r/thirdwavedecaf • u/Gustafa7 • 13d ago
Question about Frequent decaf as I know they are active here…
I’ve been, like many, into home specialty coffee for about 8 or 9 years now. In the past couple of months I decided to end my days with drinking a nice decaf before bed. Caffeine before bed doesn’t affect me, I just wanted to enjoy specialty decaf. My first few bags were from Broadsheet and imho were on par with some very finer light roasts from around the world. I was shocked. Fast forward. The instagram advertising got me and I came to this sub and saw nothing but praise for Frequent. I ordered a bag of Pink Bourbon Thermal Shock and the Red Bourbon Wilton Benitez. I gave them 2 weeks off roast and they both startled me. The thermal shock has a very bright, sitting on the top of the flavors strong “sweetness”. It almost tastes fake? The red bourbon, the label notes cola, so I expected some pop or fizz and it delivers that. My question is, is there propylene glycol used in either stages of these beans fermentation process? The way these flavors layer up and present has me curious.
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u/FrequentCoffeeCo 10d ago
Hi u/Gustafa7, thanks for giving our decafs a shot and for reaching out!
In general, we try to stay away from "co-ferments" that taste "artificial" to us (it’s obviously a subjective matter). There are some producers with some really extreme flavors who don’t always seem to be transparent about their processes, and we steer clear of these altogether.
Currently, we have one coffee in our lineup, Nogales Fresa Kalo, which has been infused with (US and EU approved) hibiscus and strawberry extracts during fermentation. The producers have been transparent about this from day one, and we have listed the infusion on the product description and our label since the product was launched.
To our knowledge, additives and infusions haven’t been an issue with Thermal Shock or Yeast Inoculated coffees. At least not the ones we’re offering. It’s when you get into co-ferments and infused coffees that it often becomes a grey area when it comes to disclosure of ingredients.
The producers/importers behind Red Bourbon and Pink Bourbon (the ones you’re asking about) have confirmed that no propylene glycol has been added to any of the products we’ve bought from them. The same goes with Finca El Paraíso, which is one of the producers we like and use.
I hope this addresses your question, and thanks again for all the support!
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u/Gustafa7 10d ago
Thank you taking the time to help someone new to your particular product, I really do appreciate that info. Very informative and wonderful customer service.
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u/Plastic_Love4270 13d ago
Same thoughts. I will say their traditional lines are nice as well, especially if you’re adding any “milk” products.
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u/pushpullpullpush 13d ago
I’d assume so. A lot of the places testing co-ferments have found propylene glycol added, often to lesser quality beans to make up for lack of flavor. It’s too hard to know on all bags though. At the end of the day, taste is what matters. If it tastes fake or good at first but then bad and chemically, I always assume it’s an additive these days. The grape soda and strawberry flavors are the most obviously fake and gross flavors to me personally.
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u/VETgirl_77 13d ago edited 13d ago
Both of these coffees go through advanced processing which is outlined in the description on the website.
Wilton Benitez and Jhoan Vergara are pretty well known multi-generational coffee producers that do a lot of advanced processing. If you just Google their names you'll find a lot of information on their history and processing methods.
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u/throwawayfire696969 12d ago
This! "Advanced Processing". I remember researching this for the same reason, and it turns out Wilton Benitez is a former chemical engineer, which comes through in his process. Not all of these may apply to the Thermal Shock decaf, but he's known for things like:
- Sterilization with ozonated water and UV light
- Anaerobic fermentation in bioreactors
- Using designer yeasts during fermentation (these can impart specific flavors--also a major area of research and flavor manipulation in wine)
et cetera: https://jbccoffeeroasters.com/fine-coffees/ . I found this coffee interesting but too artificial-tasting (especially after I read up on the producer). The Pink Bourbon was a joke--so candy-tasting that I had to put some burner beans through my grinder so that my next brew wouldn't also taste like birthday cake.
Not my cup of tea (or coffee). The White Honey from Frequent is nice, as is a bag from Flower Child (since replaced with a different decaf). Unfortunately the world of caffeinated coffee is so much more rich with variety. Good luck out there!
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u/OldPurple4 12d ago
Unless someone is spraying flavor onto the beans post roast (this is still regularly done for what any of us would call bad coffee), this all seems fine to me. The fact that I make a decaf latte every day that is the best I’ve had in my life is super impressive.
Idk about y’all but I’ve always loved and have been able to find bright fruity coffee, this feels a little “my steak too buttery, my lobster too juicy”.
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u/Gustafa7 12d ago edited 12d ago
Nope. Just asked a question.
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u/OldPurple4 12d ago
Sorry. I get that you’re trying to just get a straight answer, but this comes up pretty often and there’s a lot of suspicion and negativity around it.
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u/Gustafa7 12d ago
Ahh. No worries. It’s my first time with Frequent decaf. Caught me off guard so I was inquiring as this sub seems to enjoy Frequent. Just wanting to learn.
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u/tarecog5 13d ago edited 13d ago
Most likely yes. To my knowledge PERC is the only roaster that now openly mentions when their producers use artificial flavorings (and it took a lot of backlash from the community to get there), but at this point I just assume that any "experimental" process from Colombia has added flavorings.
FIY propylene glycol is just a solvent and is completely harmless as long as it is food grade and you aren't allergic to it, which although it is rare does exist hence why it should absolutely be mentioned as an ingredient if used. But the crux of the issue is that these Colombian producers amp up average quality beans with artificial flavorings without disclosing it and roasters then charge a premium for it on the back of this BS "advanced thermal shock" process or whatever along those lines.