What is Half-Caff Coffee and Why is It Becoming so Popular?
Decaf coffee has long been the go-to option for many coffee drinkers looking to cut back on caffeine.
Many people endure caffeine sensitivity and seek alternatives to coffee and other beverages that contain caffeine. Besides, health-conscious younger generations are fueling the market for caffeine free or low-caffeine drinks.
In response to this demand, half-caff coffee is becoming more popular in the coffee sector to cater for the needs of caffeine-sensitive coffee lovers who are looking to still have a mild energy boost.
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What is Half-Caff Coffee?
Half caff coffee is nothing less than a blend containing a lower amount of caffeine than regular coffee. Generally, roasters create these blends using a decaffeinated coffee and another coffee that contains caffeine, with a 50% proportion. The end result is a coffee with a lower amount of caffeine.
Creating a half-caff coffee blend entails plenty of trials, in order to achieve a balanced cup and pleasant flavour notes, while avoiding caffeine jitters many people suffer. It offers an alternative for coffee consumers to enjoy their favourite drink, as more people watch their caffeine intake.
Learn More: Coffee And Health: Is Drinking Coffee Good For You?
Why Do People Seek Half-Caff?
In addition to caffeine sensitivity, many are concerned about the effects caffeine may have on their health.
Another concern regards the decaffeination process. Generally, decaffeination is made using chemical solvents that are potentially toxic. Alternatively, caffeine is removed from coffee beans using water. Some methods may alter the sensory quality of coffee.
As consumers become increasingly knowledgeable, quality is a main factor when it comes to choosing coffee. Preserving flavour and the attributes that make each coffee unique are a must for consumers, who want to enjoy a cup that still tastes like regular coffee.
Another advantage of half-caff coffee is that it still gives you a slight boost due to a reduced caffeine content.
What It Means For Coffee Farmers
Even though in nature low-caff varieties exist, growing them comes with its own set of challenges for coffee farmers.
A few years ago, coffee varieties like Laurina and Aramosa made their debut in the market and became rapidly popular. Laurina contains up to 50% less caffeine than its regular arabica counterparts, turning it into the default alternative to decaf coffee.
Caffeine acts as a natural pesticide that protects the coffee plant from plagues and insects. However, growing naturally low-caff varieties often poses a challenge for producers who have to implement more rigorous pest management practices at their farms, as the plant becomes more susceptible to diseases. This means a decrease in production and therefore, a reduction in farmers’ income.
Moreover, naturally low-caff varieties account for a very small share of the market. For this reason, it makes little financial sense for coffee producers-especially smallholder farmers- to grow them. Nonetheless, the industry remains positive that demand for these varieties will increase.
Introducing Our Half-Caff Blend
After lots of thinking, cupping and sample roasting —and, most importantly, listening to our customers—, we’re excited to introduce our half-caff blend with the best flavours from Colombia.
Made with our Sugar Cane Decaf, which is a natural method of decaffeination process, and a wonderful coffee from Inza, a municipality in the Cauca department in Colombia, which learns more towards Huila coffee-growing practices and harvest season. Here, smallholder farmers bring their production of Castillo, Colombia, Bourbon and Caturra varieties to dry at the farm of Jesús Volvera, another farmer with a drying facility that enables producers to dry their coffee before the sporadic rains in the region ruin the beans, as their farms lack proper facilities.
With flavour notes of hazelnut, berries, almond and raw cane sugar, our Half-Caff Blend delivers just the right amount of energy you need to go about your day without the overstimulation of a full-caffeine brew.
