MOONLINE | The Continuation

The Swiss Water Process removes caffeine without using chemical solvents — it uses water and a carbon filter to selectively strip caffeine while preserving the flavor compounds. Most industrial decaffeination uses chemical solvents (methylene chloride or ethyl acetate) that strip flavor along with caffeine, which is why most decaf tastes flat. Swiss Water Process decaf retains significantly more of the original bean character. Moon Line tastes like dark roast coffee because the process was designed to keep it that way.

Yes — closer than any solvent-processed decaf. The Peru single origin produces a medium-bodied cup with low acidity and the dark roast character you'd expect from the roast level. It won't be identical to a fully caffeinated cup — some flavor compounds are inevitably lost in any decaffeination process — but it's designed to be as close as the process allows. Most people who try it notice they're drinking decaf by absence of stimulation, not absence of flavor.

Any point in the day when you want the ritual without the caffeine — afternoon if you're sensitive to late caffeine, evening if you want to close the day with coffee, or anytime you've already hit your caffeine ceiling but still want a cup. It's also the right product for people who love coffee but can't tolerate caffeine for medical or sensitivity reasons.

Same as any medium roast — pour over, drip, or French press, 200°F water, Zero Ratio (2g per ounce). Decaf beans are slightly more porous from the processing, which means they can over-extract faster than standard beans. Keep your brew time on the shorter end and use water that's slightly below 200°F if you find the cup tastes bitter. Otherwise, treat it like any medium roast.