{"title":"Best Decaf Coffee for Moka Pot","description":"A Moka pot brews strong, full-bodied coffee — and decaf can deliver that same bold flavor. Our selection of the best decaf coffee for Moka pot brewing is roasted in small batches for rich aroma, balanced taste, and a satisfying mouthfeel. Using trusted methods like the Swiss Water® Process and the sugarcane ethyl acetate method, these coffees brew beautifully on the stovetop with a gentler caffeine level.","products":[{"product_id":"swiss-water-decaf-coffee-jitterfree-delight","title":"Jitterfree Delight | Decaf | Swiss Water® Decaffeinated","description":"\u003cp\u003eLove coffee, dislike the jitters? We’ve got you.\u003c\/p\u003e\n\u003cp\u003eThis silky-smooth Swiss Water\u003cem\u003e® \u003c\/em\u003edecaf coffee packs all the flavor and comes with built-in crash control. Jitterfree Delight is a well-rounded, satisfying chemical-free decaf with notes of milk chocolate, cane sugar, and jasmine.\u003c\/p\u003e\n\u003cp\u003ePerfect for late-night thinkers, all-day coffee drinkers, and those who just want a full-flavored cuppa joe without the caffeine drama. 99.9% caffeine-free, 100% delicious.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMedium Roast\u003c\/li\u003e\n\u003cli\u003eNotes: Milk Chocolate, Cane Sugar, Jasmine\u003c\/li\u003e\n\u003cli\u003eOrigin: Guatemala\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcessing: Washed\u003c\/li\u003e\n\u003cli\u003eDecaffeination Method: Swiss Water® Process\u003c\/li\u003e\n\u003cli\u003e99.9% Caffeine Free\u003c\/li\u003e\n\u003cli\u003e100% Arabica Coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eResting Time: 1-2 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 12oz","offer_id":46379060723937,"sku":"DC01-12-W","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Whole Beans \/ 5lb","offer_id":46379060756705,"sku":"DC01-80-W","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 12oz","offer_id":46338651226337,"sku":"DC01-12-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 5lb","offer_id":46338662629601,"sku":"DC01-80-M","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 12oz","offer_id":46338651259105,"sku":"DC01-12-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 5lb","offer_id":46338662662369,"sku":"DC01-80-F","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 12oz","offer_id":46338651291873,"sku":"DC01-12-C","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 5lb","offer_id":46338662695137,"sku":"DC01-80-C","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/jitterfree-delight-swiss-water-decaf-coffee-product.jpg?v=1749056553"},{"product_id":"after-dark-drip-decaf-coffee","title":"After Dark Drip | Decaf | Sugarcane Decaffeinated","description":"\u003cp\u003eFor those who love coffee. And sleep.\u003c\/p\u003e\n\u003cp\u003eThis dark roast decaf coffee delivers deep chocolate richness, buttery caramel sweetness, and a subtle toasted hazelnut finish. It’s bold, balanced, and pretty darn smooth. Whether it’s a late-night sip or an anytime indulgence, After Dark Drip lets you enjoy the moment, no matter the hour.\u003c\/p\u003e\n\u003cp\u003eDrink up, day or night, the coffee’s always on.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDark Roast\u003c\/li\u003e\n\u003cli\u003eOrigin: Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eNotes: Caramel, Dark Chocolate, Roasted Hazelnut\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eDecaffeination\u003c\/span\u003e Method: Sugarcane (EA)\u003c\/li\u003e\n\u003cli\u003e100% Arabica Coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eResting Time: 3-10 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 12oz","offer_id":46379060363489,"sku":"DC02-12-W","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Whole Beans \/ 5lb","offer_id":46379060396257,"sku":"DC02-20-W","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 12oz","offer_id":46339472589025,"sku":"DC02-12-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 5lb","offer_id":46339472621793,"sku":"DC02-80-M","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 12oz","offer_id":46339472654561,"sku":"DC02-12-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 5lb","offer_id":46339472687329,"sku":"DC02-80-F","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 12oz","offer_id":46339472720097,"sku":"DC02-12-C","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 5lb","offer_id":46339472752865,"sku":"DC02-80-C","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/after-dark-drip-decaf-coffee-dark-roast-product.jpg?v=1749057418"},{"product_id":"sidekick-decaf-coffee","title":"Sidekick | Decaf | Sugarcane Decaffeinated","description":"\u003cp\u003e\u003cstrong\u003eSidekick earned a 92-point score from Coffee Review (September 2026). Read the \u003ca href=\"https:\/\/www.coffeereview.com\/review\/sidekick-decaf\/\" title=\"Frequent Coffee Review\"\u003efull review here\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe huckleberry of coffee.\u003c\/p\u003e\n\u003cp\u003eThis medium roast decaf is reliable, smooth, and always there when you need it. Notes of creamy chocolate, brown sugar, and cherry make it the perfect companion for quiet mornings, late-night musings, and every pause in between.\u003c\/p\u003e\n\u003cp\u003eGrown between 1,300 and 1,800 meters in Colombia's Huila region by the smallholder farmers of the Asprotimana Cooperative, spread across the towns of Timaná, Suaza, Elías, Tarquí, and Pitalito. Washed at origin, then gently decaffeinated using the sugarcane EA process to keep the flavor intact.\u003c\/p\u003e\nCoffee Review's panel gave it a 9 for body and a 9 for flavor, and pointed to the chocolate, nut and caramel sweetness with enough citrus lift to keep the cup from sitting flat.\n\u003cp\u003eDon’t forget your sidekick.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMedium Roast\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eNotes: Creamy Chocolate, Brown Sugar, Cherry\u003c\/li\u003e\n\u003cli\u003eRegion: Huila, Colombia (near Pitalito)\u003c\/li\u003e\n\u003cli\u003eProducer: Asprotimana Cooperative \u003c\/li\u003e\n\u003cli\u003eFarm: Smallholder producer farms\u003c\/li\u003e\n\u003cli\u003eVariety: Caturra, Castillo, Variedad Colombia\u003c\/li\u003e\n\u003cli\u003eElevation: 1,300–1,800 meters\u003c\/li\u003e\n\u003cli\u003eProcess: Washed\u003c\/li\u003e\n\u003cli\u003eDecaf Method: Sugarcane (EA) decaffeinated\u003c\/li\u003e\n\u003cli\u003eResting Time: 2-3 days\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003e100% Arabica Coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eResting Time: 2-3 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 12oz","offer_id":46378679664865,"sku":"DC03-12-W","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Whole Beans \/ 5lb","offer_id":46378679697633,"sku":"DC03-20-W","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 12oz","offer_id":46339473211617,"sku":"DC03-12-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 5lb","offer_id":46339473244385,"sku":"DC03-80-M","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 12oz","offer_id":46339473277153,"sku":"DC03-12-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 5lb","offer_id":46339473309921,"sku":"DC03-80-F","price":119.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 12oz","offer_id":46339473342689,"sku":"DC03-12-C","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 5lb","offer_id":46339473375457,"sku":"DC03-80-C","price":119.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/sidekick-decaf-92-points-coffee-review.jpg?v=1788374309"},{"product_id":"carbonic-maceration-elixir-swiss-water-decaf-coffee","title":"Elixir | Carbonic Maceration | Swiss Water® Decaf | Nicaragua","description":"\u003cp\u003eFrom the lush hills of Jinotega, Nicaragua, this single-origin decaf coffee carries the craftsmanship of Gold Mountain Coffee Growers, a farmer-focused collective known for traceability and exceptional post-harvest care. Each lot is meticulously carbonic-macerated and double-fermented before decaffeination through the Swiss Water® Process, a method that gently removes caffeine, using only water, temperature, and time.\u003c\/p\u003e\n\u003cp\u003eThe result? A cup that bursts with layered sweetness and fruit intensity. Think Concord grape, blackberry jam, and melted chocolate swirling in perfect balance. Syrupy and round, yet clean enough to reveal its origin character, Elixir defies everything you thought you knew about decaf.\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Jinotega, Nicaragua (1 300 – 1 600 masl)\u003c\/li\u003e\n\u003cli\u003eProducers: Gold Mountain Coffee Growers Network\u003c\/li\u003e\n\u003cli\u003eVarieties: Catuai · Caturra · Pacamara · Yellow Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Carbonic Maceration + Double Fermentation + Swiss Water® Decaffeination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eConcord Grape\u003c\/li\u003e\n\u003cli\u003eBlackberry Jam\u003c\/li\u003e\n\u003cli\u003eChocolate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy You’ll Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSwiss Water® Process preserves flavor and clarity while removing caffeine naturally.\u003c\/li\u003e\n\u003cli\u003eTraceable from seed to cup, sourced through Gold Mountain’s smallholder farms.\u003c\/li\u003e\n\u003cli\u003eRich, fruit-forward profile that pairs beautifully with chocolate desserts or as a standalone afternoon cup.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003eGrind fresh before brewing. This decaf shines in pour-over (V60) and immersion methods like the French Press or AeroPress. Use slightly hotter water (about 205°F \/ 96°C) to coax out its chocolate and grape-jam sweetness.  We personally like a little extra extraction on this one.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor more on how decaf behaves during brewing, check out our guide: \u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/why-decaf-coffee-often-brews-more-slowly\"\u003eWhy Decaf Coffee Brews Differently\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Process\u003c\/h3\u003e\n\u003cp\u003eThe Swiss Water® Process uses pure water and osmosis to gently remove caffeine while keeping all of the delicate aromas intact. No solvents. No chemicals. Just a cup that tastes true to its origin.\u003c\/p\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47432131805409,"sku":"SR02-08-W","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Medium \/ 8oz","offer_id":47432131707105,"sku":"SR02-08-M","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Fine \/ 8oz","offer_id":47432131739873,"sku":"SR02-08-F","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Coarse \/ 8oz","offer_id":47432131772641,"sku":"SR02-08-C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/elixir-carbonic-maceration-decaf-coffee-swiss-water.jpg?v=1762882624"},{"product_id":"thermal-shock-pink-bourbon-swiss-water-decaf-coffee","title":"Pink Bourbon | Thermal Shock | Swiss Water® Decaf | Colombia","description":"\u003cp\u003eOur Pink Bourbon Thermal Shock is back as a surgarcane EA decaf. \u003ca title=\"Pink Bourbon Sugarcane EA Decaf\" href=\"https:\/\/frequentcoffee.com\/products\/pink-bourbon-sugarcane-decaf-colombia\"\u003eAvailable here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eFrom the fertile slopes of Huila, Colombia, this extraordinary single-origin and single-varietal decaf coffee showcases the craft of producers Jhoan Vergara and Néstor Lasso at Beneficio Peñas Blancas. The cherries undergo a meticulous thermal shock-washed anaerobic process, a technique that uses controlled temperature shifts to lock in fruit esters and bright aromatics before decaffeination. The caffeine is then gently removed through the Swiss Water\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e®\u003c\/span\u003e Process; pure water, temperature, and time, preserving every note of this Pink Bourbon’s complex profile.\u003c\/p\u003e\n\u003cp\u003eThe result is a unique decaf coffee that tastes alive, bursting with notes of\u003cstrong\u003e \u003c\/strong\u003epink grapefruit, strawberry, guava, and lemongrass. Sweet, silky, and layered, it carries a tropical sparkle and an elegant finish that lingers long after the cup is gone.\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Huila, Colombia (1700 - 1900 masl)\u003c\/li\u003e\n\u003cli\u003eProducers: Jhoan Vergara and Néstor Lasso\u003c\/li\u003e\n\u003cli\u003eVariety: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Thermal Shock \/ Washed Anaerobic + Swiss Water® Decaffeination\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePink Grapefruit\u003c\/li\u003e\n\u003cli\u003eStrawberry\u003c\/li\u003e\n\u003cli\u003eGuava\u003c\/li\u003e\n\u003cli\u003eLemongrass\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy You’ll Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWild and fun taste, unique profile.\u003c\/li\u003e\n\u003cli\u003eThermal shock processing captures fruit-forward brightness and balanced sweetness.\u003c\/li\u003e\n\u003cli\u003eA vibrant, tropical expression of Colombian Pink Bourbon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003eGrind fresh just before brewing. This coffee shines in pour-over (V60) or immersion methods like the French Press or AeroPress. Use slightly hotter water, around 96 °C \/ 205 °F, to draw out its citrus and guava sweetness. Adjust extraction to taste: a longer brew highlights berry jam, while a faster draw reveals more lemongrass and sparkle.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor more on how decaf behaves during brewing, read our guide: \u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/why-decaf-coffee-often-brews-more-slowly\" rel=\"noopener\" target=\"_blank\"\u003eWhy Decaf Coffee Brews Differently\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Process\u003c\/h3\u003e\n\u003cp\u003eThe Swiss Water® Process removes caffeine using only clean water, time, and filtration. No chemicals, no shortcuts. It protects the flavor molecules that give Pink Bourbon its distinct tropical clarity, leaving behind a cup that feels indulgent yet calm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to the anaerobic processing and EA decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not reflect roast development.\u003c\/p\u003e\n\u003ch2\u003eResting Time: 2-4 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47431427326177,"sku":"SR01-08-W","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Medium \/ 8oz","offer_id":47431427227873,"sku":"SR01-08-M","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Fine \/ 8oz","offer_id":47431427260641,"sku":"SR01-08-F","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Coarse \/ 8oz","offer_id":47431427293409,"sku":"SR01-08-C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/pink-bourbon-thermal-shock-decaf-coffee-swiss-water.jpg?v=1762875047"},{"product_id":"el-paraiso-castillo-yeast-inoculated-decaf-coffee","title":"Finca El Paraíso | Yeast Inoculation | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003e\u003cstrong\u003eOur Finca El Paraíso Castillo earned a 93-point score from Coffee Review (September 2026). Read the \u003ca href=\"https:\/\/www.coffeereview.com\/review\/colombia-el-paraiso-castillo-yeast-inoculated-decaf\/\" title=\"Frequent Coffee Review\"\u003efull review here\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eA balanced but very expressive decaf from one of the most innovative processing minds in Colombia. Floral, fruit-driven, and beautifully clean.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot comes from Finca El Paraíso in Cauca, Colombia, the home of producer Diego Samuel Bermudez and his family. The Paraiso team is known globally for its scientific approach to coffee processing, combining controlled fermentation environments, precise temperature management, and purpose-built drying systems to craft coffees with remarkable clarity and sweetness.\u003c\/p\u003e\n\u003cp\u003eThis Castillo selection showcases that exact style. The cherries are yeast-inoculated with a selected PO2 culture, placed in sealed bioreactors for anaerobic processing, then finished with a dramatic thermal shock treatment. The green coffee is later decaffeinated through the sugarcane ethyl acetate method, preserving the fruit structure and sweetness created earlier in the process.\u003c\/p\u003e\n\u003cp\u003eThe result is a floral, silky, fruit-focused decaf with notes of rose, red plum, raspberry, tropical fruit, and citrus. A refined and elegant Paraíso profile with a gentle caffeine load.\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Timbío, Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cmeta charset=\"utf-8\"\u003eFinca El Paraíso\u003c\/li\u003e\n\u003cli\u003eAltitude: \u003cmeta charset=\"utf-8\"\u003e 1870 masl\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003eDiego Samuel Bermudez and Family\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eShade: Citrus and Mixed Fruit Trees\u003c\/li\u003e\n\u003cli\u003eVariety: Castillo\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cmeta charset=\"utf-8\"\u003ePO2 Yeast Inoculation with Thermal Shock, Anaerobic Washed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFloral\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003ePlum\u003c\/li\u003e\n\u003cli\u003eTropical \u003c\/li\u003e\n\u003cli\u003eCitrus\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProcessing Method\u003c\/h3\u003e\n\u003cp\u003eThis coffee is produced through a targeted, scientific approach called PO2 Yeast Inoculation with Thermal Shock, Anaerobic Washed. Each step is designed to build a precise flavor profile rather than relying on ambient fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYeast Inoculation\u003c\/strong\u003e\u003cbr\u003eInstead of depending on wild microbes, the cherries are deliberately seeded with a selected PO2 yeast strain inside temperature-controlled bioreactors. PO2 is a specific strain within the Saccharomyces cerevisiae species, chosen for its ability to amplify red fruit esters, floral aromatics, and gentle tropical notes. This guided approach increases esters such as ethyl hexanoate and phenethyl acetate, which create the plum and rose character found in this lot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Stage\u003c\/strong\u003e\u003cbr\u003eAfter inoculation, the cherries rest in sealed stainless steel tanks without oxygen. This stabilizes the microbial environment, prevents acetic spikes, and allows the yeast to control the metabolic pathway. Anaerobic processing produces rounded acidity and clean fruit expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Washed Finish\u003c\/strong\u003e\u003cbr\u003eOnce fermentation reaches its intended stage, the coffee is washed clean in a low oxygen environment. This removes remaining mucilage while protecting the delicate volatile compounds created earlier. The washed finish contributes to the clean floral structure of the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal Shock\u003c\/strong\u003e\u003cbr\u003eThe coffee then passes through alternating hot and cold water stages. This rapid shift stabilizes aromatics, halts enzymatic activity, fixes ester profiles, and helps preserve clarity. Thermal shock is one of Paraíso’s signature innovations and contributes to the expressive fruit profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugarcane EA Decaffeination\u003c\/strong\u003e\u003cbr\u003eThe green coffee is decaffeinated with natural ethyl acetate derived from sugarcane. Combined with clean mountain water, the process removes caffeine gently while preserving the structural and aromatic integrity created during processing. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe ethyl acetate is derived from sugarcane rather than synthesized.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA refined decaf with floral lift, red plum sweetness, and vibrant fruit.\u003c\/li\u003e\n\u003cli\u003eProduced through guided yeast inoculation rather than uncontrolled fermentation.\u003c\/li\u003e\n\u003cli\u003eA calm caffeine experience with a bright and expressive cup profile.\u003c\/li\u003e\n\u003cli\u003eCrafted by one of Colombia’s most innovative families in coffee processing.\u003c\/li\u003e\n\u003cli\u003eScored 93 by Coffee Review for vivid fruit and confectionary sweetness in a plush, balanced cup\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003eThis coffee is excellent as a V60 pour over, showcasing its floral and red plum character. Use hot water near 205 degrees Fahrenheit to bring out the full expression of sweetness. In immersion brewers such as French press or AeroPress, expect a rounder, more tropical profile with deeper raspberry notes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLearn more about decaf processing and decaf brewing here:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\" title=\"Sugarcane vs Swiss Water Decaf®\" rel=\"noopener\" target=\"_blank\"\u003eSugarcane vs Swiss Water Decaf®\u003c\/a\u003e\u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\" title=\"Sugarcane vs Swiss Water Decaf®\"\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/why-decaf-coffee-often-brews-more-slowly\" title=\"Why Decaf Coffee Often Brews More Slowly\" rel=\"noopener\" target=\"_blank\"\u003eWhy Decaf Coffee Often Brews More Slowly\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Finca El Paraíso\u003c\/h3\u003e\n\u003cp\u003eEl Paraíso has become known as one of the most innovative farms in Colombia. Through microbiology labs, sensory labs, stainless steel bioreactors, custom drying systems, and data-driven processing, the Bermudez family crafts coffees that are expressive, clean, and consistent. Their approach blends science and artistry to create coffees that feel purposeful rather than chaotic.\u003c\/p\u003e\n\u003cp\u003eThis decaf captures that philosophy beautifully. Floral, fruity, sweet, and calm enough for any time of day.\u003c\/p\u003e\n\u003ch2\u003eResting Time: 2-3 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47494605603041,"sku":"SR04-08-W","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":47494605635809,"sku":"SR04-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":47494605668577,"sku":"SR04-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":47494605701345,"sku":"SR04-08-C","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/finca-el-paraiso-decaf-93-points-coffee-review.jpg?v=1788373475"},{"product_id":"los-nogales-caturra-decaf-coffee-mucilage-decaffeinated","title":"Los Nogales Caturra | Mucilage EA Decaf | Colombia","description":"\u003cp\u003e\u003cem\u003e*NOTE: due to the natural mossto processing and mucilage EA decaffeination, this coffee will appear very dark on the exterior even though it is roasted very light and delicately. Don't judge a book by its cover.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCrafted at Los Nogales, this extremely vibrant, fruit-forward decaf showcases one of the rarest decaffeination methods in the world, delivering tropical intensity preserved through mucilage EA processing. This is currently the most extreme coffee we offer!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFarm: \u003cmeta charset=\"utf-8\"\u003eLos Nogales\u003c\/li\u003e\n\u003cli\u003eRegion: \u003cmeta charset=\"utf-8\"\u003ePitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eAltitude: \u003cmeta charset=\"utf-8\"\u003e1,870 to 2,000 meters above sea level\u003c\/li\u003e\n\u003cli\u003eArea: \u003cmeta charset=\"utf-8\"\u003e20.5 hectares\u003c\/li\u003e\n\u003cli\u003eShade: Native trees\u003c\/li\u003e\n\u003cli\u003eVariety: \u003ca rel=\"noopener\" title=\"Caturra Decaf Fact Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Caturra_Decaf_Fact_Sheet.pdf?v=1765384338\" target=\"_blank\"\u003eCaturra\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cmeta charset=\"utf-8\"\u003enatural anaerobic washed, mucilage decaffeinated using mossto as the natural EA solvent\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eJackfruit\u003c\/li\u003e\n\u003cli\u003ePassionfruit\u003c\/li\u003e\n\u003cli\u003ePineapple\u003c\/li\u003e\n\u003cli\u003eCoconut\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy This Decaf Is Extremely Rare\u003c\/h2\u003e\n\u003cp\u003eMucilage EA decaf, sometimes called \u003cem\u003emossto decaf\u003c\/em\u003e, is one of the rarest decaffeination approaches in the world. Instead of using standard ethyl acetate derived from sugarcane, this method uses a natural solvent created from the coffee’s own fermented mucilage. The result is an intensely aromatic, fruit-saturated cup with brightness and complexity almost never found in decaf.\u003c\/p\u003e\n\u003cp\u003eThis lot shares the same origin and decaf method as the coffee that helped \u003cstrong\u003eWeihong Zhang\u003c\/strong\u003e secure the \u003cstrong\u003e2024 U.S. Brewers Cup Championship,\u003c\/strong\u003e marking the first time a decaffeinated coffee won the competition. That historic achievement underscores just how exceptional and rare this mucilage EA decaf offering really is. \u003cmeta charset=\"utf-8\"\u003eAnd the Nogales farm has only refined its approach since then. Lab results show this lot contains just 0.13 mg of caffeine per 100 g, effectively 99.87% caffeine-free.\u003c\/p\u003e\n\u003ch2\u003eProcessing Details\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e1. Harvest\u003c\/strong\u003e\u003cbr\u003eFully ripe \u003ca rel=\"noopener\" title=\"Caturra Decaf Fact Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Caturra_Decaf_Fact_Sheet.pdf?v=1765384338\" target=\"_blank\"\u003eCaturra cherries\u003c\/a\u003e are selectively handpicked at peak sugar concentration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2. Floatation\u003c\/strong\u003e\u003cbr\u003eCherries are submerged in water to remove underripe or defective fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3. Anaerobic Cherry Fermentation for 24 Hours\u003c\/strong\u003e\u003cbr\u003eWhole cherries ferment in sealed, oxygen-free tanks, building aromatic precursors that develop into tropical ester intensity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4. Washing\u003c\/strong\u003e\u003cbr\u003eFermented cherries are washed to remove external mucilage and prepare for controlled drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5. Drying on Raised Beds\u003c\/strong\u003e\u003cbr\u003eThe coffee is slow-dried on traditional raised African beds for uniform airflow and moisture stabilization.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e6. Hulling\u003c\/strong\u003e\u003cbr\u003eOnce fully dried, parchment is removed, producing Excelso-grade green coffee — only this grade is used for decaffeination.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Caturra Decaf Fact Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Caturra_Decaf_Fact_Sheet.pdf?v=1765384338\"\u003eMore info on Caturra cherries here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eResting Time: 2-4 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47536973512929,"sku":"SR03-08-W","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":47536973545697,"sku":"SR03-08-M","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":47536973578465,"sku":"SR03-08-F","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":47536973611233,"sku":"SR03-08-C","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Los-nogales-caturra-mucilage-ea-decaf-coffee.png?v=1764917790"},{"product_id":"el-vergel-estate-natural-anaerobic-decaf-sugarcane-ea","title":"El Vergel Estate | Natural Anaerobic | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003eThis one's for the flavor hunters and the decaf diehards. It is more subtle than our other special edition decaf coffees.  Vergel Estate Natural Anaerobic is a natural decaf that’s got more personality than most fully leaded coffees. Grown at El Vergel Estate in the lush hills of Tolima, Colombia, this coffee comes from a duo of Red and Yellow Caturra cherries, processed with care and decaffeinated using the Sugarcane EA method. Notes of black currant\u003cspan\u003e\u003cspan class=\"ecom-meta-editor\"\u003e, cranberry, cacao, coconut, honey, citric acid, and orange.   Don't expect a \"fruit bomb\" though as this coffee drinks more like a black honey process.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan class=\"ecom-meta-editor\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis natural coffee has a strong flavor, without going over the top like many \"innovative\" coffees.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e*NOTE: due to the natural processing and EA decaffeination, this coffee will appear very dark on the exterior even though it is roasted very light and delicately. Don't judge a book by its cover.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003eFarm: El Vergel Estate\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,450 MSL\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eVariety: Red and Yellow Caturra\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: Anaerobic Natural\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eDecaffeination Method: Sugarcane (EA)\u003c\/li\u003e\n\u003cli\u003eLight Roast\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBlack Currant\u003c\/li\u003e\n\u003cli\u003eChocolate\u003c\/li\u003e\n\u003cli\u003eCranberry\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan class=\"ecom-meta-editor\"\u003eTropical Fruits\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cspan class=\"ecom-meta-editor\"\u003eHoney\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cspan style=\"color: #1b203d;\"\u003e\u003cb\u003eWhat Makes this Decaf Unique\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cspan class=\"ecom-meta-editor\"\u003eThe journey of this coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate in Fresno, Tolima, managed by farmers Elías and Shady Bayter. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. Initially dried in the sun on raised beds in a \"Marquesina\" until they reach 30% moisture, the beans then move to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilization stall to intensify flavors, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality. This meticulous natural anaerobic process results in a rich and complex flavor profile with notes of black currant, chocolate, cranberry, tropical fruits, and honey. \u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cspan class=\"ecom-meta-editor\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch2\u003eResting Time: 3-7 days\u003c\/h2\u003e\n\u003c\/div\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47708694970593,"sku":"SR05-08-W","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Medium \/ 8oz","offer_id":47708695003361,"sku":"SR05-08-M","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Fine \/ 8oz","offer_id":47708695036129,"sku":"SR05-08-F","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Coarse \/ 8oz","offer_id":47708695068897,"sku":"SR05-08-C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/El_Vergel_Decaf_Coffee.jpg?v=1766039417"},{"product_id":"red-bourbon-wilton-benitez-decaf-coffee","title":"Red Bourbon | Wilton Benítez | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003e\u003cstrong\u003eOur Red Bourbon earned a 94-point score from Coffee Review (April 2026), the highest rating ever awarded to a decaffeinated coffee. Read the \u003ca href=\"https:\/\/www.coffeereview.com\/review\/red-bourbon-wilton-benitez-sugarcane-decaf-colombia\/\" title=\"Frequent Coffee Review\"\u003efull review here\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis Red Bourbon decaf from famed Wilton Benítez highlights the level of precision and control possible in modern Colombian coffee processing. Grown at high elevation and guided through a carefully structured fermentation protocol, this coffee delivers clarity, balance, and depth while maintaining an exceptionally clean profile.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/wilton-benitez-decaf-v60-recipe\" title=\"V60 Recipe\"\u003eV60 Recipe\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Piendamó, Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Wilton Benítez and Paraíso 92\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e La Macarena\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1900 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Advanced Process (see below)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaf Method:\u003c\/strong\u003e sugarcane (EA) decaffeinated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting Time:\u003c\/strong\u003e 2-4 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eCaramel\u003c\/li\u003e\n\u003cli\u003ePeach\u003c\/li\u003e\n\u003cli\u003eCola\u003c\/li\u003e\n\u003cli\u003eBergamot\u003c\/li\u003e\n\u003cli\u003eRed fruit\u003c\/li\u003e\n\u003cli\u003eGinger\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eClean, juicy, balanced, and fresh with a refined sweetness and clear structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to the natural processing and sugarcane decaffeination method, this coffee will appear quite dark on the exterior even though it is roasted very light and delicately. Do not judge a book by its cover.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing Method\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eManual harvest of fully ripe cherries\u003c\/li\u003e\n\u003cli\u003eSorting by size and density\u003c\/li\u003e\n\u003cli\u003eSterilization with ozonated water\u003c\/li\u003e\n\u003cli\u003eSterilization with ultraviolet light\u003c\/li\u003e\n\u003cli\u003eCherry fermentation for 48 hours with yeast inoculation\u003c\/li\u003e\n\u003cli\u003ePulping\u003c\/li\u003e\n\u003cli\u003eSecond fermentation for 68 hours using natural juices of the coffee\u003c\/li\u003e\n\u003cli\u003eWashing\u003c\/li\u003e\n\u003cli\u003eControlled drying at low temperature\u003c\/li\u003e\n\u003cli\u003eSugarcane decaffeination\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eRipe cherries are hand-harvested and sorted by size and density to ensure consistency. Prior to fermentation, the cherries undergo dual sterilization using ozonated water and ultraviolet light, establishing a highly clean fermentation environment.\u003c\/p\u003e\n\u003cp\u003eCherry fermentation lasts 48 hours with the addition of \u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e yeast. After pulping, the coffee enters a second fermentation stage lasting 68 hours, incorporating natural juices developed during the initial fermentation. Drying is carefully controlled before the coffee is finished using the sugarcane decaffeination process, preserving sweetness and clarity in the final cup.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy We Love This Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClean, controlled fermentation driven by yeast inoculation\u003c\/li\u003e\n\u003cli\u003eHigh elevation Red Bourbon with clarity and structure\u003c\/li\u003e\n\u003cli\u003eLayered fermentation without overpowering intensity\u003c\/li\u003e\n\u003cli\u003eSugarcane decaffeination preserves sweetness and balance\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eResting Time: 2-4 days\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSip more, jitter less.\u003c\/p\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47960251039969,"sku":"SR08-08-W","price":24.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":47960251072737,"sku":"SR08-08-M","price":24.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":47960251105505,"sku":"SR08-08-F","price":24.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":47960251138273,"sku":"SR08-08-C","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Red_Bourbon_Decaf.jpg?v=1775496546"},{"product_id":"watermelon-splash-decaf-coffee","title":"Watermelon Splash | Co-Ferment | Swiss Water® Decaf | Colombia","description":"\u003cp\u003eThis is Frequent Coffee’s first co-ferment release. We rarely get involved with co-ferments, but when we do, it's because we think they're pretty darn special.\u003c\/p\u003e\n\u003cp\u003eWatermelon Splash is an experimental light roast decaf coffee designed to challenge expectations. Produced from Caturra and Colombia varieties \u003cmeta charset=\"utf-8\"\u003eand processed at El Vergel Estate, this co-fermented coffee combines controlled honey processing, fruit-driven fermentation, and Swiss Water® decaffeination to deliver a cup that is playful, expressive, and remarkably clean.\u003c\/p\u003e\n\u003cp\u003eAt El Vergel Estate and Forest Coffee, this coffee is known as \u003cstrong\u003eCandy Blast\u003c\/strong\u003e, a name that reflects the candy-like aromatics and vibrant sweetness developed during fermentation.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegions: \u003c\/strong\u003eHuila, Tolima, Caldas, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMunicipality:\u003c\/strong\u003e Various\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eProducers:\u003c\/strong\u003e Smallholder farmers from Tolima, Huila, and Caldas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Site:\u003c\/strong\u003e El Vergel Estate\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra and Colombia\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,750 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Honey, watermelon co-ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaffeination:\u003c\/strong\u003e Swiss Water®\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast Level: \u003c\/strong\u003eLight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWatermelon\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eBubblegum\u003c\/li\u003e\n\u003cli\u003eBright citric acidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSweet, aromatic, and vibrant with a playful, candy-like finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to the experimental processing and Swiss Water® decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Appearance does not reflect roast level.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing Method\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSelective harvesting from Tolima, Huila, and Caldas\u003c\/li\u003e\n\u003cli\u003e48-hour anaerobic pre-fermentation in sealed plastic bags\u003c\/li\u003e\n\u003cli\u003eDepulping while retaining mucilage\u003c\/li\u003e\n\u003cli\u003eFive-day watermelon co-ferment with yeast\u003c\/li\u003e\n\u003cli\u003ePatio pre-drying under sun exposure\u003c\/li\u003e\n\u003cli\u003eMechanical drying in static silos\u003c\/li\u003e\n\u003cli\u003eThirty-day stabilization period\u003c\/li\u003e\n\u003cli\u003eSwiss Water® decaffeination\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThis coffee begins with a 48-hour pre-fermentation conducted in sealed plastic bags under anaerobic conditions. After depulping, the coffee remains in mucilage and enters a five-day co-ferment with yeast and watermelon, building sweetness and aromatic intensity while maintaining balance.\u003c\/p\u003e\n\u003cp\u003eFollowing fermentation, the coffee is pre-dried on sun-exposed patios, then finished in static mechanical silos. A 30-day stabilization period allows the flavors to integrate before export.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe Producers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eElias and Shady Bayter, alongside their partner and mother Martha Montenegro, lead El Vergel Estate with a relentless focus on innovation. Former avocado farmers who transitioned into coffee more than a decade ago, the Bayter family has become known for experimental, fruit-forward micro lot processing that pushes Colombian coffee to new levels.\u003c\/p\u003e\n\u003cp\u003eThis coffee is planted among native guamo and yarumo shade trees and benefits from El Vergel’s ongoing farm modernization, including upgraded equipment and a solar panel array that reduces their carbon footprint.\u003c\/p\u003e\n\u003cp\u003eThrough their export partner, Forest Coffee, the team also supports family housing on the estate and invests in infrastructure improvements at the local school. Sustainability and progress are built directly into the project.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSwiss Water® Decaffeination\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSwiss Water® decaffeination is a chemical-free method designed to preserve flavor while removing caffeine. Green coffee is soaked to create Green Coffee Extract, which captures soluble compounds without caffeine.\u003c\/p\u003e\n\u003cp\u003eBeans are immersed in the extract for 8 to 10 hours, allowing caffeine to migrate naturally. The extract is filtered through activated carbon, regenerated for reuse, and continuously monitored to maintain consistency.\u003c\/p\u003e\n\u003cp\u003eOnce 99.9 percent of the caffeine is removed, the beans are dried and prepared for roasting, resulting in a clean, expressive decaf coffee.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy We Love This Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProducer known as Candy Blast at El Vergel Estate\u003c\/li\u003e\n\u003cli\u003eWatermelon co-ferment creates playful, fruit-driven aromatics\u003c\/li\u003e\n\u003cli\u003eSwiss Water® Decaf preserves sweetness and clarity\u003c\/li\u003e\n\u003cli\u003eInnovation-focused processing with transparent sourcing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eResting Time: 2-4 days\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSip more, jitter less.\u003c\/p\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47960289902817,"sku":"SR06-08-W","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Medium \/ 8oz","offer_id":47960289935585,"sku":"SR06-08-M","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Fine \/ 8oz","offer_id":47960289968353,"sku":"SR06-08-F","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Coarse \/ 8oz","offer_id":47960290001121,"sku":"SR06-08-C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Watermelon-splash-decaf-coffee.png?v=1770849584"},{"product_id":"los-nogales-typica-decaf-coffee","title":"Los Nogales Typica | Mucilage EA Decaf | Colombia","description":"\u003cp\u003eThis Typica decaf from Los Nogales is a transparent and traceable expression of variety, altitude, and process. Sourced from the Nispero lot at high elevation, this coffee highlights the elegance of Typica while showcasing a carefully controlled Mucilage EA decaffeination designed to preserve clarity, structure, and freshness.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin: \u003c\/strong\u003eBruselas, Pitalito, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca Los Nogales\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLot:\u003c\/strong\u003e Nispero\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Typica\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1900 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed, mucilage EA decaffeinated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting Time:\u003c\/strong\u003e 2-4 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePineapple\u003c\/li\u003e\n\u003cli\u003eGreen Apple\u003c\/li\u003e\n\u003cli\u003eLime\u003c\/li\u003e\n\u003cli\u003eGinger\u003c\/li\u003e\n\u003cli\u003eGreen tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eJuicy texture with bright acidity and a clean, refreshing finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to the Mucilage EA decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Color does not always reflect roast development.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing Method\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eManual harvest of ripe cherries\u003c\/li\u003e\n\u003cli\u003eFlotation to remove defects\u003c\/li\u003e\n\u003cli\u003eFermentation for 24 hours\u003c\/li\u003e\n\u003cli\u003eWashing\u003c\/li\u003e\n\u003cli\u003eSun drying on raised beds\u003c\/li\u003e\n\u003cli\u003eHulling and Excelso selection\u003c\/li\u003e\n\u003cli\u003eHot water immersion\u003c\/li\u003e\n\u003cli\u003eAddition of natural solvent derived from coffee mucilage\u003c\/li\u003e\n\u003cli\u003eSecondary soaking and caffeine extraction\u003c\/li\u003e\n\u003cli\u003eFinal washing and slow drying\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eRipe coffee cherries are selectively harvested and floated to remove defective fruit. The coffee is then fermented for 24 hours and thoroughly washed, creating a clean washed profile that highlights the inherent character of Typica grown at high elevation.\u003c\/p\u003e\n\u003cp\u003eAfter drying on traditional raised beds and hulling to Excelso grade, the coffee undergoes Mucilage EA decaffeination. This process uses compounds derived from coffee mucilage to gently remove caffeine while preserving sweetness, acidity, and aromatic clarity.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eMucilage EA Decaf Explained\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eMucilage EA decaffeination is a naturally derived method that removes caffeine using compounds sourced from the coffee fruit itself. During processing, coffee mucilage, the sticky layer surrounding the seed, is transformed into a natural solvent that supports caffeine extraction without introducing external chemical agents.\u003c\/p\u003e\n\u003cp\u003eGreen coffee is first hydrated using hot water, allowing caffeine to become mobile. The mucilage-derived solvent is then introduced, selectively binding with caffeine molecules while leaving most flavor compounds intact. After extraction, the coffee is thoroughly washed and slowly dried to stabilize the beans.\u003c\/p\u003e\n\u003cp\u003eBecause the solvent originates from coffee byproducts, this method emphasizes traceability, resource efficiency, and preservation of origin character. The result is a decaf coffee that maintains structure, sweetness, and clarity while significantly reducing caffeine content.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy We Love This Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eClassic high elevation Typica with tea-like clarity\u003c\/li\u003e\n\u003cli\u003eMucilage EA decaffeination preserves sweetness and structure\u003c\/li\u003e\n\u003cli\u003eFully traceable single lot coffee\u003c\/li\u003e\n\u003cli\u003eClean, refreshing profile uncommon in decaf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eResting Time: 2-4 days\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSip more, jitter less.\u003c\/p\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":47960292589793,"sku":"SR07-08-W","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":47960292622561,"sku":"SR07-08-M","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":47960292655329,"sku":"SR07-08-F","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":47960292688097,"sku":"SR07-08-C","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Nogales-typica-decaf-coffee.png?v=1771473337"},{"product_id":"pink-bourbon-sugarcane-decaf-colombia","title":"Pink Bourbon | Thermal Shock | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003eBack by popular demand!\u003c\/p\u003e\n\u003cp\u003eOur last Pink Bourbon decaf was one of the most popular decaf coffees we’ve released. So when another lot from the same producers became available, we couldn’t pass it up. The key difference: this one is decaffeinated using the Sugarcane (EA) method instead of Swiss Water®.\u003c\/p\u003e\n\u003cp\u003eFrom Huila, Colombia, comes this extraordinary single-origin and single-varietal decaf coffee that showcases the craft of producers Adrian Lasso and Jhoan Vergara at Beneficio Peñas Blancas. The cherries undergo a carefully controlled washed anaerobic fermentation lasting around 60 hours. After fermentation, the coffee is rapidly quenched with alternating hot and cold water, a technique that helps fixate the aromatic compounds developed during fermentation. The coffee is then precision-dried under carefully controlled conditions before decaffeination.\u003c\/p\u003e\n\u003cp\u003eThe caffeine is gently removed using the Sugarcane (EA) process, a natural solvent method derived from sugarcane that preserves the coffee’s vibrant character and delicate aromatics.\u003c\/p\u003e\n\u003cp\u003eThe result is a unique decaf coffee that tastes alive, bursting with notes of pink grapefruit, orange sherbet, strawberry, and guava. Sweet, silky, and layered, it carries a tropical sparkle and an elegant finish that lingers long after the cup is gone.\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia (1700-1900 masl)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducers:\u003c\/strong\u003e Jhoan Vergara and Adrian Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcessing Site:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eBeneficio Peñas Blancas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed Anaerobic \/ \u003cmeta charset=\"utf-8\"\u003eThermal Shock\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaffeination:\u003c\/strong\u003e Sugarcane EA\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePink Grapefruit\u003c\/li\u003e\n\u003cli\u003eOrange Sherbet\u003c\/li\u003e\n\u003cli\u003eStrawberry\u003c\/li\u003e\n\u003cli\u003eGuava\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhy You’ll Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWild and fun taste, unique profile.\u003c\/li\u003e\n\u003cli\u003eThermal shock processing captures fruit-forward brightness and balanced sweetness.\u003c\/li\u003e\n\u003cli\u003eA vibrant, tropical expression of Colombian Pink Bourbon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003eGrind fresh just before brewing. This coffee shines in pour-over (V60) or immersion methods like the French Press or AeroPress. Use slightly hotter water, around 96 °C \/ 205 °F, to draw out its citrus and guava sweetness. Adjust extraction to taste: a longer brew highlights berry jam, while a faster draw reveals brighter citrus and tropical notes.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFor more on how decaf behaves during brewing, read our guide: \u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/why-decaf-coffee-often-brews-more-slowly\" rel=\"noopener\" target=\"_blank\"\u003eWhy Decaf Coffee Brews Differently\u003c\/a\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout the Process\u003c\/h3\u003e\n\u003cp\u003eThe Sugarcane (EA) process removes caffeine using high mountain spring water and naturally derived ethyl acetate sourced from sugarcane. Because EA naturally occurs in coffee and fruit, the process avoids synthetic chemicals and harsh conditions. The gentle water-EA extraction preserves the bean’s structure and flavor, allowing the coffee’s tropical and citrus notes to remain vibrant in the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eResting Time: 2-4 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48087814406369,"sku":"SR09-08-W","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":48087814439137,"sku":"SR09-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":48087814471905,"sku":"SR09-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":48087814504673,"sku":"SR09-08-C","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/pink-bourbon-decaf-coffee.jpg?v=1773632034"},{"product_id":"white-honey-pink-bourbon-decaf-coffee","title":"White Honey | Swiss Water® Decaf | Colombia","description":"\u003cp\u003eThis Pink Bourbon decaf from El Vergel Estate showcases the delicate and elegant character that has made this variety so sought after. Through carefully managed anaerobic fermentation followed by a white honey process and Swiss Water® decaffeination, this coffee delivers a refined and balanced profile that highlights \u003cmeta charset=\"utf-8\"\u003eclarity, balance, and varietal expression over intensity.\u003c\/p\u003e\n\u003cp\u003eProduced by Elias and Shady Bayter at El Vergel Estate in Tolima, this coffee reflects their continued focus on innovation, precision processing, and preserving the natural beauty of the Pink Bourbon variety.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Tolima, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Elias \u0026amp; Shady Bayter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Vergel Estate\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1450–1600 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Anaerobic, White Honey Process\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaffeination:\u003c\/strong\u003e Swiss Water®\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting Time:\u003c\/strong\u003e 2–4 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFloral\u003c\/li\u003e\n\u003cli\u003eWhite peach\u003c\/li\u003e\n\u003cli\u003eCane sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA light and refreshing coffee that does not overwhelm with any single dominant flavor, instead offering balance, elegance, and a clean sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to the anaerobic processing and Swiss Water® decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not reflect roast development.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcess Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRipe Pink Bourbon cherries are selectively harvested and undergo a 36 hour pre fermentation before entering a 120 hour sealed anaerobic fermentation. This stage develops sweetness and complexity while preserving the delicate floral characteristics that define this variety.\u003c\/p\u003e\n\u003cp\u003eFollowing fermentation, the coffee is processed using the white honey method, where some of the mucilage is intentionally retained during drying to enhance sweetness and body while maintaining clarity and balance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAdvanced Process\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSelective harvest of fully ripe Pink Bourbon cherries\u003c\/li\u003e\n\u003cli\u003e36 hour controlled pre fermentation\u003c\/li\u003e\n\u003cli\u003e120 hour sealed anaerobic fermentation\u003c\/li\u003e\n\u003cli\u003eWhite honey processing with controlled mucilage retention\u003c\/li\u003e\n\u003cli\u003eCareful drying and stabilization\u003c\/li\u003e\n\u003cli\u003eSwiss Water® decaffeination\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003e\u003cstrong\u003eSwiss Water® Decaf Explained\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSwiss Water® decaffeination removes caffeine using only water, temperature, and time. Green coffee is immersed in Green Coffee Extract, which allows caffeine to migrate out while preserving the coffee’s natural sugars and aromatics.\u003c\/p\u003e\n\u003cp\u003eOnce caffeine is removed, the coffee is dried and stabilized to preserve its clean and delicate profile. This method is valued for maintaining the clarity and balance that make coffees like Pink Bourbon shine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy We Love This Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eElegant Pink Bourbon variety known for floral complexity\u003c\/li\u003e\n\u003cli\u003eWhite honey process enhances sweetness without heaviness\u003c\/li\u003e\n\u003cli\u003eSwiss Water® Decaf preserves clarity and balance\u003c\/li\u003e\n\u003cli\u003eLight, refreshing profile with layered but subtle complexity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSip more, jitter less.\u003c\/p\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48195085566177,"sku":"SR10-08-W","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Medium \/ 8oz","offer_id":48195085598945,"sku":"SR10-08-M","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Fine \/ 8oz","offer_id":48195085631713,"sku":"SR10-08-F","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Coarse \/ 8oz","offer_id":48195085664481,"sku":"SR10-08-C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/white-honey-decaf-product-image_b0f84a32-3e4a-4d0f-b92b-4f355035b613.jpg?v=1775717456"},{"product_id":"ombligon-decaf-coffee-el-diviso-colombia","title":"El Diviso | Ombligon | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003eA complex, aromatic decaf with layered sweetness and a silky, structured finish.\u003c\/p\u003e\n\u003cp\u003eThis Ombligon decaf from producer Nestor Lasso highlights the innovation coming from modern Colombian coffee processing. Through controlled double anaerobic fermentation and careful Sugarcane EA decaffeination, this coffee delivers a complex and expressive cup while preserving the clarity and structure that define high quality decaf.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCoffee Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e El Diviso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Ombligon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation\u003c\/strong\u003e: 1850 meters\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Double anaerobic fermentation, sugarcane (EA) decaffeinated\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting Time:\u003c\/strong\u003e 2–4 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDark cherry\u003c\/li\u003e\n\u003cli\u003eRed wine\u003c\/li\u003e\n\u003cli\u003eDark chocolate.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA very aromatic coffee with a complex, lingering mouthfeel, structured sweetness, and a clean finish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to the anaerobic processing and EA decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcess Overview\u003c\/strong\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSelective harvesting of ripe cherries\u003c\/li\u003e\n\u003cli\u003eSorting to remove defects\u003c\/li\u003e\n\u003cli\u003eControlled anaerobic fermentation\u003c\/li\u003e\n\u003cli\u003eCareful drying and stabilization\u003c\/li\u003e\n\u003cli\u003eSugarcane EA decaffeination\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eCarefully selected ripe cherries undergo controlled anaerobic fermentation, where oxygen is restricted to allow precise microbial activity. This stage develops fruit driven complexity while maintaining balance and structure.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the coffee is dried slowly to preserve aromatics and stabilize the profile. The coffee is then decaffeinated using the Sugarcane EA method, allowing caffeine removal while maintaining the distinctive characteristics of the Ombligon variety.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eSugarcane EA Decaf Explained\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eSugarcane EA decaffeination uses ethyl acetate (EA) derived from fermented sugarcane to remove caffeine while preserving flavor compounds. Green coffee is first hydrated before being gently washed with EA, which bonds to caffeine molecules without significantly affecting sugars and aromatics.\u003c\/p\u003e\n\u003cp\u003eAfter extraction, the coffee is steamed to remove any remaining EA and dried to stable moisture levels. This process helps preserve sweetness, body, and clarity while significantly reducing caffeine content.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhy We Love This Coffee\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRare Ombligon variety known for expressive aromatics\u003c\/li\u003e\n\u003cli\u003eProduced by Nestor Lasso, known for innovative processing\u003c\/li\u003e\n\u003cli\u003eAnaerobic fermentation adds fruit complexity without overpowering balance\u003c\/li\u003e\n\u003cli\u003eSugarcane EA Decaf preserves sweetness and clarity\u003c\/li\u003e\n\u003cli\u003eVery aromatic profile with a complex, lingering finish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSip more, jitter less.\u003c\/p\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48210034950369,"sku":"SR11-08-W","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Medium \/ 8oz","offer_id":48210034983137,"sku":"SR11-08-M","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Fine \/ 8oz","offer_id":48210035015905,"sku":"SR11-08-F","price":23.0,"currency_code":"USD","in_stock":false},{"title":"Coarse \/ 8oz","offer_id":48210035048673,"sku":"SR11-08-C","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/el-diviso-ombligon-decaf.jpg?v=1776148454"},{"product_id":"lychee-peach-decaf-coffee-finca-el-paraiso","title":"Finca El Paraíso | Lychee Peach | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003eA tropical decaf built around clarity and sweetness. This is a refined, lifted expression from Paraíso, with a profile centered on peach, lychee, and a smooth creamy caramel finish.\u003c\/p\u003e\n\u003cp\u003eProduced at Finca El Paraíso in Cauca, Colombia, this lot reflects the Bermudez family’s precision-driven approach to fermentation. Rather than relying on ambient microbes, the cherries are inoculated with a selected YN-09 strain of Saccharomyces cerevisiae, contributing to a more defined fruit-forward profile.\u003c\/p\u003e\n\u003cp\u003eAfter an anaerobic fermentation, the coffee moves through a washed process and a controlled thermal shock stage, helping maintain clarity and structure in the cup. It is then decaffeinated using the sugarcane (EA) method, preserving much of the character developed during processing.\u003c\/p\u003e\n\u003cp\u003eThe result is a clean, fruit-driven decaf with notes of peach, lychee, apple, caramel, and a very creamy body. Compared to more red-fruit-driven Paraíso lots, this one leans brighter and more delicate, with a silky texture and a composed, easy finish.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Timbío, Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003eFarm: \u003cmeta charset=\"utf-8\"\u003eFinca El Paraíso\u003c\/li\u003e\n\u003cli\u003eAltitude: \u003cmeta charset=\"utf-8\"\u003e 1870 masl\u003c\/li\u003e\n\u003cli\u003eProducer: \u003cmeta charset=\"utf-8\"\u003eDiego Samuel Bermudez and Family\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003cli\u003eShade: Citrus and Mixed Fruit Trees\u003c\/li\u003e\n\u003cli\u003eVariety: Castillo\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eProcess: \u003cmeta charset=\"utf-8\"\u003eYN-09 Yeast Inoculation, Anaerobic Washed, Thermal Shock, Sugarcane EA Decaf\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast Level\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePeach\u003c\/li\u003e\n\u003cli\u003eLychee\u003c\/li\u003e\n\u003cli\u003eApple\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCaramel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProcessing Method\u003c\/h3\u003e\n\u003cp\u003eThis lot is produced through a controlled fermentation approach using a defined yeast strain and carefully managed processing stages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYeast Inoculation\u003cbr\u003e\u003c\/strong\u003eThe cherries are inoculated with YN-09, a strain of Saccharomyces cerevisiae, inside temperature-controlled tanks. This approach improves consistency and contributes to a clean, fruit-forward profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnaerobic Fermentation\u003c\/strong\u003e \u003cbr\u003eThe coffee ferments in a low-oxygen environment, limiting oxygen exposure and helping stabilize the fermentation process. This contributes to a more structured acidity and balanced fruit expression.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashed Finish \u003cbr\u003e\u003c\/strong\u003eAfter the 36 hours anaerobic fermentation, the coffee is washed to remove remaining mucilage, helping clarify the cup and keep the profile clean and defined.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal Shock\u003c\/strong\u003e \u003cbr\u003eA sequence of hot and cold water treatments helps stabilize the coffee and maintain clarity and structure in the final cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugarcane EA Decaffeination\u003c\/strong\u003e \u003cbr\u003eThe coffee is decaffeinated using ethyl acetate derived from sugarcane. Combined with water, this process selectively removes caffeine while retaining much of the coffee’s original structure. The beans are then steamed to remove any residual EA and dried back to a stable moisture level.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA light, more tropical expression from Finca El Paraíso\u003c\/li\u003e\n\u003cli\u003eClear notes of peach and lychee with a soft caramel backbone\u003c\/li\u003e\n\u003cli\u003eControlled fermentation using YN-09 yeast for consistency and balance\u003c\/li\u003e\n\u003cli\u003eA clean, composed decaf that remains expressive and easy to drink\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003eThis coffee works especially well as a pour over, where its lighter fruit profile comes through with clarity. Use water just off boil and a slightly coarser grind to maintain good flow and balance.\u003c\/p\u003e\n\u003cp\u003eIn immersion methods, expect a rounder profile with more emphasis on sweetness and caramel, with the fruit notes becoming softer and more integrated.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLearn more about decaf processing and decaf brewing here:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\"\u003e\u003c\/a\u003e\u003ca rel=\"noopener\" title=\"Sugarcane vs Swiss Water Decaf®\" href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\" target=\"_blank\"\u003eSugarcane vs Swiss Water Decaf®\u003c\/a\u003e\u003ca title=\"Sugarcane vs Swiss Water Decaf®\" href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/sugarcane-vs-swiss-water-decaf\"\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca rel=\"noopener\" title=\"Why Decaf Coffee Often Brews More Slowly\" href=\"https:\/\/frequentcoffee.com\/blogs\/journal\/why-decaf-coffee-often-brews-more-slowly\" target=\"_blank\"\u003eWhy Decaf Coffee Often Brews More Slowly\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Finca El Paraíso\u003c\/h3\u003e\n\u003cp\u003eFinca El Paraíso is known for its methodical, research-driven approach to coffee processing. With in-house labs, controlled fermentation systems, and a focus on repeatability, the Bermudez family produces coffees with clarity, structure, and consistency.\u003c\/p\u003e\n\u003cp\u003eThis lot reflects that philosophy, offering a fruit-forward profile that is both expressive and carefully constructed.\u003c\/p\u003e\n\u003ch2\u003eResting Time: 2-3 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48248136761569,"sku":"SR12-08-W","price":24.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":48248136794337,"sku":"SR12-08-M","price":24.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":48248136827105,"sku":"SR12-08-F","price":24.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":48248136859873,"sku":"SR12-08-C","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Finca-el-paraiso-lychee-peach-decaf.jpg?v=1777237155"},{"product_id":"fresa-kalo-decaf-coffee-los-nogales","title":"Nogales Fresa Kalo | Cascara Reinfused Decaf | Colombia","description":"\u003cp\u003eCrafted at Finca Nogales, this decaf leans straight into fruit and sweetness. It's a Chiroso lot sourced from neighboring farms in Pitalito and processed on-farm by Nogales, decaffeinated with hot water, then reinfused in a cascara tea extract carrying hibiscus and strawberry botanicals, adding sweetness and complexity to the cup. Expect notes of strawberry, raspberry, watermelon, and a delicate floral character.\u003c\/p\u003e\n\u003cp\u003eThe result is a vibrant, fruit-driven decaf with a soft, gummy-like sweetness that lingers through the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eThis coffee contains food-grade botanical aromatic extracts of hibiscus and strawberry. These pure aromatic extracts are incorporated into fresh coffee mosto during fermentation to enhance specific sensory attributes while maintaining transparency and respect for the coffee's natural character. All aromatic components used are approved for human consumption in both the European Union and the United States.\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Los Nogales\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Pitalito, Huila, Colombia\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Chiroso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed, cascara tea extract reinfusion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecaffeination:\u003c\/strong\u003e Hot water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResting Time:\u003c\/strong\u003e 2-4 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast Level\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStrawberry\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eWatermelon\u003c\/li\u003e\n\u003cli\u003eFloral\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProcessing Method\u003c\/h3\u003e\n\u003cp\u003eThis lot goes through a full washed process on the farm, followed by hot water decaffeination and a cascara reinfusion stage built to bring the sweetness and fruit character back into the bean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCherry Selection, Cleaning \u0026amp; Mucilage Extraction\u003cbr\u003e\u003c\/strong\u003eCherries are hand-picked at peak ripeness, cleaned, and sorted by density to remove floaters and defective cherries. The cherries are depulped, and the resulting mucilage-rich cherry juice is pressed and preserved for the later\u003cmeta charset=\"utf-8\"\u003efermentation and reinfusion stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying \u0026amp; Hulling\u003c\/strong\u003e \u003cbr\u003eThe coffee dries on traditional raised beds until it hits a stable moisture level, then moves to the on-farm dry mill where the parchment layer is removed to produce green Excelso beans ready for decaffeination.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHot Water Decaffeination\u003c\/strong\u003e \u003cbr\u003eGreen beans are immersed in hot water for several hours, repeated twice, gradually extracting caffeine without synthetic chemical solvents. Since some flavor compounds are lost in the process, the coffee moves straight into reinfusion to rebuild sweetness, body, and aromatic complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBotanical Fermentation \u0026amp; Cascara Tea Extract Reinfusion\u003c\/strong\u003e \u003cbr\u003eThe decaffeinated beans are immersed for roughly 24 hours in a freshly prepared cascara tea extract carrying selected botanical aromatic compounds. The beans absorb naturally occurring fruit-derived compounds from the cascara alongside the botanical extracts, adding sweetness, aromatic complexity, and definition to the cup. A fresh infusion is prepared for every lot to keep the flavor profile consistent.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eControlled Drying\u003c\/strong\u003e \u003cbr\u003eThe coffee dries at a dedicated decaf drying station on enclosed raised beds designed to let in natural sunlight while controlling airflow, with dehumidification used during humid stretches. Drying runs about five days, until the coffee reaches its target moisture level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePacking \u0026amp; Storage\u003c\/strong\u003e \u003cbr\u003eThe coffee is packed in GrainPro bags and held in climate-controlled storage between 16-19°C and 30-35% relative humidity to protect quality through export.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA fruit-driven decaf with notes of fresh strawberry, raspberry, and watermelon\u003c\/li\u003e\n\u003cli\u003eCascara tea extract reinfusion built to restore sweetness and complexity after decaffeination\u003c\/li\u003e\n\u003cli\u003eClean, washed process with a light, easy-drinking body\u003c\/li\u003e\n\u003cli\u003eProof that decaf can hold its own next to a full caf specialty lot\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Los Nogales\u003c\/h3\u003e\n\u003cp\u003eFinca Nogales is known for treating decaf like a specialty category in its own right rather than a compromise. Fresa Kalo reflects that approach: a Chiroso lot processed start to finish on the farm, decaffeinated with hot water, and reinfused with cascara to bring the fruit character back to life.\u003c\/p\u003e\n\u003ch2\u003eResting Time: 2-4 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48830854430945,"sku":"SR14-08-W","price":26.0,"currency_code":"USD","in_stock":false},{"title":"Medium \/ 8oz","offer_id":48830854463713,"sku":"SR14-08-M","price":26.0,"currency_code":"USD","in_stock":false},{"title":"Fine \/ 8oz","offer_id":48830854496481,"sku":"SR14-08-F","price":26.0,"currency_code":"USD","in_stock":false},{"title":"Coarse \/ 8oz","offer_id":48830854529249,"sku":"SR14-08-C","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Los-nogales-fresa-kalo-decaf.jpg?v=1785467399"},{"product_id":"marlon-bolanos-pink-bourbon-decaf-coffee","title":"Marlon Bolaños' Pink Bourbon | Thermal Shock | Sugarcane EA Decaf | Colombia","description":"\u003cp\u003eMarlon Bolaños was 17 when he took a barista course at SENA. He came home and started replanting his family's farm with Pink Bourbon, Geisha, and Chiroso. He's 21 now, running The Three Coffee Farmers in Acevedo, Huila with his brothers Hemerson and Pedro.\u003c\/p\u003e\n\u003cp\u003eThis is his Pink Bourbon, picked ripe, sorted by density, fermented in sealed tanks, then thermally shocked to arrest the ferment, washed, and decaffeinated with sugarcane EA.\u003c\/p\u003e\n\u003cp\u003eThe cup leads with orange cream soda. Soft citrus, round sweetness, a creamy finish. Pink grapefruit sharpens the acidity. Guava fills in the middle and carries through.\u003c\/p\u003e\n\u003cp\u003eNote: Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Marlon Bolaños\u003c\/li\u003e\n\u003cli\u003eFarm: The Three Coffee Farmers\u003c\/li\u003e\n\u003cli\u003eRegion: Acevedo, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,670 meters\u003c\/li\u003e\n\u003cli\u003eVariety: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003eProcess: Washed anaerobic, thermal shock\u003c\/li\u003e\n\u003cli\u003eDecaffeination: Sugarcane (EA)\u003c\/li\u003e\n\u003cli\u003eHarvest: September to November\u003c\/li\u003e\n\u003cli\u003eResting Time: 2-4 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast Level\u003c\/h3\u003e\n\u003cp\u003eLight\u003c\/p\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eOrange Cream Soda\u003c\/li\u003e\n\u003cli\u003ePink Grapefruit\u003c\/li\u003e\n\u003cli\u003eGuava\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProcessing Method\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest \u0026amp; Selection\u003c\/strong\u003e \u003cbr\u003eCherries are hand-picked at peak ripeness and sorted by density to remove floaters and defects before processing begins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSealed Tank Fermentation\u003c\/strong\u003e \u003cbr\u003eThe cherries are depulped immediately and fermented in closed tanks for 24 hours. Limiting oxygen slows fermentation down and pushes the coffee toward tropical fruit and floral aromatics rather than heavier fermented character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThermal Shock\u003c\/strong\u003e \u003cbr\u003eFermentation is stopped with a controlled temperature shift instead of being left to run its course. The change arrests microbial activity at a chosen point, holding the fruit esters and floral aromatics in place. This is the step that separates a structured, tropical Pink Bourbon from one that drifts into heavy ferment, and it is why this cup reads so clean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashing\u003c\/strong\u003e \u003cbr\u003eThe coffee is then washed thoroughly to strip off remaining mucilage, locking in the clarity that carries through to the cup.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying\u003c\/strong\u003e \u003cbr\u003eThe parchment dries on raised sun beds for seven to eight days until it reaches 11% moisture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSugarcane (EA) Decaffeination\u003c\/strong\u003e \u003cbr\u003eGreen coffee is decaffeinated using ethyl acetate derived from fermented sugarcane. The solvent binds selectively to caffeine and is flushed out with steam, leaving the sugar and acid structure of the bean largely intact. It is the reason this lot still tastes like Pink Bourbon after decaffeination. Trace caffeine remains, as it does in all decaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy You Will Love It\u003c\/strong\u003e\u003cbr\u003ePink Bourbon character that survives decaffeination intact Orange cream soda sweetness with real grapefruit acidity behind it Sealed tank fermentation and thermal shock for tropical fruit depth without funk Sourced from a 21-year-old producer building a specialty hub in Acevedo \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Marlon Bolaños\u003c\/strong\u003e \u003cbr\u003eCoffee was the family livelihood before it was the family ambition. Marlon changed that. After training in brewing, green grading, and sensory analysis, he and his brothers started replanting their 10 hectares with differentiated varieties and building out their own processing. Pink Bourbon, Geisha, Chiroso, Castillo, and Caturra all grow there now. Marlon runs quality control, fermentation protocols, and sampling. The goal is a specialty hub in Acevedo, and this lot is a good argument that they're getting there.\u003c\/p\u003e\n\u003ch3\u003eResting Time: 2-4 days\u003c\/h3\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48999337361633,"sku":"SR15-08-W","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":48999337394401,"sku":"SR15-08-M","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":48999337427169,"sku":"SR15-08-F","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":48999337459937,"sku":"SR15-08-C","price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/marlon-bolanos-pink-bourbon-decaf-1.jpg?v=1787874157"},{"product_id":"suke-quto-swiss-water-decaf-coffee-ethiopia","title":"Suke Quto | Natural | Swiss Water® Decaf | Ethiopia","description":"\u003cp\u003eWildfires burned through Guji for several years in the nineties. Tesfaye Bekele was born into coffee farming but had taken a detour into government work on the environmental side, and the reforestation effort afterward brought him back to it. He started pushing coffee as the crop to replant with.\u003c\/p\u003e\n\u003cp\u003eThe government furnished seedlings and even additional land. Farmers still wouldn't bite, because coffee takes years before it pays anything.\u003c\/p\u003e\n\u003cp\u003eSo he resigned his post, took a plot himself, and grew it. That plot became Suke Quto farm and its washing station, which now brings in coffee from 171 outgrowers across Guji.\u003c\/p\u003e\n\u003cp\u003eThis is his natural, grown in volcanic soil at 1,800 meters and up, decaffeinated by Swiss Water\u003cmeta charset=\"utf-8\"\u003e®.\u003c\/p\u003e\n\u003cp\u003eThe cup leads with blackberry. Black tea underneath it, dry and structured. Chocolate through the middle, red grape on the finish.\u003c\/p\u003e\n\u003cp\u003eFruit-forward without going jammy.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: Due to decaffeination, this coffee may appear darker on the exterior even when roasted lightly. Exterior color does not always reflect roast development.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Tesfaye Bekele\u003c\/li\u003e\n\u003cli\u003eFarm: Suke Quto\u003c\/li\u003e\n\u003cli\u003eRegion: Shakisso, Guji, Ethiopia\u003c\/li\u003e\n\u003cli\u003eAltitude: 1,800 to 2,000 meters\u003c\/li\u003e\n\u003cli\u003eVariety: Ethiopia Landrace\u003c\/li\u003e\n\u003cli\u003eProcess: Natural\u003c\/li\u003e\n\u003cli\u003eDecaffeination: Swiss Water\u003cmeta charset=\"utf-8\"\u003e® \u003c\/li\u003e\n\u003cli\u003eHarvest: November to January\u003c\/li\u003e\n\u003cli\u003eResting Time: 2-4 days\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast Level\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLight\/Medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBlackberry\u003c\/li\u003e\n\u003cli\u003eBlack Tea\u003c\/li\u003e\n\u003cli\u003eChocolate\u003c\/li\u003e\n\u003cli\u003eRed Grape\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProcessing Method\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNatural Process\u003c\/strong\u003e \u003cbr\u003eThe coffee is dried in whole cherry with the fruit left on. The sugars in the pulp work into the seed as it dries, which is where the berry depth and the winey grape character come from.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSwiss Water® Decaffeination\u003c\/strong\u003e \u003cbr\u003eGreen coffee is decaffeinated with water and activated carbon, no added solvent. Caffeine is drawn out into a green coffee extract already saturated with the bean's own soluble compounds, so the flavor stays in the bean while the caffeine leaves. Trace caffeine remains, as it does in all decaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil \u0026amp; Water\u003c\/strong\u003e \u003cbr\u003eThe farm sits in the Odo Shakisso woreda at 1,800 meters and up, in volcanic soil enriched by organic composting. Water used at the mill is held in purpose-built lagoons so wastewater is managed cleanly rather than running off.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eA natural Ethiopian decaf with real berry depth, not the flat cup decaf usually gets\u003c\/li\u003e\n\u003cli\u003eSwiss Water\u003cmeta charset=\"utf-8\"\u003e® decaffeinated, water and carbon only\u003c\/li\u003e\n\u003cli\u003eBlackberry and red grape up front, black tea and chocolate holding the base\u003c\/li\u003e\n\u003cli\u003eSourced from a farm that grew out of a reforestation effort in Guji\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Suke Quto\u003c\/h3\u003e\n\u003cp\u003eThe mill's wastewater is contained rather than dumped, the soil is fed with compost instead of bought inputs, and he's funded a new school building in the next village. Suke Quto is now known for some of the best coffee coming out of Ethiopia.\u003c\/p\u003e\n\u003ch3\u003eResting Time\u003c\/h3\u003e\n\u003cp\u003e2-4 days\u003c\/p\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":50553255657697,"sku":"SR16-08-W","price":20.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":50553255690465,"sku":"SR16-08-M","price":20.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":50553255723233,"sku":"SR16-08-F","price":20.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":50553255756001,"sku":"SR16-08-C","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/suke-quto-decaf-coffee-1.jpg?v=1790351956"}],"url":"https:\/\/frequentcoffee.com\/collections\/best-decaf-coffee-for-moka-pot.oembed?page=2","provider":"Frequent Coffee","version":"1.0","type":"link"}