Roast: Medium 

Flavor Profile: Kettle Corn, Herbs, Dark Chocolate

Origin: Indonesia, Mandheling (Single Origin)

Indonesian Mandheling coffee is celebrated for its full body, low acidity, and naturally complex profile.

Caffeine: Decaffeinated

Swiss Water processed for 99.9% caffeine-free enjoyment.

Best For: Drip, French press, pour over, & espresso

Broken Road Signature Big Bend Decaf - because the best cup of the day is sometimes the one you have at midnight.

Big Bend honors every bit of that reputation. Kettle corn sweetness opens the cup with a warm, unexpected charm. Subtle herbal notes weave through the mid-palate, adding an earthy complexity that feels as wild and unhurried as the Chihuahuan Desert itself. A finish of dark chocolate settles in smooth and lingering, grounding the cup with quiet richness. No bitterness. No sharpness. Just depth, balance, and satisfaction from the first sip to the last.

Enjoy it after dinner. Enjoy it under the stars. Enjoy it any time the moment calls for great coffee without the caffeine.

*Owner favorite

How to Brew Big Bend Decaf Indonesian Mandheling decaf coffee performs beautifully across multiple brew methods. For drip, brew at 200°F with a 1:15 ratio — the kettle corn sweetness and dark chocolate finish develop fully through a standard filter basket. French press at a 1:12 ratio amplifies the full body and earthy herbal complexity that defines Mandheling. For pour over, a medium grind at 1:15 keeps the cup clean and lets the subtle nuance of the origin shine through. As an espresso, Big Bend pulls a smooth, low-acid shot with a rich chocolate depth that stands beautifully on its own or with milk.

The desert never rushes. Neither should this cup.