75% Apaneca El Salvador and 25% Yirga Cheffe Ethiopian blend
Varieties: Caturra, Catuai
Orchid, Brown Sugar, Cocoa
Varieties: Castillo, Colombia, Caturra
Ethyl Acetate decaffeination, derived from Colombian cane sugar
If you’ve never even considered trying decaf, this is the decaf to try. Sweet, bold, and fruit-forward, this isn’t just a fantastic decaf, it’s a fantastic coffee. Now you have no excuse not to indulge in that evening espresso, latte, or Americano.
Black Tea, Gingerbread, Cola, and Red Fruit
Apaneca, El Salvador
Clementine, Cocoa, Toasted Nuts
Variety: Colombia, Castille
Citrus, Plum, Panela
Variety: Bourbon, Caturra, Pache
Elevation: 1,675 meters
From the famous growing region of Huehuetenango (“way-way-te-nango”) this coffee is notably dynamic and complex, with pineapple and citrus notes and apple-like acidity. In contrast to the larger estates of Antigua, San Jacinto is a partnership of three small farms, and the coffee reflects its traditional patio-dried processing.
Citrus, Pineapple, Baked Apple
Nyeri County, Kenya
Variety: SL28 and SL34
Elevation: 1,600-1,700 meters
This coffee bears the classic Nyeri hallmarks of black currant and baking spice in a cup which cools to reveal raspberry and citrus notes. (The “AA” is a Kenyan designation denoting the large bean size of this lot.)
Raspberry, Black Currant, Baking Spices
Los Aipes Farm, Acevedo, Huila Department, Colombia
Elevation: 1,450 meters
The recent reduction of civil unrest has allowed coffee cultivation to flourish around the Colombian town of Acevedo. This award-winning selection showcases a bright tropical character reminiscent of lychee on the nose makes way for a cup that is full of big, sweet low notes of black currant and caramel.
Lychee, Black Currant, Caramel