From microroaster Newbery Street (Boston, MA) and El Vergel Estate (Elias & Shady Bayter) comes this super fruity and sweet decaf! We find red fruits such as strawberry and pomegranate tied together with tropical notes and a long linger of sweetness. This is a great example of how far decaf coffees (especially on a processing end) have come where you have complex and defined acidity and sweetness without the caffeine. We really enjoy brewing this coffee over ice as a nice afternoon refresher!  

From Newbery Street:

This special Red & Yellow Caturra lot goes through a carefully crafted natural anaerobic process. After a 48–60 hour sealed fermentation, the cherries are dried slowly in stages—from raised beds in the sun to gentle mechanical drying. Then, the beans rest for over 45 days to stabilize and develop even more depth.

After that, the beans go through Sugarcane EA decaffeination, a natural method developed in Colombia using ethyl acetate derived from local sugarcane. This process removes 99% of the caffeine while keeping the coffee’s full character and flavor intact.