Methodical Decaf Co-Ferment Collab - 10 Year Anniversary Edition

Methodical Decaf Co-Ferment Collab - 10 Year Anniversary Edition

Brandywine Coffee Roasters

About This Coffee

This coffee features decaffeinated Caturra variety from producer Sebastian Ramirez at 1,750 meters altitude. It is processed with an experimental co-fermentation and EA decaf method. Flavor notes include strawberry, raspberry, and brown sugar, presented in two roasting styles for comparison.

Origin

Flavor Notes

Strawberry, Raspberry, Brown Sugar

Roast Level

Medium

Processing

EA Decaf, Co-Fermentation

Typology

Arabica
Caturra
BC

Brandywine Coffee Roasters

United States

Founded in 2015 by Alisa Morkides after two decades of building her Brew HaHa! coffee empire, this Delaware roastery emerged from a perfect convergence of local craft beverage demand, advanced Loring S15 technology, and artistic vision. Self-described "coffee mystics" operating under the spell of "Creativity, Kindness, and Coffee," they've revolutionized specialty coffee packaging through their collaboration with artist Todd Purse, who hand-prints each bag with custom illustrations that transform every coffee release into what they call "coffee art inside coffee art." Their roasting philosophy combines technical precision—guided by certified Loring trainer Vic Scutari who sets roast profiles and trains their team on roast theory—with an artisanal approach that honors the Brandywine Valley's agricultural heritage while sourcing premium arabica beans through Royal Coffee New York. Each release becomes a limited-edition artwork that celebrates both the coffee's unique terroir and the whimsical creativity that has earned them recognition in Food & Wine's Best Coffee in Every State.

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