Our new Decaf is a blend of varietals grown by dedicated producers in the highlands of Santa Barbara, Honduras, this coffee showcases the region's unique microclimate and fertile soil. The cool mountain air and consistent rainfall create ideal conditions for slow coffee maturation, resulting in a cup that is sweet and complex. 

This coffee has been decaffeinated using the gentle, chemical-free Ethyl Acetate (EA) method, a natural component of sugar cane, coffee, and fruits such as strawberries and bananas.  It is highly selective with respect to caffeine and can physically extract it from green coffee beans in a gentle, but targeted manner.  

Despite the decaffeination process, this coffee retains its vibrant character—offering rich notes of dark chocolate, cinnamon sugar, and forest fruits, with a smooth, lingering finish that reflects the depth of its origin.

Origin: Santa Barbara, Honduras

Altitude:  1,200 - 1,500 masl

Varietal: Mixed

Processing: Sugar Cane Decaffeination

Brew: Espresso / French Press