Trapper Peak Decaf Coffee Blend, 12oz. (Medium Roast) Whole or Ground Bean

Get all the flavor without the buzz thanks to the Trapper Peak Decaf Coffee Blend. This 12oz pack boasts a mellow, smooth, and savory flavor profile, featuring subtle tasting notes of peanut and milk chocolate, with a mellow acidity that'll leave you craving another cup. Sourced from the sunny slopes of South America and decaffeinated using the Swiss Water process. Brew it up in your drip coffee maker, French press, or percolator. Available in whole bean and ground options to match your equipment. Roasted in the USA. 

• Size: 12oz (340g)
• Medium roast
• Mellow, smooth, savory
• Cocoa, mellow citrus, toasty tasting notes
• Swiss water decaf process
• Growing region: South America
• Whole bean or ground options available
• Roasted in the USA
• Small batch roasted by experts for superior quality, consistency and freshness
• Graded and certified as "Specialty Grade Craft Coffee" according to the Specialty Coffee Association’s (SCA) guidelines
• Ethically and sustainably sourced through B Corp certified suppliers
• Please note: This product is shipped only to the United States and their territories, as well as Canada
  
  

Trapper Peak Decaf Blend

The perfect cup you didn't know existed for a decaf coffee. No caffeine buzz but all the amazing flavors you love from a cup of joe.

Swiss Water Decaf Process

This coffee uses Swiss Water method to remove 99.9% of the caffeine in the coffee with the use of any harmful chemicals or solvents. This method of processing decaf beans is the most eco-friendly and uses only water

Ethically sourced coffee

Nurtured relationships with coffee farmers ensures they receive fair wages. They make sure to support sustainable agricultural practices.

Care Instructions:

Store coffee in a cool dry place away from direct sunlight to preserve freshness and aroma. Once opened, seal the bag with the locking flap with the bag to prevent the coffee from being exposed to oxygen.

Brew Instructions:

While coffee brewing is a matter of personal preference, we have some general guidelines that one can begin with for different brewing methods. Adjust to taste.

Espresso

1. Boil Water: Heat water to about 200°F (93°C). Do not exceed 205°F.
2. Grind Coffee: Use a fine grind. Measure about 18-20 grams of coffee per shot of espresso.
3. Prepare Portafilter: Place the ground coffee in the portafilter and tamp it down evenly.
4. Lock Portafilter: Insert and lock the portfilter into the espresso machine.
5. Brew Espresso: Start the machine. Brew time should be around 25-30 seconds. For Manual Lever Machines: Hold the lever up for a few seconds to pre-infuse the coffee grounds. Slowly lower the lever to force the water through the coffee grounds. Aim for a consistent pressure to achieve a smooth extraction.
6. Serve: Pour the espresso shot into a cup and enjoy.

French Press:

1. Boil Water: Bring water to a boil and let it cool slightly to around 200°F (93°C). Do not exceed 205°F.
2. Grind Coffee: Use a coarse grind. Measure 1 to 2 tablespoons of coffee per 6 ounces of water.
3. Add Coffee Grounds: Place the coffree grounds into the French Press.
4. Add Water: Pour half of the hot water over the grounds to saturate them completely. Let it bloom for 30 seconds.
5. Stir and Add More Water: Stir the boom, then add the remaining water.
6. Steep: Place the lid on with the plunger pulled up. Steep for 4 minutes.
7. Press and Serve: Slowly press the plunger down. Pour and enjoy immediately.

Pour-Over

1. Boil Water: Heat water to about 200°F (93°). Do not exceed 205°F.
2. Grind Coffee: Use a medium-coarse grind. Measure about 1 to 2 tablespoons of coffee per 6 ounces of water.
3. Rinse Filter: Place the filter in the dripper and rinse with hot water to remove any paper taste and warm the dripper.
4. Add Coffee Grounds: Pour the ground coffee into the filter, leveling it.
5. Bloom: Pour just enough water to saturate the grounds, letting it bloom for 30-45 seconds.
6. Pour Water: Slowly pour the remaining water in a spiral motion, pausing every 30 seconds to let the water filter through. This should take about 4 minutes.
7. Serve: Once the water has filtered through, remove the dripper and enjoy your coffee.

AeroPress

1. Boil Water: Heat water to about 175°F (80°C) for a less bitter brew. Do not exceed 205°F.
2. Grind Coffee: Use a fine grind. Measure about 14g of coffee for 200ml of water.
3. Assemble AeroPress: Insert a filter into the filter cap and rinse with hot water. Attach the filter cap to the AeroPress.
4. Add Coffee Grounds: Place the AeroPress on your mug and add coffee grounds.
5. Add Water and Stir: Pour hot water over the grounds and stir for about 10 seconds.
6. Insert Plunger and Press: Insert the plunger and press down gently until you hear a hissing sound.
7. Serve: Remove the AeroPress, stir your coffee, and enjoy.

Moka Pot

1. Boil Water: Preheat water to avoid overheating the coffee. Do not exceed 205°F.
2. Grind Coffee: Use a medium-fine grind. Fill the Moka pot's filter basket with coffee.
3. Assemble Moke Pot: Pour hot water into the bottom chamber up to the safety vale. Insert the filter basket.
4. Add Coffee Grounds: Level off the coffee without pressing it down.
5. Heat on Stove: Assemble the top part and place on the stove over medium heat.
6. Wait for Brew: Coffee will start to percolate. Once you hear a hissing sound, remove from heat.
7. Serve: Pour and enjoy immediately.

Drip Coffee Maker

1. Fill Water Reservoir: Fill the reservoir with fresh, cold water.
2. Grind Coffee: Use a medium grind. Measure about 1 to 2 tablespoons of coffee per 6 ounces of water.
3. Place Filter and Coffee: Insert a paper filter into the basket and add coffee grounds.
4. Brew: Start the coffee maker and let it run its cycle.
5. Serve: Once brewing is complete, pour and enjoy.

Chemex

1. Boil Water: Heat water to about 200°F (93°C). Do not exceed 205°F.
2. Grind Coffee: Use a medium-coarse grind. Measure about 1 to 2 tablespoons of coffee per 6 ounces of water.
3. Rinse Filter: Place a Chemex filter in the top of the Chemex and rinse with hot water. Pour out the rinse water.
4. Add Coffee Grounds: Add ground coffee to the filter, leveling it out.
5. Bloom: Pour a small amount of water over the grounds, just enough to wet them completely. Let it bloom for 30-45 seconds.
6. Pour Water: Slowly pour the remaining water in a spiral motion, pausing every 30 seconds to let the water filter through. This should take about 4 minutes.
7. Serve: Once all the water has filtered through, remove the filter and enjoy your coffee.

Cold Brew

1. Grind Coffee: Use a coarse grind. Measure about 1 cup of coffee for 4 cups of water.
2. Combine Coffee and Water: In a large jar or pitcher, combine coffee grounds and cold water.
3. Stir: Stir to ensure all grounds are saturated.
4. Steep: Cover and refrigerate for 12-24 hours.
5. Strain: Use a fine-mesh sieve, cheesecloth, or a coffee filter to strain the cold brew into a clean jar.
6. Serve: Dilute with water or milk to taste and enjoy over ice.

Siphon (Vacuum Pot)

1. Boil Water: Heat water to about 200°F (93°C). Do not exceed 205°F.
2. Grind Coffee: Use a medium grind. Measure about 1 to 2 tablespoons of coffee per 6 ounces of water.
3. Assemble Siphon: Fill the bottom chamber with water and place over a heat source.
4. Add Coffee Grounds: Once the water boils and moves to the top chamber, add coffee grounds.
5. Stir and Brew: Stir the coffee and let it brew for about 1 minute.
6. Remove Heat Source: Once brewed, remove from heat, and coffee will filter back down.
7. Serve: Remove the top chamber and pour the brewed coffee.