This decaffeinated coffee is grown in Frontera, Chiapas, Mexico, in the Sierra Madre mountains at 900-1200 meters altitude. The coffee is produced by NKG Smallholders enrolled in the NKG Bloom initiative, which provides access to financing, high-quality inputs, seedlings, agronomy training, and market access. It is processed using the Mountain Water Process decaffeination method by Descemax, which uses pure water from Pico de Orizaba to remove caffeine while preserving flavor compounds. The coffee features tasting notes of milk chocolate, candied orange, vanilla, and floral characteristics. It is roasted to a medium level.
Bard Coffee was founded in 2010 by Bob Garver and Jeremy Pelkey in downtown Portland, Maine, and was named by CNN as one of the country's seventeen best coffee makers. The roastery uses Loring Smart Roast technology, which cuts energy consumption by up to 80% while reducing greenhouse gas emissions. Both co owners have visited every single farm featured on the menu, sourcing through a direct trade model that prioritises transparency and support for growers. Bard specialises in single origin coffees roasted in house and received a 2017 Good Food Award for its commitment to building a responsible food system. Bob Garver also co founded Wicked Joe Coffee with his wife Carmen.
