One Eye Open

For the first time in our 30+ year history, Klatch Coffee is releasing a half-caffeinated coffee. Introducing One Eye Open—a unique 50/50 blend of caffeinated and decaffeinated coffees that delivers all the flavor you expect from Klatch, with half the caffeine. Whether you're looking to cut back, enjoy an afternoon cup, or simply avoid overdoing it on caffeine, One Eye Open offers a smooth, satisfying cup without compromise.

Whether you're savoring a slow morning, enjoying an afternoon reset, or winding down after a long day, One Eye Open will be the perfect companion. Thoughtfully crafted for those who love great coffee at any hour, this smooth medium roast delivers full-bodied flavor and a balanced caffeine kick to keep you feeling refreshed and ready for whatever comes next.

Why did you decide to release a half-caffeinated coffee?

The simple answer? Life changes. We’d love to stay young forever, but aging is inevitable. As we grow older, it can be a little harder to enjoy as much caffeine as we did when we were younger. Even as a brand, Klatch Coffee is turning 33 in September 2026!

Coffee is our livelihood, but it's also something we genuinely enjoy every day. Between our morning cups, daily production cuppings, and evaluating new coffees, it's easy for caffeine to add up. We wanted an option that let us keep enjoying exceptional coffee throughout the day without always committing to a full dose of caffeine.

Here at Klatch Coffee, we genuinely love what we do, and we genuinely love each and every product we’ve created. Every single origin offering, every blend, and every espresso is a favorite amongst the team. Thus, we wanted to create an option for our team to enjoy and to be able to share with the world, too!

Ultimately, we wanted to create a less-caffeinated coffee, because we love the taste of coffee, but we don’t always love how coffee might make us feel. And, we figured there may be others out there who feel the same way.

Who would enjoy this coffee?

Indulge in decadent notes of chocolate truffle, warm cinnamon sticks, and perfectly toasted marshmallow in every sip. This unique blend combines the bold, earthy character of Sumatran coffee with the bright, balanced sweetness of a Colombian coffee. With these two components, you’re left with a remarkably smooth and satisfying cup. Whether you're easing into the day, powering through an afternoon slump, or treating yourself to an evening coffee moment, One Eye Open offers all the flavor and comfort you crave, with just a gentle lift to keep you going.

For anyone who enjoys a smooth, rich, aromatic cup of coffee, the One Eye Open is a great fit. Even if you’re someone who needs all the caffeine, all day, everyday, don’t let the half-caffeinated title fool you. This coffee sees no less effort, and is just as premium and high quality as any other coffee we carry. It’s not short on flavor, and it even still pairs great with milk for an afternoon latte that won’t keep you awake all night long!

What are the components of this blend?

One Eye Open is made up of two components: a decaffeinated Colombian coffee, and a caffeinated Sumatran coffee.

The Sumatran coffee in this blend is from the town of Lintong Nihuta, within the northern Sumatra province. The farms are located near the southern shores of Lake Toba, the largest volanic lake in the world. With this unique volcanic soil that's rich in nutrients, this is the ideal location for coffee growth within the region. The town itself also sits on a plateau that's roughly 1,000 to 1,300 meters above sea level as well. The coffee is a blend of ateng and jember varietals, and undergoes Sumatra's standard wet-hulling process. Most, if not all, coffee produced in Sumatra is wet-hulled. Farmers depulp freshly picked cherries, ferment them overnight, wash them, and send them to a mill partially dried. The coffee's husk is removed at an earlier stage than a standard washed process, while the green seed is still soft, so great care and attention to detail is needed to prevent damaging the beans. After the coffee is about 13% dry after resting in greenhouses, the coffee is delivered to a second warehouse, where it is once again inspected and graded. Then, the coffee stays within this warehouse for two months before undergoing a final grading, hand-sorting, bagging process to prepare for exporting. This processing method was created to combat with Sumatra's naturally rainy, humid weather conditions that can make it harder to properly dry the coffee cherries and beans.

The decaffeinated Colombian coffee comes from southwest Colombia, from the Huila region between the Andes mountains and the Magdalena valleys. With its high elevation and unique terroir and climate, this region accounts for 20% of the country's coffee production. This coffee combines caturra and castillo varietals, and is decaffeinated with a sugarcane ethyl acetate process.

All the flavor, with half the caffeine.

Even if you're a dedicated caffeine enthusiast, don't let the "half-caffeinated" label fool you. One Eye Open receives the same care and attention as every coffee we roast. It's rich, flavorful, and satisfying on its own, while pairing beautifully with milk for an afternoon latte that won't keep you up all night. Morning cup? Afternoon reset? Evening treat? One Eye Open lets you enjoy coffee whenever the craving strikes—not just when you need the caffeine.

Wet-hulling, or giling basah, is the traditional method used in Indonesia. And although both the name and the method are very similar to wet processing, the cup characteristics are incredibly different.

After the coffee is dried to 12 to 13% moisture content in the greenhouses, the coffee will be delivered to the warehouse in Medan. It is inspected and graded again upon arrival to ensure no errors were made during processing. The coffee is then warehoused for 2 months. Then it goes through the final grading, hand sorted, bagged and ready for export.

Wet hulling is a process devised in Sumatra and adopted throughout the region as a solution to rainy, humid conditions that make drying green coffee a challenge. Typically, farmers depulp freshly picked cherries, ferment overnight, and wash the seeds before selling to a mill or collector only partially dried. The coffee's husk (parchment) is removed at a much earlier stage than in a standard washed process, while the green seed is still soft and pliable. Great care is needed to prevent excessive damage. After milling, the coffee seeds are then finally dried until optimum moisture content is reached.

Decaf EA Ethyl acetate is an occurring ester (present in bananas and also as a by-product of fermented sugars) that is used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export. Washed Colombia is best-known for its Washed coffees. While the processing details might vary slightly from farm to farm or by association, generally the coffee is picked ripe and depulped the same day, then given an open-air fermentation in tanks or buckets for anywhere between 12–36 hours. The coffee is washed clean of its mucilage before being dried either on patios, in parabolic dryers, solar dryers, or mechanically. Some Washed coffees in Colombia are mechanically demucilaged.

Make a decadent latte late in the day without any caffeine worries. Dial in One Eye Open as espresso with a starting recipe of:

Dose: 20 g (double)
Temperature: 201°F [94°C]
Time: 24-26 seconds
Out: 36 g

Try it as a pour over:

1:14.5 ratio of coffee to water
24.5g coffee ground medium coarsely
360g water at 204°F
3:30 total brew time
a more detailed brewer such as an April Brewer or a Kalita Brewer
Recipe:

Start with a 60g pour to bloom your coffee.
Wait 30 seconds before your next pour.
Continue to pour in 60g increments every 20 seconds or so - don’t overfill your filter, but don’t let the grounds completely dry before your next pour, either!
Once you’ve poured all 360g of water, wait for the grounds to dry and the water to finish dripping into your carafe.
Enjoy!