeine using the Swiss Water Process, a certified organic technique that relies on hot water, osmosis, and an activated charcoal filter. The result is a decaffeinated coffee that maintains its complex flavors and aromas and produces a lightly sweet but full-bodied cup that makes for an outstanding espresso or drip coffee.

The Flavor Profile

Dried Fruit
Graham
Cocoa
Roast
Light & Bright Dark & Bittersweet
Acidity
Soft & Subtle Crisp & Bright
Intensity
Mellow Bold

"Best decaf ever, we frequently blend the decaf with other Stumptown coffees. Alone or as a blend it adds depth and character. We love it!"

Verified Customer

Choose Your Brew

  1. Grind your beans to medium coarseness (similar to table salt).
  2. Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
  3. Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.
  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction. Full Brew Guide
  1. Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
  4. Serve and Enjoy! Cheers. Full Brew Guide

Drip Coffee

  1. Grind your beans to medium coarseness (similar to table salt).
  2. Add water aim for good preheated water in the reservoir if your model allows, but don’t exceed the machine’s recommended fill.
  3. Add filter and coffee Use a clean paper filter. Add your ground coffee to the filter and level it gently.
  4. Start the brew and let the machine do the work.

French Press

  1. Warm up the press by rinsing it with very hot water.
  2. Measure and grind Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Add water discard the hot water and add coffee into the empty press. Start your count-up timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds.
  4. Stir At 1:00, use a wooden spoon or spatula to break the top layer we call the crust.
  5. Add more water Now, fill it all the way to the top with water. Put the top on and allow the coffee to brew without pressing it down.
  6. Press At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve and enjoy Serve it up. Pour coffee into a carafe immediately to avoid over extraction.
Full Brew Guide

Espresso

  1. Grind and dose coffee Remove the portafilter, wipe and dry the basket. Zero the scale. Grind ~19.5 g of coffee to confectioners’ sugar consistency directly into the portafilter. Tap once or twice to settle, distribute evenly with your finger, tamp until it resists, and ensure a level bed.
  2. Prep the machine Purge water through the grouphead to make sure everything is hot, then lock the portafilter into place.
  3. Pull a shot Engage the grouphead and start the timer. Put a cup under the portafilter and watch for a steady stream like tiny mouse tails. The extraction should run ~23–28 seconds for about 1.5 oz of espresso. If it’s too slow or long, grind coarser; if too fast, grind finer.
  4. Serve and Enjoy! Cheers.
Full Brew Guide

The Story

This one-of-a-kind decaf starts with meticulously sourced coffees with flavors and profiles that can stand up to decaffeination. We then gently remove the caffeine using the Swiss Water Process, a certified organic technique that relies on hot water, osmosis, and an activated charcoal filter.

The result is a decaffeinated coffee that maintains its complex flavors and aromas and produces a lightly sweet but full-bodied cup that makes for an outstanding espresso or drip coffee.

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