A moment of balance.
Full flavour.
Less caffeine.
Gentle lift.
Specialty-grade Arabica blended with carefully decaffeinated beans,
for people who love the ritual but want more control over the buzz.
Full flavour.
Smoother Focus
DEEPER SLEEP
BETTER COFFEE
Low-caf, by choice.
Coffee should not be all or nothing.
Calm Coffee is for the morning ritualist, the fifth-cup deep-thinker, the new parent, the sensitive sleeper, and anyone for whom coffee is a grounding moment of peace.
Blend system
Choose the amount of caffeine you want.
Decaffeinated
DE-Caffeinated
A soft entry point for late-day coffee, pregnancy-aware routines, and caffeine-sensitive drinkers who still want a proper cup.
Roast
Medium-dark
Flavour
Dark berry, cocoa, rounded acidity
FORMAT
Whole beans
Low caffeine
30% Caffeinated
For the second cup, the long work block, or the morning you want to keep smooth without losing the coffee feeling.
Roast
Medium-dark
Flavour
Dark berry, cocoa, rounded acidity
FORMAT
Whole beans
Half-caff balance
50% Caffeinated
A balanced daily blend for people who want familiar coffee energy with a gentler edge and fewer jitters.
Roast
Medium-dark
Flavour
Dark berry, cocoa, rounded acidity
FORMAT
Whole beans
Low-caf, by choice.
Specialty coffee, tuned down with intention.
No funny business. We blend naturally lower-caffeine Arabica coffee with carefully decaffeinated beans to create coffee that is balanced, full-bodied, and good to live with.
Full flavour
Less caffeine
Q-graded
Hand-roasted in Cape Town
What does the % mean?
The percentage on our products refers to the proportion of caffeinated beans by weight present in each bag. So for our 30% range, 30% of the beans in the bag are caffeinated beans and the other 70% are decaffeinated.
The lower the percentage, the lower the caffeinated bean content.
The decaffeination process
Early decaffeination earned a poor reputation because the first commercial processes used dangerous solvents such as benzene to decaffeinate beans. These have long since been replaced by modern, carefully controlled methods designed to remove caffeine safely while preserving flavour.
There are three main ways coffee beans are decaffeinated today.
The Swiss Water® Process uses water, temperature and carbon filtration to remove caffeine, while the CO₂ Process uses pressurised carbon dioxide to selectively draw caffeine from the beans. Because these methods target caffeine while retaining many of the coffee’s flavour compounds, they can produce a balanced cup that remains close to the character of the original coffee.
The Sugarcane Process uses a compounds derived from fermented sugarcane to gently remove caffeine from green coffee beans. We choose this process because it is prized in specialty coffee for preserving the bean’s natural sweetness, body and original character - producing full bodied roasts that are commonly indistinguishable from conventional coffee.
What is Q grading?
Q grading is a standardised professional system used to assess coffee’s aroma, flavour, acidity, body, balance and overall quality.
On the traditional 100-point scale:
- Below 80: commercial-grade coffee
- 80–89.99: high quality specialty coffee
- 90 and above: exceptional and extremely rare
Our beans are professionally graded, to ensure we use only coffees scoring 80 points and above.
Coming next
A calmer coffee ritual, beyond the bag.
low-caf content
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Alternatives
Lower-caffeine ritual drinks, including mesquite and future blends.
Objects
Hand grinders, thin ceramic cups, and tools for a slower cup.