Light Blend

When we opened our business in the 80s, “decaf” coffee tasted like, well,  decaf. So with a couple of Chemex automatics, a half dozen clipboards, and a supply of what was available in Swiss Water Process decaffeinated coffees, our father, Mel Fishbein, set out to craft a decaf Swiss Water Process blend that tasted like "REAL" coffee. The result, (after five years of testing): Mel’s Private Stock - Decaffeinated™.” Mel's” has been our house decaf  ever since, brewed daily for over 36 years at Coffee Exchange.

100% Water Process Decaf

Blended with fair trade organic coffee beans

Fair Trade / Organic

Flavor Notes: Chocolatey Aroma, Soft Nutty Notes, Dark Chocolate, Balanced Acidity

This Swiss Water Process decaf is our first Decaf Limited Offering. From the Sierra Mountain region, harvested from December to April, washed and sun dried, this coffee is a velvety, full-bodied departure from the harsh French Roasts, typical of a decaffeinated coffee.

Fair Trade / Organic

Flavor Notes: Smooth, Velvety, Dark Chocolate

This Swiss Water Process decaf is our first Decaf Limited Offering. From the Sierra Mountain region, harvested from December to April, washed and sun dried, this coffee is a velvety, full-bodied departure from the harsh French Roasts, typical of a decaffeinated coffee.

Fair Trade / Organic

Flavor Notes: Round, Full-Bodied, Nutty

Mountain Water Process

Coffee Exchange decaf coffees have been decaffeinated by an all water process which uses no chemicals. Green beans are soaked in water, separating the caffeine and flavor elements from the coffee bean. After filtering through activated charcoal, the beans are returned to the filtered hot water, where the flavor elements are reabsorbed by the coffee.

Fair Trade / Organic

Flavor Notes: Full Bodied, Smoky

Mountain Water Process

Coffee Exchange decaf coffees have been decaffeinated by an all water process which uses no chemicals. Green beans are soaked in water, separating the caffeine and flavor elements from the coffee bean. After filtering through activated charcoal, the beans are returned to the filtered hot water, where the flavor elements are reabsorbed by the coffee.