This decaf espresso is from Colombia, specifically the Huila region from El Vergel farm at 1500 meters altitude. The coffee is grown by farmers Shady and Elias Bayter. It features the Caturra variety and is processed using the washed method followed by ethyl acetate decaffeination. The ethyl acetate process uses a natural byproduct of fermented sugarcane to gently extract caffeine while retaining the natural structure of the coffee bean cells. The roast is a medium level. Flavor notes include cherry, caramel, and a syrupy sweetness.
Yield Coffee Roasters operates out of Monroe, Ohio, with a sourcing model built on direct trade and a commitment to paying producers two to three times above market rates for green beans. The company reinvests 10 percent of annual profits into sustainable development projects in coffee growing communities, framing the business as a vehicle for lasting impact. Partner farms implement sustainable practices including composting and water conservation. It is a roaster that ties quality standards directly to an ethic of equity and environmental responsibility.
