This decaffeinated coffee is sourced from Honduras, specifically from the La Paz and Marcala regions. It is a 100% Arabica blend consisting of Catuai, Lempira, and Parainema varieties. The beans undergo a washed process and are decaffeinated using the Carbonic Natural CO2 method. The flavor profile features notes of brown sugar, dark chocolate, and wild berries. This coffee is roasted to a dark level, resulting in a medium-bodied cup with low acidity, making it suitable for various brewing methods including espresso and filter.
Founded in 2007, this family run Bavarian roastery roasts over 40 single origin coffees on their Coffeetool drum roasters, with a philosophy of never buying coffee by price alone and maintaining complete transparency by publishing purchase prices and margins for every origin. The roastery operates a research plot on Tanzania's Lunji Estate at 1,650m altitude, where they experiment with cultivation methods, processing techniques, and varietals to develop the future of specialty coffee. Named Falstaff Magazine's favorite roastery in Bavaria, they remain committed to maximum transparency and direct farmer relationships, offering rare Cup of Excellence winning coffees from their global network of small producers.
