Whether you already drink decaf, avoid caffeine for intention, or just haven’t given it a fair chance in years, understanding how it’s made changes the experience entirely. When the process respects the coffee, the cup still tells its story.

This Roastery Journal entry explores the different levels of caffeine through the lens of espresso vs. brewed coffee, and how late in the day each level is best enjoyed to avoid disrupting your circadian rhythm.

For this roastery journal entry, we’re focusing on a coffee from Peru, exploring how the washed process—often called “clean fermentation”—creates clarity, structure, and longevity in flavor.

Something is grounding about slowing down. At Espresso Thyme, that belief shapes everything we do— especially how we roast our espresso and coffee. Read more in The Roastery Journal blog.

Some of the most meaningful moments happen outside.

For every pound of National Park Blend coffee sold, 20% of sales will be donated directly to the National Park Foundation. These contributions help support conservation, education, and the preservation of the public lands that inspire so much of what we do.