Process: Washed, Ethyl Acetate Decaf
Tasting Notes: Caramel, Blueberry, Ice Cream
Imported from our friends at Cafe Imports
This flavorful decaffeinated coffee is sourced from the Sidama Region of Ethiopia and adds a whole new thrill to drinking decaf.
To achieve quality non-chemical decaffeination, this coffee was soaked in a bath of water along with naturally derived ethyl acetate (EA) and then steamed to ensure no traces of EA remain, resulting in a delicious cup that’s 99.7% to 99.9% caffeine free.
"Imagine a long walk in a snowy place. Your pockets are filled with cinnamon-walnut granola. A white-tailed jackrabbit peeks out from the edge of the woods. 'Your fur looks warm and clean,' you say. You build a tidy pile of granola for her in the snow. It's a nice day. That's what this coffee tastes like."
Make soup, drive carefully, build a good-looking fire. With heartwarming notes of sweetness, richness, and comfort, this winter blend will keep you cheerful all season.
El Salvador Buenos Aires ( 50% ) , Colombia El Llanete ( 50% )
Variety: Dega, Ethiopia Heirloom
Elevation: 1,900-2,100 masl
Notes: Tropical, Watermelon, Floral
Imported from our friends at Collaborative Coffee Source
The Guduba washing station is situated near the village of Gute Sodu in Guji, Ethiopia, where young coffee trees grow densely and at high elevations. The density and elevation lead to strong production, even ripeness, and good late-season harvesting. The community brings the cherries to the Guduba station for processing, resulting in this vibrant and refreshing mix of ancient Dega and Ethiopian Heirloom varieties. This charming cup is endowed with lively tropical fruits, mellow melons, and a sweet hint of rose.
“Space fox wears a cool helmet and subsequently has pals in just about every galaxy.”
Region : Selguapa, Comayagua
Process : Washed
Variety : Typica
Elevation : 1,800 masl
Notes : Raisin, Fruit Punch, Maple
Imported from our friends at Semilla
On his farm in the Comayagua valley, Antonio Ramirez has been working with a group of neighboring producers to prepare crop for the specialty coffee market. Thanks to the high altitude, healthy trees, new mills, and support from new buyers, Antonio has been able to sell his coffee as a microlot for the first time in his career. During harvest season, he floats the ripest coffee, ferments it for 30 hours, then solar dries it for 20 days. These tropical fruit notes and sweet spice flavors are what dreams are made of.