Decaf

Don’t knock it until you try it. We take extra care in selecting our sugarcane process decaf coffees to ensure that you can still enjoy a great cup of black coffee even if you don’t want the caffeine. We use primarily single origin coffees from Colombia and Mexico and roast them medium-dark. Our current selection is a coffee called El Nevado del Huila from Huila, Colombia and has some really nice fudge-y notes complimented by a light acidity. It lives up to the excellent quality standard we have come to expect from sugarcane decaf coffees from Colombia. It tastes great by itself or with milk and sugar. In the cafe we use it both for decaf espresso and decaf drip coffee. El Nevado del Huila is a coffee comprised primarily of lots from producers in and around Northern and Southern Huila, notably the towns of Santa Maria and Pitalito. This communal lot is carefully constructed, cupping every single small lot individually various times before being included within the main lot. In addition to cup quality, each coffee must meet strict physical requirements. The first time a lot is cupped is when the producer brings the sample to one of our buying stations. Upon approval, the producer will then bring the lot down to the warehouse where it will be cupped again, taking a sample from each sack to ensure consistency. Upon final approval, the parchment coffee is packed in grain-pro and remains untouched until the entire lot is milled. Truly supporting farmers means not just cherry picking their best lots, but supporting them by buying all of their harvest, which will oftentimes vary in quality. El Nevado del Huila is an example of the hard work of producers whose lots represent a clean, sweet, and approachable cup. The producers who contributed to this lot primarily grow Caturra, Colombia, and Castillo, with farms sitting at a range of elevations between 1,600 and 1,900 meters. In order to expedite order fulfillment, we pre-roast coffees and keep a small inventory for up to one week. Our heat sealed, valved bags keep coffee at peak freshness for up to 90 days and this pre-roasting practice ensures you will receive coffee at peak quality as quickly as possible.