This decaffeinated Colombian coffee is from the Magdalena Valley region of Huila, grown at altitudes between 1400-2000 meters. The coffee features Castillo, Caturra, and Colombia varieties and is processed using the sugar cane (ethyl acetate) decaffeination method. Flavor notes include chocolate, graham cracker, and a velvety texture.
Yellow Brick Coffee was founded in 2011 by siblings Anna and David Perreira, who began roasting in their parents' garage in Tucson before opening their first public location in 2014. The company operates as a specialty nano roaster on a San Franciscan SF 25, sourcing single origin beans from Africa, Mexico, and Central and South America through direct relationships with farmers. The Perreiras have traveled to Guatemala, El Salvador, and Honduras to visit producers firsthand, grounding their sourcing in personal connection rather than catalog selection. Yellow Brick's growth has been deliberately organic, starting with farmers market sales and restaurant accounts before expanding into retail and online distribution.
