From microroaster newbery street boston, ma and el vergel estate elias & shady bayter comes this super fruity and sweet decaf we find red fruits such as strawberry and pomegranate tied together with tropical notes and a long linger of sweetness. This is a great example of how far decaf coffees especially on a processing end have come where you have complex and defined acidity and sweetness without the caffeine. We really enjoy brewing this coffee over ice as a nice afternoon refresher from newbery street: this special red & yellow caturra lot goes through a carefully crafted natural anaerobic process. After a 48 60 hour sealed fermentation, the cherries are dried slowly in stages from raised beds in the sun to gentle mechanical drying. Then, the beans rest for over 45 days to stabilize and develop even more depth. After that, the beans go through sugarcane ea decaffeination, a natural method developed in colombia using ethyl acetate derived from local sugarcane. This process removes 99% of the caffeine while keeping the coffees full character and flavor intact.
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