This decaffeinated community lot comes from 14 producers in Nariño, Colombia, specifically around Buesaco. The coffee is processed using a combination of traditional fermentation and the Ethyl Acetate (EA) sugarcane decaffeination method. Producers pick ripe cherries, ferment them for 12-24 hours, and then de-pulp and ferment them without water before a slow drying process. The resulting coffee is a high-quality decaf option that maintains the characteristics of its origin.
Based in Philadelphia, Poem Coffee Roasters operates as a tiny boutique roasting company dedicated to ultra small batch production at the highest level. Their entire production schedule revolves around a single roasting day each week, with all coffees roasted to order exclusively on Tuesdays. This practice allows them to capture seasonally sourced specialty beans that reflect fleeting points in time, creating a limited and intentional coffee experience that celebrates the unique characteristics of each harvest.
