Manhattan - El Vergel - Decaf

A new Decaf is here from our friends at Forest Coffee! Ben secured this one for us while visiting Shady and Elias on his recent Colombia trip and we could not be happier with it.

This coffee undergoes a 48 to 60-hour anaerobic fermentation with controlled pH levels, followed by an intermittent drying process at varying moisture levels for added complexity. Subsequently, it is stored in silos to achieve optimal bean moisture and undergoes a 45-day chilling period to enhance complexity. After this, it is sent to the EA decaffeination plant.

Red and Yellow Caturra tasting like red apple, golden syrup and raspberry!