Coffee, Sourced

Decaf coffee bundle featuring balanced and funky Colombian profiles.

Chemical-free decaf from Brazil with maple syrup, grape, and chocolate notes.

Decaffeinated Colombian coffee from Fresno, Tolima with flavorful and enjoyable cup profile.

Decaffeinated Colombian coffee with lemon, raisin, and creamy finish.

Swiss-Water Decaf Colombian co-ferment with melon and candy sweetness.

Light roast Swiss Water decaf from El Vergel farm showcasing clean floral Pink Bourbon.

Decaffeinated micro-lot co-fermented with red fruits from Sebastian Ramirez.

Decaf Colombian coffee from Narino with shortbread, pear, and balanced flavors.

Bright regional blend from Huila with white tea and almond butter notes.

Decaffeinated Peruvian espresso with dark chocolate and caramel notes.

Balanced decaf from Peru's highlands with chocolate, citrus, and stone fruit.

Playful, complex decaffeinated Ethiopian coffee with orange, plum, and milk chocolate notes.

Natural process decaf from Guji highlands with berry sweetness and soft florals.

Natural process decaf from Ethiopia's Guji zone with apricot, mango, and honey notes.

Decaf Ethiopia Guji natural process with berry sweetness, stone fruit, and floral notes.

Decaf Ethiopia natural process from Guji Zone with dark chocolate and berry notes.

Decaf from Huila with toasted nuts, figs, and brown sugar notes.

Decaf Mexico Altura with plum, hibiscus, brown sugar, and dark chocolate notes.

Sweet, smooth naturally decaffeinated Mexican coffee with apple and cocoa notes.

Swiss Water decaf from Luis Alberto Balladerez's Las Segovias mill in Nicaragua.

Sweet washed Mexican coffee with carob, chocolate, and navel orange flavors.

Decaf blend from Colombia with cocoa, caramel, and citrus notes.

Decaf Colombian Red Bourbon with hibiscus, watermelon, and vibrant tasting notes.

Decaf blend from Ethiopia and Peru, sweet and balanced with chocolate and citrus notes.

Smooth Colombian decaf with chocolate, caramel, honey, and fruit sweetness.

Natural decaf coffee using sugarcane-derived ethyl acetate process preserving flavor.

Decaf blend from Pitalito, Colombia with Caturra and Colombia varieties.

Colombian Huila decaf with apple, caramel, and lemon notes from washed sugarcane process.

Decaf Colombia with cherry coke brightness, dark chocolate depth, and banana split sweetness.

Decaffeinated Ethiopian Heirloom with tea-like body, citrus and floral notes.

Decaffeinated Colombian coffee from Caldas with caramel, chocolate, and creamy notes.

Decaffeinated Colombian coffee from Caldas with caramel, chocolate, and creamy notes.

Colombian coffee with navel orange, dark cherry, kiwi, and brown sugar notes.

Innovative thermal shock processed Castillo from Diego Bermudez showcasing white grape, peach, and strawberry candy.

Single-origin Costa Rican hybrid coffee from Aquiares estate with volcanic terroir and regenerative practices.

Colombian Pink Bourbon with tropical fruit and lollipop notes from Acevedo.

Specialty coffee concentrate from Brazil with dark chocolate, hazelnut and marzipan notes.

Special fermented Costa Rican coffee with extended anaerobic processing and slow drying.

Kenya variety coffee from West Valley, Costa Rica with strawberry, lime, and molasses notes.

Balanced, sweet, full-bodied Arabica with almond, caramel, and milk chocolate notes.

Darkest espresso roast delivering rich, smooth and bold character for milk or straight.

Approachable washed Costa Rica with syrupy body, nuttiness, and complex fruit notes.