Blue Copper Coffee Beans- Decaf Varies

Candied Almond - Molasses - Honey - Cherry

Our decaf has gained some traction as some of the best around & it’s hugely in part because of its unique processing method. We rotate between an Ethyl Acetate process and MWP (mountain water process)

The process sounds super chemically but it’s actually one of the most (if not THE MOST) natural way of processing decaf. Green coffee is introduced to fermented molasses & acetic acid which basically pulls and dissolves the caffeine from the seeds. The method avoids pressure and heat for the most part (two things that hurt a coffee’s structure) so you’re getting the closest tasting thing to the coffee prior to processing.

This coffee is roasted to hold up as an espresso as well as a brewed coffee. It’s kinda crazy how sweet it is - it doesn’t carry any traceable sugar (any more so than non decaffeinated coffee, anyways) but it really just kinda tastes like it’s been soaking in sugar water. Lots of candied nuts, molasses, honey, maple syrup and even a bit of vanilla come through as a brewed coffee. On espresso we get more of a fresh cherry syrup and cocoa nibs flavor. Truly delicious!