Fresh Water Decaf

Decaf still has the reputation of being a necessary evil—something you drink in the evening because you have no other choice. LOT61 takes a different approach. Fresh Water Decaf is named after Freshwater, a beach town in Australia that gave the blend both its name and its vibe: a relaxed, smooth profile without any sharp edges. It fits a roastery that describes itself as having been born in Sydney, raised in Brooklyn, and roasting in Amsterdam—and, by the way, the coffee’s name has a double meaning here, because the decaffeination process itself relies on water. The Swiss Water Process, in fact, works without a single solvent. The green beans are soaked in a water solution saturated with coffee extract, so the caffeine leaches out, but the sweetness, sugars, and oils remain.

The caffeine is then filtered out of the solution using activated charcoal, and the entire cycle is repeated until virtually nothing remains in the bean. The result is a full-bodied, balanced coffee with aromas of chocolate and berries, a medium body, and a surprisingly lively acidity. The beans come from several regions in Colombia—Cauca, Tolima, Antioquia, and Eje Cafetero—at elevations between 1,400 and 2,100 meters above sea level. For espresso, the roaster recommends a dose of 18 g, yielding 36 ml in 26 seconds.