Decaf with Pedigree and Flavor

"Chuck Vanderberg, who works at an information technology job in Atlanta. He’d been a serious caffeine connoisseur since his days in Austin in the mid-1990s.

“I was doing pour-over before pour-over was cool,” he said.

But things change. He was approaching 40 and developing anxiety problems. His doctor suggested switching to coffee that didn’t pack as much punch.

“My immediate gut reaction was the typical coffee snob reaction: ‘I don’t touch decaf. What’s the point?’ ” he said. “And then I decided after the umpteenth day of getting angry in rush-hour traffic that I should probably check it out.”

Over the course of two months, he slowly lowered the ratio of caffeinated to decaffeinated beans in his daily grind. “I have not really been able to discern a difference in the taste,” he said. He gets his stash from Dean’s Beans in Orange, Mass., which sells six different kinds of decaffeinated coffee, or from Porto Rico, because he grew up near the Manhattan coffee supplier."

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Thanks Chuck for mentioning our great decaffeinated coffees!!