The sweetness of raisins pairs beautifully with caramel in this creamy, buttery cup.
We begin with meticulously sourced beans, choosing only those whose flavors and profiles can stand up to decaffeination. We make that process as gentle as possible with the Swiss Water Decaf process. Pioneered in the 1930s, this is the only certifiably organic way to remove caffeine. This process instead relies on hot water, osmosis, and an activated charcoal filter.
The result is a decaffeinated bean that still carries its own flavors and aromas; our blend brings a lightly sweet but full-bodied experience, and makes an outstanding espresso or cup of drip.