Impressive flavor profiles, bittersweet aspects of toasted caramel, flashes of vibrant citrus, lemon squares, hints of fruit and spices, dark cocoa roast tones, and chocolate stout beer.

it’s a blend of coffee from Nyamasheke, Rwanda, and Nyeri, Kenya. In fact. 2/3 of this blend is Kenyan AB coffee, which is a big part of this coffee’s interesting bright side. Rwandan coffee is no slouch in the acidity department either, but its Kenya that’s known for high-toned flavors, and helps bring very appealing citrus flavors to this unique tasting decaf. All of the coffees that went into this blend were complex in their own way, and sweeter-than-average, which in our experience makes them great candidates for decaffeination. This lot was decaffeinated at the Swiss Water plant in Vancouver, Canada, who use only water to remove 99.9% of the caffeine content from coffee. The process is thought to be more gentle than some others that use chemical solvents, and we definitely see a difference in the cup flavors.