Decaf Espresso

Notes: Caramel, Nutmeg, MolassesRoast: MediumRegion: Marcala, HondurasProcessing Method: Honey Process, Mountain Water Decaffeination Finally—a decaf espresso that doesn’t taste like an afterthought. ☕️✨ During the pandemic, we looked for new ways to innovate—and we set our sights on decaf. Typically, lower-scoring, washed coffees are chosen for decaffeination (because, let’s be honest—why "waste" a great coffee on decaf, right?). But we thought: what if you didn’t have to compromise flavor just to skip the caffeine? So, we profiled a high-quality honey process coffee from a collective of farmers in Marcala, Honduras—known for its sweetness and complexity—and sent it to Descamex in Veracruz, Mexico to be organically decaffeinated using pure spring water from Pico de Orizaba (no chemicals involved). At first, even the folks at Descamex thought the result was a defect. They were used to working with lower quality coffees—but our owner, Nelson, flew down to Veracruz to taste it himself. A