{"title":"Decaf Coffee","description":"\u003cp\u003eOur Range of Decaffeinated Coffees from roasters around the globe!\u003c\/p\u003e","products":[{"product_id":"hydrangea-castillo-thermal-shock-decaf-finca-el-paraiso","title":"Hydrangea - Castillo - Thermal Shock Decaf, Finca El Paraiso","description":"\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Diego Samuel Bermúdez Finca El Paraíso Castillo (Decaffeinated Thermal Shock Washed)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🫐 Raspberries • 🍑 Peach • 🍋 Key Lime\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Diego Samuel Bermúdez\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraíso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Decaffeinated Thermal Shock Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eDecaf Method:\u003c\/strong\u003e Ethyl Acetate Sugarcane Decaf\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1960 MASL\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 8oz (227g)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate. The process preserves complexity and delicate fruit characteristics.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Resting period for this decaf Castillo will be much shorter (5–7 days after roast date) due to the Thermal Shock Washed processing + EA Decaf processing.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiego Samuel Bermúdez has established Finca El Paraíso as one of Colombia's most innovative coffee farms, pioneering experimental processing techniques that push the boundaries of fermentation science. This decaffeinated lot demonstrates that innovation extends to decaf processing as well, with careful attention to preserving the vibrant characteristics expected from El Paraíso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt 1960 metres above sea level in Cauca, the farm provides exceptional terroir that, combined with meticulous processing and careful decaffeination, creates a decaf coffee that rivals fully caffeinated specialty offerings.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Decaffeinated Thermal Shock Washed process at Finca El Paraíso involves:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Careful picking at peak ripeness\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🧪 \u003cstrong\u003eSemi-Washed Culturing\u003c\/strong\u003e — Saccharomyces cerevisiae fermentation\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌡️ \u003cstrong\u003eThermal Shock Wash\u003c\/strong\u003e — Temperature differential washing\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☕ \u003cstrong\u003eEthyl Acetate Decaffeination\u003c\/strong\u003e — Sugarcane-derived EA decaf method\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔒 \u003cstrong\u003eComplexity Preservation\u003c\/strong\u003e — Process designed to preserve delicate fruit characteristics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis careful combination of thermal shock processing and sugarcane EA decaffeination preserves sweetness and clarity after caffeine removal.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA clean cup with notes of raspberries, peach, and key lime, complemented by a medium body and brilliant acidity. We selected this decaf for its vibrant profile and the care taken to preserve sweetness and clarity after decaffeination. A decaffeinated coffee that rivals fully caffeinated specialty offerings from Finca El Paraíso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫐 \u003cstrong\u003eRaspberries\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eKey Lime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003cstrong\u003eWhat does 'Filter' or 'Espresso' Roast mean?\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eTypically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. \u003cem\u003ehow\u003c\/em\u003e the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!\u003c\/p\u003e","brand":"Hydrangea Coffee Roasters","offers":[{"title":"227g (8oz) \/ May 3rd","offer_id":57838195999094,"sku":"HYDRANGEA-PARAISO-DECAF-MAY03","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ April 19th","offer_id":57842129764726,"sku":"HYDRANGEA-PARAISO-DECAF-APR19","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ May 10th","offer_id":57939825525110,"sku":"HYDRANGEA-PARAISO-DECAF-MAY10","price":20.95,"currency_code":"GBP","in_stock":false},{"title":"227g (8oz) \/ May 24th","offer_id":58031213445494,"sku":"HYDRANGEA-PARAISO-DECAF-MAY24","price":20.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RasberriesPeachKeyLime.webp?v=1744359974"},{"product_id":"april-colombia-decaf-sustainable-profile-coffee","title":"April - Colombia - Decaf Sustainable Profile Coffee","description":"\u003cp data-end=\"1015\" data-start=\"956\"\u003eA structured blend of Castillo, Catuai and Caturra from a cooperative in the Huila region of Colombia. Decaffeinated using a mixture of Ethyl Acetate and water, the process involve steaming the green before multiple washes in the solution to wholly decaffeinate the coffee.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003eRoasted medium to be enjoyed as either a robust filter, or a bold base for milk based espresso drinks. Hints of candied apple sweetness, with subtle but present acidity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Notes:\u003c\/strong\u003e\u003cspan\u003e Milk Chocolate, Biscuit, Candied Apple\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/aprilcoffeeroasters.com\/pages\/sustainable-profile-coffee\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cspan\u003eSweetness: ●●●●○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBody: ●●●●○\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAcidity: ●●○○○\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003e\u003cstrong\u003eWhat is the Sustainable Profile Project?\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThe 'House Coffee' series by April, also known as their 'Sustainable Profile' Coffee. The idea is to grow together with partner producers that April already purchase smaller lots from. Importantly, the farmer sets the price \u003cem\u003ethey want\u003c\/em\u003e for the green coffee based on their own valuation, giving them a more predictable revenue structure. This symbiotic relationship between the farmer and April means the farmer gets a consistent and predictable income, and April get consistent and predictable coffee all-year round.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"April Coffee Roasters","offers":[{"title":"March 31st \/ 250g","offer_id":55600752263542,"sku":"APRIL-COLOMBIA-SUSTAIN-DECAF-250-MAR31","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"May 12th \/ 250g","offer_id":57921906835830,"sku":"APRIL-COLOMBIA-SUSTAIN-MAY12","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SPDecaf_2362x2362_crop_center_522d5490-62fb-4a01-b490-811a1155279c.webp?v=1746527470"},{"product_id":"sey-huila-decaf-washed-field-blend-colombia-250g","title":"SEY -  Huila - Decaf, Washed Field Blend | Colombia (250g)","description":"\u003cp data-start=\"175\" data-end=\"246\"\u003e\u003cstrong data-start=\"175\" data-end=\"211\"\u003eLa Plata Decaf – Huila, Colombia\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"248\" data-end=\"399\"\u003eThis decaffeinated lot comes from a small group of producers in La Plata, Huila. In the cup: jam, dark chocolate, lemon zest—a sweet, balanced profile.\u003c\/p\u003e\n\u003cp data-start=\"401\" data-end=\"707\"\u003eA field blend of Colombia’s most widely planted varieties: Castillo, V. Colombia, and Caturra. The first two are Catimor hybrids, prized for their disease resistance. Caturra, by contrast, is a natural Bourbon mutation—more delicate, and more vulnerable, but often contributing depth and nuance in the cup.\u003cbr\u003e\u003cbr\u003eDecaffeinated with Sugar Cane Ethyl Acetate Decaffeination, by Descafecol a company in the outskirts of Manizales in Colombia.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes: \u003c\/strong\u003eJam, dark chocolate, lemon zest\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"SEY Coffee","offers":[{"title":"5 May","offer_id":57825107149174,"sku":"SEY-HUILA-DECAF-MAY05","price":17.95,"currency_code":"GBP","in_stock":true},{"title":"May 11th","offer_id":57882602078582,"sku":"SEY-HUILA-DECAF-MAY11","price":17.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Huila_2560x_da62a529-e1bc-4c34-9a92-4af7219eaec5.webp?v=1746796921"},{"product_id":"onyx-coffee-decaf-ethiopia-suke-quto","title":"Onyx Coffee - Decaf Ethiopia Suke Quto","description":"\u003cp data-start=\"124\" data-end=\"182\" class=\"\"\u003e\u003cstrong data-start=\"124\" data-end=\"182\"\u003eSuke Quto Decaf – Guji, Ethiopia (Swiss Water Process)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"184\" data-end=\"534\" class=\"\"\u003eTesfaye Bekele’s Suke Quto Farm has become a cornerstone of quality in Guji—born from post wildfire reforestation efforts and built on deep-rooted environmental values. This Swiss Water decaf stays true to the farm’s reputation: smooth and sweet throughout. Silky texture, and refined depth—without the caffeine, but none of the compromise.\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"Default Title","offer_id":55638101295478,"sku":"ONYX-ETHIOPIA-SUKE-DECAF-286","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/EthipiaSukeQutoDecaf.png?v=1747223810"},{"product_id":"nomad-fruity-colombia-crazy-decaf-culturing-red-bourbon","title":"Nomad - Fruity Colombia, Crazy Decaf  - Anaerobic Red Bourbon","description":"\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003e\u003cstrong\u003eLevel - Crazy\/Fruity - Decaf\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"516\" data-start=\"217\"\u003eThis isn’t just a great decaf - it’s something else entirely. Sweet aromas of cocoa and milk chocolate lead into a velvety cup layered with caramel, brown sugar, and bright notes of plum, papaya, and passion fruit. It's the kind of decaf that makes you forget it’s decaf. Simply the best we’ve tasted. It's process-forward, for full flavour and aroma.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"807\" data-start=\"518\"\u003eWilton Benitez applies a highly controlled process—starting with density sorting, ozone sterilisation, and yeast-guided (\u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e) anaerobic fermentation coupled with thermal shock - before finishing with a sugarcane Ethyl Acetate decaffeination, with ethanol derived from fermented Sugar cane. Every step is engineered to lock in aroma and improve the organoleptic conditions of the coffee. It shows in the cup. Rich, fruity, and endlessly drinkable.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cstrong\u003eMilk Chocolate, Brown Sugar \u003c\/strong\u003eand \u003cstrong\u003ePassionfruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"Default Title","offer_id":55639238017398,"sku":"NOMAD-FR.CO.CRAZY-250","price":20.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FR.CO.CRAZYDECAF_1.webp?v=1747238548"},{"product_id":"onyx-coffee-decaf-colombia-inza-san-antonio-1","title":"Onyx Coffee - Decaf Colombia Inza San Antonio","description":"\u003cp data-start=\"158\" data-end=\"196\"\u003e\u003cstrong data-start=\"158\" data-end=\"196\"\u003eDecaf - Inza San Antonio, Caturra \u0026amp; Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"464\"\u003e\u003cem\u003eWords from Onyx:\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThere are a few signals that the season is changing here at the roastery in Arkansas. First, the leaves begin to change, and a slight chill in the air will creep in each morning. Just as significant, if you’re a roaster or green buyer, is the arrival of micro-lots from the harvest in Inzá, truly marking the beginning of the autumn\/ winter season. In keeping with the markers of time, we have worked into a rhythm with our friends at Pergamino. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"464\"\u003e\u003cspan\u003eEach July we fly to Medellin to visit a few farms and cup through micro-lots at the newly renovated Pergamino lab. Throughout the harvest the team there flags coffees that we have existing relationships with, or new coffees that align with our sourcing values and quality standards. This is truly the backbone of much of what we do at Onyx, as we build lots that will make up most of our Monarch blend, as well as Southern Weather and Geometry. This season, we partnered with the team there to raise the level of our decaf offering by sourcing and building a regional blend, consisting of micro-lots from San Antonio, Inzá.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"198\" data-end=\"464\"\u003e\u003cspan\u003eThis is not a new coffee for us by a long stretch; we have been buying coffee from this region for almost a decade. The new partnership is the intentional sourcing in order to create a high-quality decaf offering from a direct partnership. Once we put together several micro-lots at the dry mill to build this regional lot, we sent it off to the EA Decaffeination facility so it could be decaffeinated and returned.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"956\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Onyx Coffee","offers":[{"title":"May 5th","offer_id":55759002435958,"sku":"ONYX-COLOMBIA-INZA-DECAF-MAY05","price":16.5,"currency_code":"GBP","in_stock":false},{"title":"May 6th","offer_id":57899921932662,"sku":"ONYX-COLOMBIA-INZA-DECAF-MAY06","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/decafcolombiainzasanantonio.png?v=1749482629"},{"product_id":"september-rainbow-cocktail-decaf-colombia","title":"September - Rainbow Cocktail, Decaf | Colombia","description":"\u003cp data-start=\"130\" data-end=\"170\" class=\"\"\u003e\u003cem\u003ePart of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"35\" data-start=\"0\"\u003e\u003cstrong data-end=\"35\" data-start=\"0\"\u003eWe noticed you guys were buying multiple bags, 1kg bags now available - save on bulk!\u003cbr\u003e\u003cbr\u003eWilton Benitez – Decaf Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"297\" data-start=\"37\"\u003eNow in its fourth harvest with September, this standout decaf from Wilton Benitez continues to defy expectations—scoring alongside some of our best caffeinated offerings. Bright, floral, and fruit-forward, it’s a testament to Wilton’s deep technical expertise.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"731\" data-start=\"299\"\u003eProduced at \u003cem data-end=\"326\" data-start=\"311\"\u003eEl Paraíso 92\u003c\/em\u003e, a family-run farm equipped with a full processing plant, microbiology lab, and quality control facilities, this lot undergoes a highly controlled, multi-step fermentation using Saccharomyces pastorianus yeast and grain juice infusions. After pulping and fermentation, the coffee is slow-dried and decaffeinated using a natural sugarcane process—preserving its expressive profile while removing caffeine.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eFlavour Notes:\u003c\/strong\u003e Rose Water, Skittles, Gingerbread\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e250g or 1kg Net.\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eWhat is the roast recency?\u003cbr\u003e\u003c\/strong\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif;\"\u003eSeptember doesn't advertise a roast preference to Filter or Espresso, instead they are roasted to bring out the best of the bean itself.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"September Coffee Co.","offers":[{"title":"250g","offer_id":55818993369462,"sku":"SEPTEMBER-RAINBOW","price":16.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":55928841961846,"sku":"SEPTEMBER-RAINBOW-BULK-1KG","price":49.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/rainbowcocktail_3000x_6a8cec22-36fc-4a3d-a3df-cfe99da7ddf3.webp?v=1750738461"},{"product_id":"black-white-thermal-shock-decaf-wilton-benitez","title":"Black \u0026 White - Thermal Shock Decaf - Wilton Benitez","description":"\u003cp data-start=\"165\" data-end=\"429\"\u003eWilton Benitez didn’t set out to be a coffee producer. With a background in engineering and years spent as a practicing chemical engineer, his early career was defined by lab work and precision systems—not fermentation tanks or drying beds.\u003c\/p\u003e\n\u003cp data-start=\"431\" data-end=\"807\"\u003eEventually, though, science met passion. Wilton redirected his technical expertise into specialty coffee, and today he leads \u003cem data-start=\"556\" data-end=\"575\"\u003eGranja Paraíso 92\u003c\/em\u003e, a standout operation in Colombia’s Cauca region. Known for rare varietals and hyper-controlled processing, the farm is a model of innovation—home to its own microbiology lab, quality control suite, and a fully integrated wet mill.\u003c\/p\u003e\n\u003cp data-start=\"809\" data-end=\"994\"\u003eA coffee grower by choice, not by accident, Wilton’s process-driven approach has brought something new to Cauca—and coffees like this one are proof of just how far that vision has come.\u003c\/p\u003e\n\u003cp data-start=\"996\" data-end=\"1237\"\u003e\u003cstrong data-start=\"996\" data-end=\"1017\"\u003eProcess: \u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1017\" data-end=\"1020\"\u003eThis lot follows Wilton’s signature thermal shock method: two sterilizations (ozonated water and UV light), two rounds of anaerobic fermentation (one in cherry, one in mucilage), and two final rinses—hot, then cold.\u003c\/p\u003e\n\u003cp data-start=\"1239\" data-end=\"1517\"\u003eThe twist? It’s decaffeinated. After processing, the coffee is sent to an EA lab in Colombia for \u003cem data-start=\"1336\" data-end=\"1366\"\u003eEthyl Acetate Decaffeination\u003c\/em\u003e. There, a naturally derived sugar alcohol is used to remove the caffeine—without stripping the flavor. It's chemistry doing its best work, twice over.\u003c\/p\u003e\n\u003cp data-start=\"1519\" data-end=\"1861\"\u003e\u003cstrong data-start=\"1519\" data-end=\"1533\"\u003eIn the Cup:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1533\" data-end=\"1536\"\u003eDecaf has evolved. Thanks to Wilton’s processing and advancements in EAD, this cup lands squarely in the “no way this is decaf” category. Floral and tea-like, it opens with lemongrass and black tea, then lifts into citrus sweetness—think lemon candy or candied grapefruit. A whisper of apricot brings in balance and softness.\u003c\/p\u003e\n\u003cp data-start=\"1863\" data-end=\"1986\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eDelicate, composed, and refreshingly clean. If you're still judging decaf by its past, this is the one to change your mind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lemongrass, Candied Grapefruit, Apricot, Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e - Wilton Benitez\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz)","offer_id":55867757789558,"sku":"B\u0026W-WILTON-DECAF-12OZ","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/WiltonBenitez_ThermalShockDecaf_online_4x_d370bbc6-c9f6-4bfe-b8f7-51192e75bc50.png?v=1751560103"},{"product_id":"a-m-o-c-decaf-colombia-mustafa-estate","title":"A.M.O.C. - DECAF Colombia  - Mustafa Estate","description":"\u003cp data-end=\"434\" data-start=\"121\"\u003e\u003cstrong data-end=\"140\" data-start=\"121\"\u003e\/DECAF Colombia - Mustafa Estate\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003eA layered profile with medium to full body, abundant sweetness, and a subtle but present acidity. Exceptionally forgiving, this decaf performs beautifully both as a straight espresso or a longer drink like a classic americano or lungo. In milk, expect rich notes of vanilla and toffee, carried by a smooth, creamy mouthfeel.\u003c\/p\u003e\n\u003cp data-start=\"521\" data-end=\"684\"\u003eA decaf that stands up. Vibrant acidity gives lift, while its inherent sweetness and round texture make it easy to enjoy across brew methods and taste preferences.\u003c\/p\u003e\n\u003cp data-start=\"691\" data-end=\"998\"\u003eWith support from Herbert and other leading producers, Ana Mustafá oversees LaREB, a cooperative built to empower smaller producers through production guidance and focused quality control. Coffees are exported directly from growers, keeping the value chain short and ensuring a fairer share for the farmers.\u003c\/p\u003e\n\u003cp data-start=\"1000\" data-end=\"1303\"\u003eThis lot is a fed-batch process, built from multiple pickings, with dry fermentation in-tank for up to 48 hours while still in cherry. Drying is done mechanically at low temperatures. Decaffeination is carried out using ethyl acetate derived from sugarcane—a method often referred to as \"natural\" decaf.\u003c\/p\u003e\n\u003cp data-start=\"1305\" data-end=\"1580\"\u003eEthyl acetate (C4H8O2), a compound naturally found in fermented fruits like bananas or beer, is extracted from sugarcane grown in the Palmira region of Colombia. LaREB’s decaf partners combine this with water sourced from the Nevado del Ruiz volcano to complete the process.\u003c\/p\u003e\n\u003cp data-start=\"1582\" data-end=\"1916\"\u003eBefore decaffeination, the beans are steamed to open their structure and release caffeine bound to salts and chlorogenic acids. They are then immersed in the sugarcane-derived solvent, removing around 97% of the caffeine. A final steam ensures removal of any residue, leaving less than 30 ppm—lower than what’s found in a ripe banana.\u003c\/p\u003e\n\u003cp data-start=\"1921\" data-end=\"1990\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eSelected by A.M.O.C. for its clarity, purpose, and honest complexity.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eProfile:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Layered, medium to full bodied. Medium-high sweetness, subtle acidity. Vanilla, Toffee.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"Default Title","offer_id":55873268318582,"sku":"AMOC-004-DECAF","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-decaf-1-1024x1021.png?v=1751635018"},{"product_id":"nomad-espresso-colombia-decaf-washed-castillo","title":"Nomad - Espresso, Colombia, Decaf  - Washed Castillo","description":"\u003ch3 data-start=\"0\" data-end=\"50\"\u003e\u003cstrong data-start=\"4\" data-end=\"48\"\u003eDecaffeinated Chambakú – Felipe Restrepo\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"51\" data-end=\"213\"\u003e\u003cstrong data-start=\"51\" data-end=\"64\"\u003eProducer:\u003c\/strong\u003e Felipe Restrepo\u003cbr data-start=\"80\" data-end=\"83\"\u003e\u003cstrong data-start=\"83\" data-end=\"92\"\u003eFarm:\u003c\/strong\u003e Finca Chambakú\u003cbr data-start=\"107\" data-end=\"110\"\u003e\u003cstrong data-start=\"110\" data-end=\"121\"\u003eRegion:\u003c\/strong\u003e Quindío, Colombia\u003cbr data-start=\"139\" data-end=\"142\"\u003e\u003cstrong data-start=\"142\" data-end=\"154\"\u003eProcess:\u003c\/strong\u003e Washed, Sugarcane (EA) Decaffeinated\u003cbr data-start=\"191\" data-end=\"194\"\u003e\u003cstrong data-start=\"194\" data-end=\"206\"\u003eHarvest:\u003c\/strong\u003e 2024\u003c\/p\u003e\n\u003ch3 data-start=\"215\" data-end=\"236\"\u003e\u003cstrong data-start=\"219\" data-end=\"234\"\u003eTASTES LIKE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"237\" data-end=\"426\"\u003e🍫 \u003cstrong data-start=\"240\" data-end=\"257\"\u003e80% Chocolate\u003c\/strong\u003e – deep and smooth, with cocoa bitterness.\u003cbr data-start=\"299\" data-end=\"302\"\u003e🍯 \u003cstrong data-start=\"305\" data-end=\"324\"\u003eMuscovado Sugar\u003c\/strong\u003e – rich sweetness and syrupy depth.\u003cbr data-start=\"359\" data-end=\"362\"\u003e🍎 \u003cstrong data-start=\"365\" data-end=\"381\"\u003eGolden Apple\u003c\/strong\u003e – a delicate aftertaste with mild acidity.\u003c\/p\u003e\n\u003ch3 data-start=\"428\" data-end=\"456\"\u003e\u003cstrong data-start=\"432\" data-end=\"454\"\u003eABOUT THE PRODUCER\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"457\" data-end=\"786\"\u003e\u003cem data-start=\"457\" data-end=\"473\"\u003eFinca Chambakú\u003c\/em\u003e is one of \u003cstrong data-start=\"484\" data-end=\"523\"\u003eNOMAD’s long-standing partner farms\u003c\/strong\u003e, and producer \u003cstrong data-start=\"538\" data-end=\"557\"\u003eFelipe Restrepo\u003c\/strong\u003e continues to refine his craft with each new harvest. For 2024, Felipe introduced a complete overhaul of the drying process for this decaffeinated lot—switching to \u003cstrong data-start=\"721\" data-end=\"747\"\u003emechanical silo drying\u003c\/strong\u003e to precisely manage moisture levels.\u003c\/p\u003e\n\u003cp data-start=\"788\" data-end=\"1064\"\u003eThis improvement has led to a \u003cstrong data-start=\"818\" data-end=\"852\"\u003emore stable and expressive cup\u003c\/strong\u003e, extending the coffee’s shelf life while preserving sweetness and balance. The result is a decaf that’s \u003cstrong data-start=\"957\" data-end=\"995\"\u003esurprisingly complex and delicious\u003c\/strong\u003e, easily rivaling fully caffeinated coffees in flavour and texture.\u003c\/p\u003e\n\u003ch3 data-start=\"1066\" data-end=\"1087\"\u003e\u003cstrong data-start=\"1070\" data-end=\"1085\"\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1088\" data-end=\"1320\"\u003eThe decaffeination method uses \u003cstrong data-start=\"1119\" data-end=\"1149\"\u003ehigh-mountain spring water\u003c\/strong\u003e and \u003cstrong data-start=\"1154\" data-end=\"1176\"\u003eethyl acetate (EA)\u003c\/strong\u003e derived from \u003cstrong data-start=\"1190\" data-end=\"1212\"\u003esugarcane molasses\u003c\/strong\u003e—a \u003cstrong data-start=\"1215\" data-end=\"1234\"\u003enatural solvent\u003c\/strong\u003e that selectively removes caffeine while preserving the coffee’s aromatic structure.\u003c\/p\u003e\n\u003cp data-start=\"1322\" data-end=\"1671\"\u003eThe process begins with steaming the green coffee to open its pores, followed by \u003cstrong data-start=\"1403\" data-end=\"1432\"\u003esoaking in an EA solution\u003c\/strong\u003e. The caffeine molecules bond with the EA and are gently extracted. Once the process is complete, the coffee is steamed again to remove any trace of the solvent, ensuring \u003cstrong data-start=\"1603\" data-end=\"1627\"\u003e97% caffeine removal\u003c\/strong\u003e and leaving \u003cstrong data-start=\"1640\" data-end=\"1668\"\u003eless than 20 ppm residue\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1673\" data-end=\"1845\"\u003eFinally, the coffee is \u003cstrong data-start=\"1696\" data-end=\"1721\"\u003edried to 11% moisture\u003c\/strong\u003e, ready for export. The result is a \u003cstrong data-start=\"1757\" data-end=\"1791\"\u003eclean, sweet, and stable decaf\u003c\/strong\u003e that maintains the integrity of Chambakú’s terroir.\u003c\/p\u003e\n\u003ch3 data-start=\"1847\" data-end=\"1871\"\u003e\u003cstrong data-start=\"1851\" data-end=\"1869\"\u003eWHY WE LOVE IT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1872\" data-end=\"2137\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThis coffee defies expectations—\u003cstrong data-start=\"1904\" data-end=\"1945\"\u003esmooth, chocolatey, and full of depth\u003c\/strong\u003e, with a delicate golden apple finish that adds lift. Perfect for those seeking comfort without compromise, it’s a decaf that feels indulgent and satisfying whether enjoyed black or with milk.\u003c\/p\u003e\n\u003cp data-start=\"1154\" data-end=\"1173\"\u003e\u003cstrong data-start=\"1154\" data-end=\"1166\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp data-start=\"1175\" data-end=\"1745\"\u003eThe decaffeination method uses high mountain spring water and ethyl acetate derived from sugarcane molasses — a naturally occurring compound found in yellow fruits like bananas. It’s a selective caffeine solvent, though notoriously difficult to work with due to its flammability and distinct, sweet base aroma. Handling it requires precision, which impacts production costs and can subtly influence the cup's aroma and taste. The result, however, is a coffee with at least 97% caffeine removed and a maximum solvent residue of 20 PPM. Final moisture content sits at 11%.\u003c\/p\u003e\n\u003cp data-start=\"146\" data-end=\"597\" class=\"\"\u003eExpect notes of \u003cb\u003e80% Chocolate, Moscovado Sugar, Golden Apple\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-start=\"956\" data-end=\"1015\"\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Nomad Coffee","offers":[{"title":"May 7th","offer_id":56064927891830,"sku":"NOMAD-D.CO.DCF-MAY07","price":12.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/decaff.webp?v=1754666330"},{"product_id":"moonwake-finca-la-leona-decaf-honey-caturra-colombia","title":"Moonwake - Finca La Leona - Decaf Honey Caturra - Colombia","description":"\u003cp data-start=\"80\" data-end=\"122\"\u003e\u003cstrong data-start=\"80\" data-end=\"120\"\u003eLuz Helena Salazar – Honey Swiss Water Decaf, Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"124\" data-end=\"578\"\u003eLuz Helena Salazar manages two farms in Armenia, Quindío, where she has spent the past two decades refining her approach to specialty coffee. Focused on sustainable farming, careful cherry selection, and pest management, her work translates directly into a cup of remarkable clarity and balance. Beyond coffee, Luz supports her community through local humanitarian initiatives, helping vulnerable families, the elderly, and those displaced by violence.\u003c\/p\u003e\n\u003cp data-start=\"580\" data-end=\"931\"\u003e\u003cstrong data-start=\"580\" data-end=\"600\"\u003eWhy Moonwake chose it:\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"600\" data-end=\"603\"\u003eThis medium-roast decaf is a rare delight—smooth, rich, and expressive without the typical decaf notes. The cup opens with sweet raspberry dessert notes, layered with chocolate-covered cherry, and finishes with a gentle hazelnut sweetness. Versatile for both espresso and filter, it’s a decaf that never compromises on flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Raspberry Jam, Chocolate Cherry, Hazlenut\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":56129455030646,"sku":"MOONWAKE-LEONA-DECAF","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/FincaLaLeonaDecafLabelandWebsite-02.webp?v=1755858067"},{"product_id":"moonwake-granja-paraiso-92-decaf-colombia","title":"Moonwake - Granja Paraiso 92 Decaf - Colombia","description":"\u003cp data-start=\"125\" data-end=\"506\"\u003eFinca El Paraíso-92 is a family-run farm in Cauca, known for pushing the boundaries of coffee innovation. The farm cultivates exceptional varieties — including Java, Pink Bourbon, Geisha, Pacamara, Caturra, Tabi, Castillo, Supremo, and Colombia — using advanced techniques like terraced planting, drip irrigation, shade management, and precision nutrition guided by lab analysis.\u003c\/p\u003e\n\u003cp data-start=\"508\" data-end=\"928\"\u003eWith an on-site microbiology and quality lab, El Paraíso-92 takes processing to the next level. Each lot begins with strict cherry selection and sterilization, followed by controlled anaerobic fermentation phases enhanced with specific microorganisms. After pulping and a second fermentation, beans undergo a unique thermal shock process — alternating hot and cold water — to lock in flavour and enhance cup complexity.\u003c\/p\u003e\n\u003cp data-start=\"930\" data-end=\"1056\"\u003eA meticulous approach from start to finish, resulting in coffees with remarkable clarity, sweetness, and layered complexity.\u003cbr\u003e\u003cbr\u003eThis anaerobic washed, ethyl acetate decaffeinated red Bourbon undergoes thermal shock to lock in aromatics. Expect notes of:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e: Lemongrass, Strawberry Soda, Mixed Berry Parfait\u003c\/p\u003e\n\u003cp\u003e284g Net\u003cbr\u003e\u003cbr\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cbr\u003e\u003c\/p\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"April 27th","offer_id":56277591949686,"sku":"MOONWAKE-PARAISO92-DECAF-APR27","price":19.95,"currency_code":"GBP","in_stock":false},{"title":"May 11th","offer_id":57887670763894,"sku":"MOONWAKE-PARAISO92-DECAF-MAY11","price":19.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/GP92DecafEnhancedLabelandWebsite-02.webp?v=1757948010"},{"product_id":"flower-child-decaf-el-nevado","title":"Flower Child - Decaf El Nevado","description":"\u003cp data-start=\"169\" data-end=\"341\"\u003e\u003cstrong data-start=\"169\" data-end=\"180\"\u003eTHE CUP\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"180\" data-end=\"183\"\u003eSmooth and balanced. \u003cstrong data-start=\"204\" data-end=\"216\"\u003eTamarind\u003c\/strong\u003e, \u003cstrong data-start=\"218\" data-end=\"233\"\u003ebrown sugar\u003c\/strong\u003e, and \u003cstrong data-start=\"239\" data-end=\"256\"\u003ealmond butter\u003c\/strong\u003e create a rounded sweetness with gentle depth. Clean, approachable, and comforting.\u003c\/p\u003e\n\u003cp data-start=\"343\" data-end=\"359\"\u003e\u003cstrong data-start=\"343\" data-end=\"357\"\u003eTHE ORIGIN\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"360\" data-end=\"571\"\u003e\n\u003cli data-start=\"360\" data-end=\"415\"\u003e\n\u003cp data-start=\"362\" data-end=\"415\"\u003e\u003cstrong data-start=\"362\" data-end=\"373\"\u003eRegion:\u003c\/strong\u003e Santa María \u0026amp; Pitalito, Huila, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"416\" data-end=\"465\"\u003e\n\u003cp data-start=\"418\" data-end=\"465\"\u003e\u003cstrong data-start=\"418\" data-end=\"432\"\u003eVarieties:\u003c\/strong\u003e Caturra, Castillo, V. Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"466\" data-end=\"500\"\u003e\n\u003cp data-start=\"468\" data-end=\"500\"\u003e\u003cstrong data-start=\"468\" data-end=\"481\"\u003eAltitude:\u003c\/strong\u003e 1,600–1,900 masl\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"501\" data-end=\"529\"\u003e\n\u003cp data-start=\"503\" data-end=\"529\"\u003e\u003cstrong data-start=\"503\" data-end=\"515\"\u003eHarvest:\u003c\/strong\u003e August 2023\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"530\" data-end=\"571\"\u003e\n\u003cp data-start=\"532\" data-end=\"571\"\u003e\u003cstrong data-start=\"532\" data-end=\"544\"\u003eProcess:\u003c\/strong\u003e Ethyl Acetate (EA Decaf)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"573\" data-end=\"1044\"\u003e\u003cstrong data-start=\"573\" data-end=\"590\"\u003eTHE PRODUCERS\u003c\/strong\u003e\u003cbr data-start=\"590\" data-end=\"593\"\u003eEl Nevado del Huila is a communal lot, sourced from farmers working the fertile slopes surrounding Colombia’s highest volcano, Nevado del Huila. Each small lot is cupped and approved multiple times before being integrated, ensuring consistency and quality across the entire lot. This project goes beyond cherry-picking exceptional microlots — it represents a commitment to embracing producers’ full harvests while still maintaining strict standards.\u003c\/p\u003e\n\u003cp data-start=\"1046\" data-end=\"1399\"\u003e\u003cstrong data-start=\"1046\" data-end=\"1067\"\u003eTHE DECAF PROCESS\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1067\" data-end=\"1070\"\u003eDecaffeinated at \u003cstrong data-start=\"1087\" data-end=\"1101\"\u003eDescafecol\u003c\/strong\u003e in Manizales, Colombia, using naturally derived \u003cstrong data-start=\"1150\" data-end=\"1167\"\u003eethyl acetate\u003c\/strong\u003e from sugarcane. Green coffee is steamed, repeatedly soaked in EA solution to bond and remove caffeine, then steamed again and dried. This method removes \u003cstrong data-start=\"1321\" data-end=\"1338\"\u003e97%+ caffeine\u003c\/strong\u003e while preserving sweetness, clarity, and origin character.\u003c\/p\u003e\n\u003cp data-start=\"1401\" data-end=\"1600\"\u003e\u003cstrong data-start=\"1401\" data-end=\"1423\"\u003eWHY WE SELECTED IT\u003cbr\u003e\u003c\/strong\u003e\u003cbr data-start=\"1423\" data-end=\"1426\"\u003eEl Nevado del Huila is a decaf that doesn’t compromise. It’s clean, sweet, and representative of the hardworking farmers of Huila — approachable and rewarding in every cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Rounded, tamarind, brown sugar, almond butter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Flower Child Coffee","offers":[{"title":"250g \/ May 11th","offer_id":56350856020342,"sku":"FLOWER-DECAF-NEVADO-MAY11","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Decaf_2024_250g_Label.webp?v=1758890522"},{"product_id":"black-white-sugarcane-decaf","title":"Black \u0026 White - B\u0026W Sugarcane Decaf","description":"\u003ch2 data-start=\"168\" data-end=\"183\"\u003e\u003cstrong data-start=\"171\" data-end=\"183\"\u003eDetails:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"184\" data-end=\"1056\"\u003e\n\u003cli data-start=\"184\" data-end=\"295\"\u003e\n\u003cp data-start=\"186\" data-end=\"295\"\u003e\u003cstrong data-start=\"186\" data-end=\"197\"\u003eOrigin:\u003c\/strong\u003e Colombia — \u003cem data-start=\"214\" data-end=\"221\"\u003eHuila\u003c\/em\u003e \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"296\" data-end=\"441\"\u003e\n\u003cp data-start=\"298\" data-end=\"441\"\u003e\u003cstrong data-start=\"298\" data-end=\"311\"\u003eProducer:\u003c\/strong\u003e Multiple smallholder producers in region\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"442\" data-end=\"584\"\u003e\n\u003cp data-start=\"444\" data-end=\"584\"\u003e\u003cstrong data-start=\"444\" data-end=\"458\"\u003eVarietals:\u003c\/strong\u003e Mixed Typical Colombian varietals (e.g., Caturra, Castillo, Colombia — seasonally variable) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"585\" data-end=\"718\"\u003e\n\u003cp data-start=\"587\" data-end=\"718\"\u003e\u003cstrong data-start=\"587\" data-end=\"599\"\u003eProcess:\u003c\/strong\u003e \u003cstrong data-start=\"600\" data-end=\"631\"\u003eSugarcane\/EA Decaffeination\u003c\/strong\u003e (natural ethyl acetate derived from sugarcane) \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"719\" data-end=\"809\"\u003e\n\u003cp data-start=\"721\" data-end=\"809\"\u003e\u003cstrong data-start=\"721\" data-end=\"731\"\u003eRoast:\u003c\/strong\u003e Medium Dark\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"810\" data-end=\"909\"\u003e\n\u003cp data-start=\"812\" data-end=\"909\"\u003e\u003cstrong data-start=\"812\" data-end=\"825\"\u003eBag Size:\u003c\/strong\u003e 340 g \/ 12 oz\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"910\" data-end=\"1056\"\u003e\n\u003cp data-start=\"912\" data-end=\"1056\"\u003e\u003cstrong data-start=\"912\" data-end=\"930\"\u003eTasting Notes:\u003c\/strong\u003e Milk chocolate 🍫  • Caramel 🍬 \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1058\" data-end=\"1061\"\u003e\n\u003ch2 data-start=\"1063\" data-end=\"1076\"\u003e\u003cstrong data-start=\"1066\" data-end=\"1076\"\u003eIntro:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1077\" data-end=\"1469\"\u003eBlack \u0026amp; White is excited to present a \u003cstrong data-start=\"1115\" data-end=\"1141\"\u003eColombian decaf option\u003c\/strong\u003e that’s anything but second‑best. This \u003cstrong data-start=\"1180\" data-end=\"1208\"\u003eSugarcane Decaf Colombia\u003c\/strong\u003e brings a \u003cstrong data-start=\"1218\" data-end=\"1246\"\u003ebalanced, flavourful cup\u003c\/strong\u003e to the world of decaffeinated specialty coffee by leveraging Colombia’s vertically integrated decaffeination infrastructure — keeping \u003cstrong data-start=\"1381\" data-end=\"1430\"\u003eprocessing local and flavour integrity intact\u003c\/strong\u003e. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1471\" data-end=\"1474\"\u003e\n\u003ch2 data-start=\"1476\" data-end=\"1496\"\u003e\u003cstrong data-start=\"1479\" data-end=\"1496\"\u003eThe Producer:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1497\" data-end=\"2050\"\u003eThis coffee originates from \u003cstrong data-start=\"1525\" data-end=\"1564\"\u003emultiple smallholder farms in Huila\u003c\/strong\u003e, a region known for producing expressive Colombian coffees. The cherries are harvested, processed, and then decaffeinated \u003cstrong data-start=\"1687\" data-end=\"1706\"\u003ewithin Colombia\u003c\/strong\u003e, helping preserve freshness and reduce additional transport and handling. By sourcing locally and using a natural decaffeination method, Black \u0026amp; White ensures this decaf retains as much of its inherent character as possible — a balancing act that many specialty decafs strive for but don’t always achieve. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2052\" data-end=\"2055\"\u003e\n\u003ch2 data-start=\"2057\" data-end=\"2076\"\u003e\u003cstrong data-start=\"2060\" data-end=\"2076\"\u003eThe Process:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2077\" data-end=\"2793\"\u003eInstead of removing caffeine through harsher chemical methods or after long transport, this lot uses the \u003cstrong data-start=\"2182\" data-end=\"2228\"\u003eColombian Sugarcane Decaffeination Process\u003c\/strong\u003e — technically a natural \u003cstrong data-start=\"2253\" data-end=\"2275\"\u003eethyl acetate (EA)\u003c\/strong\u003e method derived from sugarcane. After the coffee is selected and cupped as a regular lot, it’s decaffeinated locally using EA that naturally binds to caffeine molecules, pulling them out while leaving behind much of the coffee’s \u003cstrong data-start=\"2504\" data-end=\"2538\"\u003earomatic and flavour compounds\u003c\/strong\u003e. Keeping both growing and decaffeination within the same country \u003cstrong data-start=\"2604\" data-end=\"2631\"\u003ereduces turnaround time\u003c\/strong\u003e and helps the coffee arrive at the roastery \u003cstrong data-start=\"2676\" data-end=\"2707\"\u003efresher and more flavourful\u003c\/strong\u003e, a key advantage in specialty decaf production. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2795\" data-end=\"2798\"\u003e\n\u003ch2 data-start=\"2800\" data-end=\"2815\"\u003e\u003cstrong data-start=\"2803\" data-end=\"2815\"\u003eThe Cup:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2816\" data-end=\"3270\"\u003eThis decaf delivers a \u003cstrong data-start=\"2838\" data-end=\"2871\"\u003erich and approachable profile\u003c\/strong\u003e that defies outdated ideas of decaffeinated coffee. Expect \u003cstrong data-start=\"2931\" data-end=\"2952\"\u003edark chocolate 🍫\u003c\/strong\u003e warmth and sweetness on the body, brightened by a hint of \u003cstrong data-start=\"3011\" data-end=\"3024\"\u003echerry 🍒\u003c\/strong\u003e fruitiness that brings lift and clarity. Secondary tones of \u003cstrong data-start=\"3085\" data-end=\"3111\"\u003ebrown sugar caramel 🍬\u003c\/strong\u003e add depth and balance, making this a comforting yet engaging cup — great brewed as drip, pour‑over, or even immersion. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"3272\" data-end=\"3275\"\u003e\n\u003ch2 data-start=\"3277\" data-end=\"3292\"\u003e\u003cstrong data-start=\"3280\" data-end=\"3292\"\u003eOverall:\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3293\" data-end=\"3661\"\u003eBlack \u0026amp; White’s \u003cstrong data-start=\"3309\" data-end=\"3327\"\u003eDecaf Colombia\u003c\/strong\u003e is a \u003cstrong data-start=\"3333\" data-end=\"3376\"\u003etrustworthy and flavourful decaf choice\u003c\/strong\u003e for anyone who wants to enjoy specialty coffee without caffeine compromise. With its \u003cstrong data-start=\"3462\" data-end=\"3528\"\u003ebalanced sweetness, chocolate richness, and subtle fruit depth\u003c\/strong\u003e, it offers a satisfying and well‑rounded experience — a decaf that truly tastes like coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz) \/ May 18th","offer_id":57248817185142,"sku":"B\u0026W-SUGARCANE-DECAF-MAY18","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/SugarcaneDecaf_NEW_Brewcard_7_19_23_3x-100.webp?v=1770459842"},{"product_id":"a-m-o-c-decaf-el-trebol","title":"A.M.O.C. - DECAF - El Trebol","description":"\u003ch2 data-start=\"0\" data-end=\"33\"\u003e\u003cstrong data-start=\"3\" data-end=\"33\"\u003eColombia — Decaf El Trebol\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"35\" data-end=\"120\"\u003e\u003cstrong data-start=\"35\" data-end=\"120\"\u003eTastes Like — 🍊 Orange • 🍐 Peach • 🍯 Honey • 🌰 Almond • 🍬 Caramelized Toffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr data-start=\"122\" data-end=\"125\"\u003e\n\u003ch2 data-start=\"127\" data-end=\"141\"\u003e\u003cstrong data-start=\"130\" data-end=\"141\"\u003eDETAILS\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-start=\"143\" data-end=\"513\"\u003e\n\u003cli data-start=\"188\" data-end=\"223\"\u003e\n\u003cp data-start=\"190\" data-end=\"223\"\u003e\u003cstrong data-start=\"190\" data-end=\"201\"\u003eOrigin:\u003c\/strong\u003e Santander, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"224\" data-end=\"269\"\u003e\n\u003cp data-start=\"226\" data-end=\"269\"\u003e\u003cstrong data-start=\"226\" data-end=\"239\"\u003eProducer:\u003c\/strong\u003e Santander Women Association\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"270\" data-end=\"315\"\u003e\n\u003cp data-start=\"272\" data-end=\"315\"\u003e\u003cstrong data-start=\"272\" data-end=\"285\"\u003eVarietal:\u003c\/strong\u003e Castillo, Caturra, Colombia\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"316\" data-end=\"367\"\u003e\n\u003cp data-start=\"318\" data-end=\"367\"\u003e\u003cstrong data-start=\"318\" data-end=\"330\"\u003eProcess:\u003c\/strong\u003e Washed, Sugarcane EA Decaffeinated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"368\" data-end=\"430\"\u003e\n\u003cp data-start=\"370\" data-end=\"430\"\u003e\u003cstrong data-start=\"370\" data-end=\"386\"\u003eRoast Level:\u003c\/strong\u003e Medium \/ Developed\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"431\" data-end=\"513\"\u003e\n\u003cp data-start=\"433\" data-end=\"513\"\u003e\u003cstrong data-start=\"433\" data-end=\"442\"\u003eSize:\u003c\/strong\u003e 240 g\u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"515\" data-end=\"518\"\u003e\n\u003ch2 data-start=\"520\" data-end=\"572\"\u003e\u003cstrong data-start=\"523\" data-end=\"570\"\u003eINTRO — A Decaf That Delivers on Complexity\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"573\" data-end=\"1137\"\u003eAMOC (A Matter of Concrete) is thrilled to present \u003cem data-start=\"624\" data-end=\"641\"\u003eDecaf El Trebol\u003c\/em\u003e — a specialty decaffeinated coffee that challenges the notion that decaf must be dull. Sourced from the \u003cstrong data-start=\"746\" data-end=\"777\"\u003eSantander Women Association\u003c\/strong\u003e in \u003cstrong data-start=\"781\" data-end=\"804\"\u003eSantander, Colombia\u003c\/strong\u003e, this lot uses the \u003cstrong data-start=\"824\" data-end=\"878\"\u003eSugarcane Ethyl Acetate (EA) decaffeination method\u003c\/strong\u003e, which gently removes caffeine while preserving structural sweetness and aromatic depth. The result is a coffee that feels complete, expressive, and deeply satisfying — a true testament to how excellent \u003cstrong data-start=\"1082\" data-end=\"1091\"\u003edecaf\u003c\/strong\u003e can be. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1139\" data-end=\"1395\"\u003eDesigned to be enjoyed as both classic filter and milk-based beverages, \u003cem data-start=\"1211\" data-end=\"1228\"\u003eDecaf El Trebol\u003c\/em\u003e boasts layered character and smooth body, making it a go-to choice for coffee lovers who want rich flavour without the caffeine. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"1397\" data-end=\"1400\"\u003e\n\u003ch2 data-start=\"1402\" data-end=\"1453\"\u003e\u003cstrong data-start=\"1405\" data-end=\"1451\"\u003eTHE PRODUCER — Santander Women Association\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"1454\" data-end=\"1805\"\u003eThis decaf coffee is grown and curated by the \u003cstrong data-start=\"1500\" data-end=\"1531\"\u003eSantander Women Association\u003c\/strong\u003e, a collective of women coffee growers working together in Santander’s fertile highlands. Their collaboration not only champions quality and consistency, but also supports gender equity and shared prosperity within the coffee community. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1807\" data-end=\"2159\"\u003eThe Association cultivates a mix of classic Colombian cultivars — \u003cstrong data-start=\"1873\" data-end=\"1908\"\u003eCastillo, Caturra, and Colombia\u003c\/strong\u003e — chosen for their balance of sweetness, acidity, and structural complexity. These varietals respond beautifully to washing and decaffeination, retaining vibrant character and clarity even after caffeine removal. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"2161\" data-end=\"2164\"\u003e\n\u003ch2 data-start=\"2166\" data-end=\"2216\"\u003e\u003cstrong data-start=\"2169\" data-end=\"2214\"\u003eTHE PROCESS — Sugarcane EA Decaffeination\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"2217\" data-end=\"2328\"\u003e\u003cem data-start=\"2217\" data-end=\"2234\"\u003eDecaf El Trebol\u003c\/em\u003e undergoes a thoughtful decaffeination pathway that preserves flavour while removing caffeine:\u003c\/p\u003e\n\u003cp data-start=\"2330\" data-end=\"2924\"\u003e🍒 \u003cstrong data-start=\"2333\" data-end=\"2357\"\u003eSelective Harvesting\u003c\/strong\u003e — Only ripe cherries are handpicked from the Santander farms. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2457\" data-end=\"2460\"\u003e💧 \u003cstrong data-start=\"2463\" data-end=\"2484\"\u003eWashed Processing\u003c\/strong\u003e — Cherries are depulped and fermented to clarify fruit and structural notes. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2599\" data-end=\"2602\"\u003e🌿 \u003cstrong data-start=\"2605\" data-end=\"2636\"\u003eSugarcane EA Decaffeination\u003c\/strong\u003e — Using ethyl acetate derived from sugarcane fermentation, caffeine is gently extracted with minimal aroma loss. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"2787\" data-end=\"2790\"\u003e☀️ \u003cstrong data-start=\"2793\" data-end=\"2813\"\u003eDrying \u0026amp; Resting\u003c\/strong\u003e — Beans are dried carefully to lock in sweetness and balanced character. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"2926\" data-end=\"3125\"\u003eThe sugarcane EA method is prized for retaining a coffee’s natural sweetness and acidity — a far cry from the flatness often associated with decaffeinated beans. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr data-start=\"3127\" data-end=\"3130\"\u003e\n\u003ch2 data-start=\"3132\" data-end=\"3174\"\u003e\u003cstrong data-start=\"3135\" data-end=\"3172\"\u003eTHE CUP — Sweet, Smooth \u0026amp; Complex\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-start=\"3175\" data-end=\"3350\"\u003e\u003cem data-start=\"3175\" data-end=\"3192\"\u003eDecaf El Trebol\u003c\/em\u003e surprises with its layered flavour profile and medium-to-full body, proving that decaf can be just as engaging and rewarding as caffeinated specialty coffee.\u003c\/p\u003e\n\u003ch3 data-start=\"3352\" data-end=\"3373\"\u003e\u003cstrong data-start=\"3356\" data-end=\"3373\"\u003eFlavour Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"3375\" data-end=\"3807\"\u003e🍊 \u003cstrong data-start=\"3378\" data-end=\"3388\"\u003eOrange\u003c\/strong\u003e — bright citrus lift with gentle tang \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"3466\" data-end=\"3469\"\u003e🍐 \u003cstrong data-start=\"3472\" data-end=\"3481\"\u003ePeach\u003c\/strong\u003e — soft, juicy sweetness \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"3545\" data-end=\"3548\"\u003e🍯 \u003cstrong data-start=\"3551\" data-end=\"3560\"\u003eHoney\u003c\/strong\u003e — mellow, floral sweetness \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"3627\" data-end=\"3630\"\u003e🌰 \u003cstrong data-start=\"3633\" data-end=\"3643\"\u003eAlmond\u003c\/strong\u003e — roasted nut nuances adding depth \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003cbr data-start=\"3718\" data-end=\"3721\"\u003e🍬 \u003cstrong data-start=\"3724\" data-end=\"3746\"\u003eCaramelized Toffee\u003c\/strong\u003e — warm, sweet finish \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"3809\" data-end=\"4035\"\u003eThe texture is silky with a clean, balanced acidity that keeps the cup lively, while its sweetness and creamy mouthfeel make it versatile across brew methods — from americanos to lattes. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"471\" data-start=\"189\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eAMOC Coffees are beautifully displayed and delivered in a lightweight, fully recyclable PET jar. This jar can be reused as you wish!\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e","brand":"A Matter of Concrete","offers":[{"title":"May 27th","offer_id":57286938132854,"sku":"AMOC-DECAF-TREBOL-MAY27","price":13.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-decaf-1_png.webp?v=1770992770"},{"product_id":"the-naughty-dog-special-edition-el-diviso-decaf","title":"The Naughty Dog - Special Edition - El Diviso Decaf","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-4\" data-testid=\"conversation-turn-348\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"eb604499-5971-40c6-9127-271f347088dd\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-350\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-5\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"8b616666-948a-4481-98bc-8e1d3272a134\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Nestor Lasso El Diviso Pink Bourbon Decaffeinated\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍓 Raspberry PEZ Candies • 🐻 Gummy Bears • 🥭 Tropical Fruit • 🍫 Milk Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed, then Decaffeinated\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750–1850 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Autumn 2025\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot from Colombian farm El Diviso debunks all myths about decaffeinated coffees. If you're looking for playfulness and unexpected complexity in your cup, this coffee will delight you with its pleasant higher acidity and unusual combination of flavours—reminiscent of raspberry PEZ candies and the sweetness of gummy bears, complemented by a fresh hint of tropical fruit. The whole experience is rounded off by a delicate and creamy aftertaste of milk chocolate. A coffee with clear character and high purity.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBehind this success is visionary farmer Nestor Lasso, who is constantly pushing the boundaries of coffee processing on his farm in the renowned Huila region. The rare Pink Bourbon variety ripens here at an altitude of 1,750–1,850 metres above sea level, which gives the beans their typical density and flavour intensity. Nestor's precise approach to cultivation focuses on the microclimate of the mountain and the specific needs of this pinkish coffee variety.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe processing combines modern anaerobic fermentation with the classic washed method—a very unique process for decaffeinated coffees:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Peak ripeness cherries\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Sealed tanks without oxygen\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashed\u003c\/strong\u003e — Clean water rinse\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDried\u003c\/strong\u003e — Until optimal moisture content\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e💧 \u003cstrong\u003eDecaffeination\u003c\/strong\u003e — Caffeine removed whilst preserving flavour\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe anaerobic phase in closed tanks helps develop intense fruity notes, whilst washing ensures the resulting elegance and sparkle in the cup. The coffee has been roasted specifically for filter preparation so that even without caffeine, it offers a full-bodied and rich flavour profile.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSweet, clean, and very drinkable with a light body and long, harmonious aftertaste. Proof that precise farming techniques can create a masterpiece in any category.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍓 \u003cstrong\u003eRaspberry PEZ Candies\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🐻 \u003cstrong\u003eGummy Bears\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🥭 \u003cstrong\u003eTropical Fruit\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"0\" data-end=\"33\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Naughty Dog","offers":[{"title":"200g","offer_id":57425634591094,"sku":"NAUGHTY-DIVISO-DECAF","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/G4neOBqcgyaJ1zj8VY5F_612.png?v=1772911439"},{"product_id":"the-naughty-dog-special-edition-el-paraiso-lo1","title":"The Naughty Dog - Special Edition - El Paraiso LO1","description":"\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-348\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-4\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"eb604499-5971-40c6-9127-271f347088dd\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-5\" data-testid=\"conversation-turn-350\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"8b616666-948a-4481-98bc-8e1d3272a134\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — El Paraiso LO1\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍑 Ripe Plums • 🍊 Orange Candies • 🌶️ Subtle Spices • 🍦 Vanilla • 🍫 Chocolate Fudge\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e El Paraiso Estate\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Paraiso\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caicedonia, Valle del Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Light-Medium Light\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Colombia from The Naughty Dog roastery is sweet, juicy, and distinctive from the very first sip. The flavour is based on a combination of ripe plums and orange candies, which give the coffee a clear fruity line and a pleasantly higher acidity. It is lively but beautifully rounded, so it does not seem sharp or disturbing. Gradually, subtle spices, vanilla, and the rich sweetness of chocolate fondant are added, grounding the flavour and giving it depth.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDiego Samuel of the El Paraiso Estate in Caicedonia, Valle del Cauca, is renowned for pushing the boundaries of coffee processing and varietal experimentation. The estate operates its own laboratory and has become synonymous with innovative fermentation techniques.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis lot undergoes anaerobic washed processing—a method El Paraiso has perfected:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Peak ripeness cherries only\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🫙 \u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e — Sealed tanks without oxygen\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashed\u003c\/strong\u003e — Clean water rinse removes mucilage\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eDried\u003c\/strong\u003e — Controlled drying until optimal moisture content\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAnaerobic fermentation in sealed tanks allows for precise control of the fermentation process, developing complex fruity notes whilst maintaining clarity and elegance in the cup.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSweet and juicy with a clear fruity character. The acidity is lively yet beautifully rounded, complemented by layers of spice, vanilla, and chocolate fondant that provide depth and complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍑 \u003cstrong\u003eRipe Plums\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍊 \u003cstrong\u003eOrange Candies\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🌶️ \u003cstrong\u003eSubtle Spices\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍦 \u003cstrong\u003eVanilla\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍫 \u003cstrong\u003eChocolate Fudge\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"33\" data-start=\"0\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Naughty Dog","offers":[{"title":"200g","offer_id":57425635803510,"sku":"NAUGHTY-ELPARAISO-LO1","price":16.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/eg9TdWCHftNVFvLZwyB1_612.png?v=1772911687"},{"product_id":"the-naughty-dog-finca-patio-bonito-washed-red-bourbon","title":"The Naughty Dog - Finca Patio Bonito - Washed Red Bourbon","description":"\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-4\" data-testid=\"conversation-turn-348\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"eb604499-5971-40c6-9127-271f347088dd\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003carticle data-turn=\"assistant\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-350\" data-turn-id=\"request-68b5ba15-969c-8320-9462-ef7b69b2b5c0-5\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] thread-sm:[--thread-content-margin:--spacing(6)] thread-lg:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] thread-lg:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-model-slug=\"gpt-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"8b616666-948a-4481-98bc-8e1d3272a134\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words dark markdown-new-styling\"\u003e\n\u003ch2 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eColombia — Paola \u0026amp; Carlos Trujillo Finca Patio Bonito Red Bourbon\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTastes Like — 🍋 Sweet Lemon \u0026amp; Lime • 🍒 Redcurrant • 🍬 Caramel Candies • 🍵 Assam Black Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Paola \u0026amp; Carlos Trujillo\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Patio Bonito\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700 masl\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eHarvest:\u003c\/strong\u003e Summer 2025\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e Filter\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis Colombia from The Naughty Dog roastery is an example of a fresh and precise washed lot. It is based on higher but very pleasant acidity and a clean taste. The cup reveals notes of sweet lemon and lime, redcurrant, and caramel candies, which gradually transition into an elegant finish reminiscent of Assam black tea. The coffee is light, bright, and structured, with distinctive fruitiness but also sufficient sweetness to hold everything together beautifully. A filter coffee that is very readable, refreshing, and ideal for those who like a livelier but refined flavour profile.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PRODUCERS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBehind this coffee are Paola and Carlos Trujillo, producers who have been working at Finca Patio Bonito for a long time with an emphasis on quality, detail, and respect for the local terroir. The Cauca region is known for its high altitudes, cooler nights, and stable climate, which gives coffees from this area a distinctive acidity and clean aromatic profile. Red Bourbon, grown at an altitude of around 1,700 metres above sea level, ripens more slowly here, which has a positive effect on the complexity of the flavours.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe processing is classic washed, focused on maximum purity and transparency of flavour:\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eHand-Picked\u003c\/strong\u003e — Only ripe cherries selected\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔪 \u003cstrong\u003eDe-Pulped\u003c\/strong\u003e — Skin removed\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🔬 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Controlled conditions\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🚿 \u003cstrong\u003eWashed\u003c\/strong\u003e — Thoroughly cleaned\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e☀️ \u003cstrong\u003eSlow Drying\u003c\/strong\u003e — Ensures stability and balance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis process brings out the natural character of the variety and the region itself without any distracting influences. Slow drying ensures the stability and balance of the resulting profile.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLight, bright, and structured with fresh fruitiness, delicate caramel sweetness, and tea-like elegance in a long, clean finish. A filter coffee that combines clarity with complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"[li_\u0026amp;]:mb-0 [li_\u0026amp;]:mt-1 [li_\u0026amp;]:gap-1 [\u0026amp;:not(:last-child)_ul]:pb-1 [\u0026amp;:not(:last-child)_ol]:pb-1 list-disc flex flex-col gap-1 pl-8 mb-3\"\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍋 \u003cstrong\u003eSweet Lemon \u0026amp; Lime\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍒 \u003cstrong\u003eRedcurrant\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍬 \u003cstrong\u003eCaramel Candies\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli class=\"whitespace-normal break-words pl-2\"\u003e🍵 \u003cstrong\u003eAssam Black Tea\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"0\" data-end=\"33\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eWhat is the roast recency?\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003cp\u003eWe recommend brewing with beans that are \u003cspan style=\"text-decoration: underline;\"\u003eat least two weeks off roast\u003c\/span\u003e. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"The Naughty Dog","offers":[{"title":"200g","offer_id":57425667424630,"sku":"NAUGHTY-PATIOBONITO","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/84GrzcUZbm2nCYLXEtRK_612.png?v=1772912185"},{"product_id":"moonwake-rotheca-tugwizikawa-decaf-natural-swp-red-bourbon-burundi","title":"Moonwake Coffee Roasters - Rotheca Project  - Natural Decaf Red Bourbon | Burundi","description":"\u003ch2\u003e\u003cstrong\u003eBurundi — Tugwizikawa Cooperative Kigobe Washing Station Red Bourbon (Natural Swiss Water Decaf)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍫 Milk Chocolate • 🍪 Fig Newton • 🫚 Red Date\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Tugwizikawa Cooperative \/ Kalico (Kahawa Link Company)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWashing Station:\u003c\/strong\u003e Kigobe Washing Station\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Kirundo, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Swiss Water Process Decaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA lot of care went into this decaf, and it shows. As a medium roast, it offers a base of sweet milk chocolate, joined by the honeyed, slightly spiced character of fig newtons. As the cup cools, those jammy figs shift into dried red dates, adding a complexity not typical of most decafs. It's a decaf that feels especially comforting in the evening — rich, layered, and particularly lovely with milk on a cold day.\u003c\/p\u003e\n\u003cp\u003eThis coffee comes from the Kigobe Washing Station in Kirundo, which serves approximately 600 smallholder farmers from the Tugwizikawa cooperative — a name that translates beautifully as \"Let's Rise Coffee.\" It represents the fourth season Moonwake has offered coffee from the Rotheca Project, an initiative between Kalico, Phyllis Johnson of BD Imports, and RGC importers, organised to combat poverty and support women-produced coffee in Burundi.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2012, Angèle Ciza decided to go into the coffee business, purchasing a number of washing stations with the intention of working closely with growers and processing some of the finest coffees in the country. Ciza sadly passed away in 2022, but her legacy lives on through Kalico (Kahawa Link Company), now managed by her son, Alexandre Shaka Mugisha, working across seven washing stations in the region.\u003c\/p\u003e\n\u003cp\u003eThrough an emphasis on agricultural education, the quality of Kalico's coffees has grown steadily — along with prices paid to farmers and meaningful improvements for women in the supply chain. Kalico invests continuously in training, environmental protection, micro-finance, and social causes including a scholarship programme to cover school fees for young girls. Seventy per cent of the producers they work with are women.\u003c\/p\u003e\n\u003cp\u003eThis coffee not only represents the quality Burundi has to offer, but also embodies Ciza's vision, whose work has uplifted thousands of farmers and continues to inspire — especially the women whose labour is so essential to coffee production in Burundi.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural Swiss Water Process at Kigobe involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eCherry Selection\u003c\/strong\u003e — Ripe Red Bourbon cherries harvested and sorted for quality\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eNatural Drying\u003c\/strong\u003e — Whole cherries dried on raised beds to develop fruit-forward sweetness\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eSwiss Water Decaffeination\u003c\/strong\u003e — Chemical-free process using water, temperature and time to remove caffeine whilst preserving flavour integrity\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eQuality Control\u003c\/strong\u003e — Final cup clarity and complexity verified post-decaffeination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a decaf that retains the character and layered sweetness of a naturally processed Red Bourbon — without the caffeine.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA wonderfully comforting cup with more depth than most decafs can claim. The medium roast coaxes out a sweet milk chocolate foundation, with fig newton's honeyed spice taking centre stage in the mid-palate. As the cup cools, dried red dates emerge with a jammy complexity that lingers long on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍪 \u003cstrong\u003eFig Newton\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫚 \u003cstrong\u003eRed Date\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Moonwake Coffee Roasters","offers":[{"title":"Default Title","offer_id":57588518781302,"sku":"MOONWAKE-ROTHECA-DECAF","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/RothecaProjectKigobeStationSWPDecafNaturalRedBourbon_web_d1b94dc7-d748-4451-a002-d6493b13c670.png?v=1774975259"},{"product_id":"a-m-o-c-caturra-decaf-colombia-nogales","title":"A.M.O.C. - CATURRA DECAF Colombia — Nogales","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Oscar Hernández Finca Nogales Caturra (Sort-of-Washed Decaf)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍇 Red Grape • 🍈 Lychee • 🍮 Creamy Mouthfeel • ☕ Clean \u0026amp; Round\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Oscar Hernández\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Nogales — Arrayán Lot\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Sort-of-Washed, Mosto Decaf (Mucilage EA)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,770 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 100g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the Arrayán lot from Finca Nogales — a single block of around 6,000 Caturra trees grown at 1,770 MASL in Bruselas, Pitalito, Huila. The trees are positioned to avoid the harshest midday sun whilst still benefiting from strong afternoon light. It's a considered farming decision that speaks to how deliberately this block is managed.\u003c\/p\u003e\n\u003cp\u003eIn A.M.O.C.'s roast, this Caturra leans fruit-forward and creamy — red grape and lychee — with a rounder, more cushioned mouthfeel than you might expect from a washed Colombian. It's still clean and precise, but it lands a little deeper and softer.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Nogales is a family farm located just outside Bruselas, Pitalito — one of Colombia's most progressive hubs for advanced processing techniques. The farm was established in 1952, and today is stewarded by Oscar Hernández, a third-generation producer who has built on his family's legacy whilst embracing modern science and innovation.\u003c\/p\u003e\n\u003cp\u003eThe Nogales approach is meticulous: over 30 skilled pickers work the harvests, and Angie Hernández — Oscar's sister, a trained industrial engineer — oversees fermentation control at the microbiological level. The family gained international recognition when they placed first in Colombia's inaugural Cup of Excellence in 2005, a milestone that set the tone for what Los Nogales has continued to achieve.\u003c\/p\u003e\n\u003cp\u003eThe Arrayán lot specifically is home to around 6,000 Caturra trees, farmed with the same care and environmental consciousness that defines Nogales across all their lots.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Sort-of-Washed Mosto Decaf process at Finca Nogales involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Picking\u003c\/strong\u003e — Only fully ripe Caturra cherries are harvested by hand\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFlotation\u003c\/strong\u003e — Cherries are separated in water to remove any underripe, damaged, or low-density fruit\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003e24-Hour Fermentation\u003c\/strong\u003e — Controlled fermentation with microbiological oversight by Angie Hernández\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Thoroughly washed; technically a washed coffee at this stage, hence \"sort-of-washed\"\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eSun-Drying on Raised Beds\u003c\/strong\u003e — Slow drying before hulling; only Excelso-grade output is retained\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eHot Water Immersion (×2)\u003c\/strong\u003e — Beans are soaked in hot water twice to open porosity and extract caffeine\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eMosto Soak (24 Hours)\u003c\/strong\u003e — Beans rest in \"mosto\" — a natural solvent derived from fermented coffee pulp or husk — for 24 hours\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eFinal Wash\u003c\/strong\u003e — All residues removed with a thorough washing stage\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRe-Drying (~5 Days)\u003c\/strong\u003e — Coffee is dried again to restore balance and structure\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a decaf that genuinely tastes like coffee — sweet, structured, and fruit-forward, with none of the flatness typically associated with the category.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Caturra from Nogales is fruit-forward and creamy, landing deeper and softer than its Typica counterpart from the same farm. The mouthfeel is distinctly round and cushioned — clean and precise, but with a warmth and weight that makes it feel complete.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eRed Grape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍈 \u003cstrong\u003eLychee\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eCreamy Mouthfeel\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"A Matter of Concrete","offers":[{"title":"Default Title","offer_id":57654782198134,"sku":"AMOC-CATURRA-DECAF-NOGALES","price":15.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/template-caturra-decaf-1024x1021_png_1fa13464-166b-4f94-97be-1208c0edfb2d.webp?v=1775912755"},{"product_id":"manhattan-ethiopia-kebena-decaf-ea-washed","title":"Manhattan Roasters - Ethiopia Kebena Decaf - EA Washed | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Limu Kossa Estate Heirloom (Washed, EA Decaf)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍇 Grape • 🫐 Bramble • 🌰 Caramelised Almond\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Limu Kossa Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Limu Kossa Woreda, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed, EA Decaf\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1980–2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast: \u003c\/strong\u003eEspresso (Decaf)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis EA-decaffeinated Ethiopian washed coffee from Limu Kossa Estate retains the full character and complexity of the region whilst offering a caffeine-free option. Through the Ethyl Acetate (EA) decaffeination process — which uses a naturally derived solvent from sugar cane — the coffee preserves its fruity, nutty profile of grape, bramble, and caramelised almond.\u003c\/p\u003e\n\u003cp\u003eSuitable for espresso, this is a rare example of a decaf that genuinely delivers on flavour without compromise.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLimu Kossa Estate is located in the Limu Kossa Woreda of Ethiopia, a historic coffee-growing region known for its lush, forested highlands and ideal growing conditions. The estate cultivates traditional Ethiopian heirloom varieties at altitudes between 1980 and 2100 MASL, benefiting from rich volcanic soil, consistent rainfall, and cooler temperatures that promote slow cherry maturation.\u003c\/p\u003e\n\u003cp\u003eThe estate follows sustainable farming practices and maintains close relationships with local communities, ensuring both environmental stewardship and equitable returns for those involved in cultivation and processing.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee undergoes a traditional washed process before decaffeination:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Only ripe cherries are picked by hand.\u003c\/li\u003e\n\u003cli\u003e🔧 \u003cstrong\u003eDepulping\u003c\/strong\u003e — Cherries are mechanically depulped to remove the outer skin.\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eFermentation\u003c\/strong\u003e — Beans ferment in water to break down and remove mucilage.\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashing\u003c\/strong\u003e — Coffee is thoroughly washed in clean water to remove all remaining mucilage.\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Beans are sun-dried on raised beds until reaching optimal moisture content.\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eEA Decaffeination\u003c\/strong\u003e — Green coffee is treated with Ethyl Acetate (EA), a naturally derived solvent from sugar cane, which gently removes caffeine whilst preserving the coffee's inherent flavour compounds and body. The EA process is known for maintaining more of the coffee's original character compared to other decaffeination methods.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a decaf that tastes like a fully caffeinated Ethiopian washed coffee — fruity, complex, and remarkably clean.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA smooth, round decaf with the juicy sweetness of ripe grape, the jammy depth of wild bramble, and the warming, nutty richness of caramelised almond. The EA decaffeination process has preserved the coffee's body and complexity, delivering a cup that defies the typical expectations of decaf. Clean, balanced, and genuinely flavourful.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍇 \u003cstrong\u003eGrape\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🫐 \u003cstrong\u003eBramble\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌰 \u003cstrong\u003eCaramelised Almond\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":57745823727990,"sku":"MANHATTAN-KEBENA-DECAF-ESP","price":14.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/Kebena_Decaf_250G_Espresso.webp?v=1777104155"},{"product_id":"september-mango-smoothie-decaf-thermal-shock-castillo-colombia","title":"September Coffee Co. - Mango Smoothie, Decaf Thermal Shock Castillo | Colombia","description":"\u003ch2\u003e\u003cstrong\u003eColombia — Alex Bermudez Finca El Paraiso Castillo Decaf (Thermal Shock)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🥭 Creamy Mango Lassi • 🍍 Sweet Pineapple • 🍊 Sparkling Tangerine\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Alex Bermudez\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca El Paraiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Thermal Shock Decaffeinated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1930 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 250g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMango Smoothie is one of September's favourite decafs to date. Produced by the legendary Finca El Paraiso team, this Castillo undergoes a semi-washed culturing process before decaffeination via sugarcane-derived ethyl acetate — a natural method that preserves the coffee's vivid tropical character. It's a decaf that may well change your mind about decaf entirely.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bermudez family at Finca El Paraiso are regarded as world leaders in precision coffee processing. Using bio reactors instead of conventional fermentation tanks, they measure and control every variable — time, temperature, pH, sugar content, and microbial load — at each stage of production. Alex Bermudez's attention to scientific detail produces results that are consistently extraordinary, even in decaf lots where preserving delicate aromatic character is especially challenging.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Thermal Shock Decaffeination process at El Paraiso involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvest\u003c\/strong\u003e — Cherries picked at optimum ripeness\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eYeast Culturing\u003c\/strong\u003e — Semi-washed culturing with Saccharomyces cerevisiae\u003c\/li\u003e\n\u003cli\u003e❄️ \u003cstrong\u003eEthyl Acetate Decaffeination\u003c\/strong\u003e — Natural sugarcane-derived ethyl acetate process\u003c\/li\u003e\n\u003cli\u003e🌡️ \u003cstrong\u003eThermal Shock\u003c\/strong\u003e — Temperature rapidly adjusted to lock in aromatic character\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eDrying\u003c\/strong\u003e — Carefully dried to preserve soft, delicate notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a decaf of exceptional clarity — tropical, creamy, and utterly convincing in its sweetness.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAn incredibly creamy body underpins a profile of tropical exuberance. The finish is long and sweet, with the kind of mouthwatering quality that keeps you reaching for another cup. A landmark decaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🥭 \u003cstrong\u003eCreamy Mango Lassi\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍍 \u003cstrong\u003eSweet Pineapple\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍊 \u003cstrong\u003eSparkling Tangerine\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"September Coffee Co.","offers":[{"title":"May 9th","offer_id":57778846368118,"sku":"SEPTEMBER-MANGO-DECAF-MAY09","price":21.0,"currency_code":"GBP","in_stock":false},{"title":"May 20th","offer_id":57956791779702,"sku":"SEPTEMBER-MANGO-DECAF-MAY20","price":21.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/9218CD2C-2239-478C-BC7E-F59A3E68FAA9.jpg?v=1777547125"},{"product_id":"black-white-hambela-natural-ea-decaf-ethiopia","title":"Black \u0026 White - Hambela Natural - EA Decaf | Ethiopia","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia — Hambela Natural Heirloom (EA Decaf)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍒 Red Cherry • 🍑 Peach • 🍯 Molasses • 🍫 Milk Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Smallholder Farmers, Hambela Woreda\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji Zone, Oromia, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom (Ethiopian Landraces)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, EA (Ethyl Acetate) Decaffeination\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,800–2,300 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHambela is one of Ethiopia's finest coffee-growing regions — part of the broader Guji Zone, synonymous with vibrant, fruit-forward, high-altitude coffees. This lot comes from smallholder farmers who deliver cherry to local mills for natural processing, then undergoes ethyl acetate decaffeination — a method that preserves the oils and aromatics that make Ethiopian naturals so compelling, minus the caffeine.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee farming in Hambela is deeply rooted in tradition. Smallholder farmers typically cultivate less than two hectares each, growing coffee under intercropped shade alongside food crops at extraordinary altitudes reaching up to 2,300 metres. EA decaffeination uses ethyl acetate — a naturally occurring compound found in fruit — to selectively bond with and remove caffeine molecules whilst leaving the coffee's flavour profile largely intact.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Natural EA Decaf process involves:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eSelective Harvesting\u003c\/strong\u003e — Ripe cherries handpicked and sorted for quality\u003c\/li\u003e\n\u003cli\u003e☀️ \u003cstrong\u003eRaised Bed Drying\u003c\/strong\u003e — Whole cherries sun-dried on African beds for 17–30 days\u003c\/li\u003e\n\u003cli\u003e✅ \u003cstrong\u003eHulling \u0026amp; Sorting\u003c\/strong\u003e — Hulled and hand-sorted to Grade 1 standard\u003c\/li\u003e\n\u003cli\u003e🧪 \u003cstrong\u003eEA Decaffeination\u003c\/strong\u003e — Green coffee submerged in ethyl acetate solution; caffeine bonds to EA and is removed\u003c\/li\u003e\n\u003cli\u003e💧 \u003cstrong\u003eSteaming \u0026amp; Re-Drying\u003c\/strong\u003e — Coffee steamed to remove residual EA, re-dried to optimal moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEA decaffeination is widely regarded as one of the most flavour-preserving decaf methods available, making it an ideal partner for a fruit-forward Guji natural.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRich and deeply satisfying: red cherry and peach deliver the fruit brightness you'd expect from a Guji natural, while molasses adds a dark, syrupy sweetness beneath. The finish settles into smooth milk chocolate — a decaf that genuinely rewards attention.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍒 \u003cstrong\u003eRed Cherry\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍑 \u003cstrong\u003ePeach\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍯 \u003cstrong\u003eMolasses\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eMilk Chocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Black \u0026 White Roasters","offers":[{"title":"340g (12oz) \/ May 1st","offer_id":57820383969654,"sku":"B\u0026W-HAMBELA-EADECAF-MAY01","price":25.95,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/HambelaNaturalEADecaf_Brewcardonline_4x_39320c9f-c73b-45b4-939f-ccc3a7a13d6a.webp?v=1778255696"},{"product_id":"rose-coffee-bedtime-blend-2-decaf-espresso","title":"Rose Coffee Roasters - The Bedtime Blend 2.0 - Decaf Espresso Blend","description":"\u003ch2\u003e\u003cstrong\u003eBrazil, Mexico \u0026amp; Burundi — Rose Coffee Roasters The Bedtime Blend 2.0 (Washed Decaf, Sugarcane \u0026amp; CO2 Process)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTastes Like — 🍫 Dark Chocolate • 🌾 Malt • 🍮 Roasted Nuts\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlend Components:\u003c\/strong\u003e Brazil, Mexico, Burundi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Mixed Varieties\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed Decaf, Sugarcane \u0026amp; CO2 Process\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1000–1500 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted for:\u003c\/strong\u003e Espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e 200g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFull flavour, zero caffeine — the perfect treat for any time of day. The Bedtime Blend 2.0 proves that decaffeinated coffee need not be a compromise. Three origins, three distinct decaffeination methods, and one clear goal: a cup that is chocolatey, malty, and deeply satisfying whether you're drinking it at midnight or mid-morning.\u003c\/p\u003e\n\u003cp\u003eSmooth and balanced with a pleasantly mild acidity, it is designed for espresso and Bialetti preparation and works beautifully on its own or extended with plant-based milk.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRose Coffee Roasters was founded in Zurich in 2022 by 2021 World Brewers Cup Champion Matt Winton, joined by 2022 UK Brewers Cup Champion Sierra Yeo. The team roasts exclusively on Stronghold S7X and S9X machines running on renewable electricity, with an unwavering focus on sweetness and flavour in the cup.\u003c\/p\u003e\n\u003cp\u003eThe Bedtime Blend 2.0 brings together carefully selected decaffeinated lots from Brazil, Mexico, and Burundi — each processed using a chemical-free decaffeination method matched to the character of its origin. Together, they create a blend that is greater than the sum of its parts: the body and sweetness of Brazil anchoring the malty freshness of Mexico and the subtle spice of Burundi.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bedtime Blend 2.0 employs three distinct decaffeination processes, each suited to its origin:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e💧 \u003cstrong\u003eWashed Decaf (Brazil)\u003c\/strong\u003e — The largest component of the blend. A water-based, chemical-free decaffeination process that preserves the natural sweetness and full body of the Brazilian base.\u003c\/li\u003e\n\u003cli\u003e🌿 \u003cstrong\u003eSugarcane Process (Mexico)\u003c\/strong\u003e — Ethyl acetate derived from fermented sugarcane is used to selectively remove caffeine whilst retaining delicate malt and caramel characteristics. Naturally derived and flavour-preserving.\u003c\/li\u003e\n\u003cli\u003e💨 \u003cstrong\u003eCO2 Process (Burundi)\u003c\/strong\u003e — Supercritical carbon dioxide extracts caffeine molecules with high selectivity, leaving aromatic compounds intact and producing a clean, soft texture with subtle spice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe result is a blend with less than 0.1% caffeine remaining, yet with a cup that drinks with the warmth and satisfaction of a fully caffeinated espresso.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRich and comforting, the Bedtime Blend 2.0 opens with deep cocoa and malt sweetness, lifted by a gentle spice and a clean, lingering finish. It pulls a velvety espresso and harmonises beautifully with milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e🍫 \u003cstrong\u003eDark \u003c\/strong\u003e\u003cstrong\u003eChocolate\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🌾 \u003cstrong\u003eMalty\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e🍮 \u003cstrong\u003eRoasted Nuts\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e","brand":"Rose Coffee Roasters","offers":[{"title":"200g \/ April 27th","offer_id":57840591077750,"sku":"ROSE-BEDTIME2-DECAF-APR27","price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0529\/9152\/5021\/files\/BedtimeBlend.webp?v=1778529469"},{"product_id":"onyx-coffee-decaf-el-vergel-co-ferment-colombia","title":"Onyx Coffee - Decaf El Vergel Co-Ferment | Colombia","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eColombia — Bayter Family El Vergel Estate Caturra \u0026amp; Colombia (Co-Ferment — Swiss Water Decaf)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTastes Like — 🍉 Watermelon • 🍬 Powdery Candy • 🍯 Honeycomb Caramel\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: Bayter Family \u003cbr\u003eFarm: El Vergel Estate \u003cbr\u003eRegion: Tolima, Colombia \u003cbr\u003eVarietal: Caturra \u0026amp; Colombia \u003cbr\u003eProcess: Co-Ferment Natural — Swiss Water Decaffeinated \u003cbr\u003eAltitude: 1,550 MASL \u003cbr\u003eHarvest: June\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eINTRO\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Vergel Estate has become one of Colombia's most compelling addresses for experimental processing — and this watermelon co-ferment, presented as a Swiss Water Decaf, is among its most striking and accessible expressions. The result is a candy-forward, fruit-forward cup with none of the fermented funk and none of the caffeine: watermelon sweetness, powdery candy brightness, and a rich honeycomb caramel finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE PRODUCER\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEl Vergel Estate sits in the rolling hills of Tolima, Colombia, and represents a generational shift in how Colombian coffee can be grown, processed, and understood. Originally established as an avocado farm, the Bayter family began transitioning to coffee in the early 2000s, starting with Red and Yellow Caturra before expanding into increasingly experimental territory. 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The Swiss Water Process then removes caffeine without stripping the expressive character that the co-fermentation built.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eTHE CUP\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA rare and beautifully constructed decaf — El Vergel's watermelon co-ferment proves that experimental processing and decaffeination need not be in tension. The candy-forward sweetness is vivid and clean, the watermelon character refreshing rather than overpowering, and the honeycomb caramel finish long and satisfying. 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