Tokad's founder had been drinking specialty coffee for years. Then, for medical reasons, he had to drastically reduce his caffeine intake. And then: decaf after decaf, the same disappointment. Bland, flat coffees that smelled like wet paper.

The conclusion was clear: either quality decaffeinated coffees did not yet exist in Quebec, or they had to be created. Tokad chose the second option.

Tokad works only with the Swiss Water Process — the decaffeination method without chemical solvents. The process uses only water and filtration membranes to extract caffeine, preserving 99.9% of aromatic compounds.

This requirement is not a marketing argument. It is a conviction. The aromatic quality of a well-executed Swiss Water Process is incomparably superior to solvent methods. Tokad has proven it cup after cup.

We introduced Tokad into our selection after tasting their Colombian decaf at a private cupping. The reaction was unanimous: "Is this really decaf?" Exactly the reaction Tokad aims to provoke.

Today, Tokad decaf at Carrera Café is one of our most requested rotations. By people who could no longer drink coffee. By pregnant women who didn’t want to give up their ritual. By enthusiasts who want their evening coffee without sacrificing sleep.