Caramel, honey and cocoa. Smooth, mellow and balanced.

Decaffeinated coffee often gets a bad reputation, but we’re very proud of our decaffeinated offerings. This blend features an exceptional Mexican coffee which is decaffeinated through the sugarcane process. By fermenting sugarcane, a natural ester called ethyl acetate is produced, which when combined with green coffee, helps draw the caffeine out.  The result is the purest and most true to origin flavors we’ve ever encountered in a decaf process.

This Mexican coffee is roasted two different ways for this blend. Both roasts are fairly light, but they are roasted for different lengths of time. The shorter roast amplifies the acidity of this coffee. The longer roasts helps add body and viscosity to the mouthfeel.

COUNTRY: Mexico

PROCESS: Washed, Sugarcane Process Decaf

VARIETALS: Mixed (Caturra, Bourbon, Typica)

This coffee is best 4-10 days after it was roasted.