Raspberry, Candy, Cherry, Sweeeet!

This is one of the craziest decafs we've come across in recent years! We taste bright red fruits, a candy-like presentation, tons of layering, and a super long and sweet finish. When hot, the cup is very candy-like and sweetness forward reminding us of a melted lollipop and when cooled bright red fruits start to appear and become structured. This is a fantastic example of how far decaffeinated coffee has come and how advanced processing is boosting coffee quality. 

For best results, we recommend you rest this coffee for 3+ weeks!

From September:

Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate.