Meet Hachiko: a new Special Project decaf coffee that defies expectations!

Meet Hachiko: a new Special Project decaf coffee that defies expectations!

Decaf has a reputation, right? It’s often the coffee people skip over, the second choice, the compromise. No compromises here though. Hachiko flips that script. With tasting notes of fresh flowers, lemon curd, and raspberry, this coffee feels like a bright, playful reminder that decaf can meet the most demanding expectations.

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Hachiko is named after one man's best bud.

The name Hachiko is a tribute to the famously loyal Akita dog from Japan. If you don’t know his story, it’s a moving one: Hachiko would wait at the train station every single day for his owner to return from work, and then did so even after his owner had passed away. I'm not crying, you're crying! This kind of love and connection is we can use in the face of some seriously challenging times we're facing.

Sometimes being an underdog—whether literal or metaphorical—means life doesn’t go the way you planned. But Hachiko’s story reminds us that life can still be full and meaningful, even in the hard moments. There’s beauty in showing up, in staying true to what you care about.

Meet Wilton Benitez, the mad the scientist behind Hachiko.

Wilton didn’t set out to be a coffee producer. He studied chemical engineering in college and spent years working in that field before shifting his focus to coffee, combining his scientific expertise with his lifelong passion for the craft. Now, at his farm in Cauca, Colombia—Granja Paraíso 92—he’s leading the way in innovative coffee processing.

This isn’t your typical coffee farm. Granja Paraíso 92 has its own microbiology lab, processing plant, and quality control lab, all designed to push the boundaries of what coffee can be. Wilton experiments with unique methods to bring out the best in every bean, and the results speak for themselves. His coffees are known for their precision, complexity, and exceptional flavor.

What is heck is thermal shock and why did you make my coffee do a cold plunge?

Hachiko’s journey to your cup starts with something called the thermal shock process. It sounds complicated, but here’s the gist: the coffee cherries go through two rounds of fermentation, followed by a rinse with hot water and then cold water. This process is designed to enhance the coffee’s natural flavors, sealing in the best of what the beans have to offer.

From there, the coffee is sent to a lab in Colombia for decaffeination using a method called Ethyl Acetate Decaffeination (EA). EA uses a sugar-based solvent—derived from natural sources like sugarcane—to gently remove caffeine while preserving the coffee’s flavor. It’s a clean, thoughtful approach that allows the coffee to shine without compromise. And don't worry, there's no sugar in the coffee!

Sipping Hachiko: What to expect from this roast.

When you take a sip of Hachiko, you’ll notice it’s nothing like the decafs of the past. The floral notes bring a sense of brightness. The lemon curd adds a creamy, citrusy zing, and the raspberry sweetness rounds everything out with a juicy, vibrant finish.

It’s the kind of coffee that makes you stop and savor the moment. Which we believe is at the heart of the decaf life.

Why hachiko matters.

Hachiko isn’t just another decaf—it’s proof that decaffeinated coffee can be every bit as complex, nuanced, and enjoyable as its caffeinated counterparts. Like its namesake, this coffee is all about showing up for what matters, even when it’s not flashy or easy.

Thanks to people like Wilton Benitez and his commitment to innovation, decaf is finally getting the respect it deserves. So here’s to Hachiko: a little sip of sunshine, caffeine-free but full of life.

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