This is a process forward sweet and fun tasting decaf coffee! It’s always a pleasure to be featuring these types of coffees as they showcase how quality decaf coffees are in today’s landscape. In the cup we find florals, rose water, a sorbet-like sweetness, and a long linger of sugary sweetness. The decaffeination flavor is quite low in the cup while the cup is incredibly expressive with high sweetness and florals. This is one tasty decaf!  

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

From September:
The cherries are manually harvested, sorted by size and density, and then sterilized with ozone water and UV light. The cherries then ferment for 48 hours, during which a yeast (Saccharomyces pastorianus) is added. The cherries are then pulped and fermented for another 68 hours. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation. The parchment is then washed and dried for 48 hours before being decaffeinated with cane sugar.