We are happy to release our second decaf coffee from Finca El Paraiso the summerl This coffee is bright and smooth with notes of peach and lychee and a lingering brown sugarlike finish. This coffee showcases that with careful processing decaf coffees have a place in the specialty coffee world.

Brothers Alex and Diego Bermudez are knowledgeable and gifted coffee processors that exemplify this notion. This particular coffee underwent a 36- hour anaerobic fermentation in cherry, a 12-hour secondary fermentation, and a controlled thermal shock and dehumidified drying process. Finally it was decaffeinated using the Sugar Cane (AE) Process.

Like the Fruit Medley Decaf we think this coffee makes a great cold brew or pourover. Hope you enjoy every sip!