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!