{"title":"Special Release Decaf \u0026 Less Caf Coffee","description":"Our special release decaf and less caf coffees spotlight the most limited, creative, and standout lots we roast. These are small batches that push flavor in new directions, whether through experimental processing, distinctive varietals, or unique growing regions. If you want low caffeine coffee that tastes anything but ordinary, this is where to start.","products":[{"product_id":"el-paraiso-castillo-yeast-inoculated-decaf-coffee","title":"Finca El Paraíso | Yeast Inoculation | Sugarcane EA Decaf | Colombia","description":"\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, and pineapple. 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 xsteel 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. No synthetic chemicals are used.\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\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\/el-paraiso-castillo-yeast-inoculated-decaf-coffee.png?v=1764921736"},{"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":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":47536973545697,"sku":"SR03-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":47536973578465,"sku":"SR03-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":47536973611233,"sku":"SR03-08-C","price":23.0,"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":"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\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":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":47960251072737,"sku":"SR08-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":47960251105505,"sku":"SR08-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":47960251138273,"sku":"SR08-08-C","price":23.0,"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":"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":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":47960292622561,"sku":"SR07-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":47960292655329,"sku":"SR07-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":47960292688097,"sku":"SR07-08-C","price":23.0,"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":true},{"title":"Medium \/ 8oz","offer_id":48195085598945,"sku":"SR10-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":48195085631713,"sku":"SR10-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":48195085664481,"sku":"SR10-08-C","price":23.0,"currency_code":"USD","in_stock":true}],"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":"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\u003c\/li\u003e\n\u003cli\u003eCaramel\u003cbr\u003e\n\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":23.0,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":48248136794337,"sku":"SR12-08-M","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":48248136827105,"sku":"SR12-08-F","price":23.0,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":48248136859873,"sku":"SR12-08-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-lychee-peach-decaf.jpg?v=1777237155"},{"product_id":"laurina-less-caffeine-coffee-costa-rica","title":"Laurina | Black Honey | Less Caf | Costa Rica","description":"\u003cp\u003e\u003cstrong\u003eThe rare coffee that naturally contains less caffeine.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLaurina is one of the world's rarest Arabica varieties, prized for its elegant sweetness, vibrant citrus character, and remarkably gentle caffeine content. It lets you enjoy the full experience of exceptional specialty coffee with naturally lower caffeine, no decaffeination involved.\u003c\/p\u003e\n\u003cp\u003eThis rare Bourbon mutation naturally produces substantially less caffeine than traditional Arabica while preserving the complete flavor and character of the coffee. Instead of removing caffeine after harvest, nature already did the work.\u003c\/p\u003e\n\u003cp\u003eCombined with meticulous Black Honey processing at Las Lajas, the result is a remarkably sweet and elegant cup: lively citrus, balanced acidity, and a smooth butter toffee finish.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Laurina is not decaffeinated. It naturally contains less caffeine than conventional Arabica, and caffeine levels vary between harvests and growing conditions.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eOrigin Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRegion: Central Valley, Costa Rica\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Sabana Redonda\u003c\/li\u003e\n\u003cli\u003eMicromill: Las Lajas\u003c\/li\u003e\n\u003cli\u003eAltitude: 1400–1600 masl\u003c\/li\u003e\n\u003cli\u003eProducer: Oscar and Francisca Chacón\u003c\/li\u003e\n\u003cli\u003eVariety: Laurina (Pointu Bourbon)\u003c\/li\u003e\n\u003cli\u003eProcess: Black Honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eRoast Level\u003c\/h3\u003e\n\u003cp\u003eLight. Roasted to preserve Laurina's natural sweetness, refined citrus character, and delicate complexity.\u003c\/p\u003e\n\u003ch3\u003eFlavor Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eButter Toffee\u003c\/li\u003e\n\u003cli\u003eCandied Citrus\u003c\/li\u003e\n\u003cli\u003eBrown Sugar\u003c\/li\u003e\n\u003cli\u003eMarshmallow\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat Makes Laurina Special\u003c\/h3\u003e\n\u003cp\u003eLaurina is one of the rarest commercially available Arabica varieties. Originally discovered as a natural Bourbon mutation on Réunion Island, it is also known as Pointu Bourbon because of its distinctive elongated, pointed beans.\u003c\/p\u003e\n\u003cp\u003eUnlike decaffeinated coffee, Laurina naturally contains substantially less caffeine than conventional Arabica. Caffeine is not removed after harvest. The variety itself simply produces less of it, so you get a refined cup with the complete flavor and character intact.\u003c\/p\u003e\n\u003cp\u003eBecause of its rarity, delicate growing characteristics, and outstanding cup quality, Laurina remains one of the world's most sought-after coffee varieties.\u003c\/p\u003e\n\u003ch3\u003eProcessing Method\u003c\/h3\u003e\n\u003cp\u003eOriginally pioneered by Las Lajas, the Black Honey process extends drying time while preserving much of the coffee's natural sugars.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack Honey\u003c\/strong\u003e\u003cbr\u003eAfter harvest, the cherries are carefully sorted, then depulped while retaining nearly all of the fruit's sticky mucilage. The coffee is slowly dried on raised beds with minimal movement during the first several days. The result is exceptional sweetness, a silky body, and remarkable balance, with excellent clarity in the cup.\u003c\/p\u003e\n\u003ch3\u003eWhy You Will Love It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNaturally lower caffeine with no decaffeination, full flavor and character preserved\u003c\/li\u003e\n\u003cli\u003eOne of the world's rarest Arabica varieties (Pointu Bourbon)\u003c\/li\u003e\n\u003cli\u003eBlack Honey processing pioneered at Las Lajas for exceptional sweetness\u003c\/li\u003e\n\u003cli\u003eAn elegant, sweet cup: candied citrus, butter toffee, and balanced acidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew\u003c\/h3\u003e\n\u003cp\u003eExcellent for pour over, Hario Switch, Kalita Wave, Chemex, automatic drip, and immersion brewing. Use clean filtered water and a medium grind to highlight Laurina's sweetness, citrus, and silky body.\u003c\/p\u003e\n\u003ch3\u003eAbout Las Lajas\u003c\/h3\u003e\n\u003cp\u003eOscar and Francisca Chacón are among the pioneers of Costa Rica's Honey process movement. After establishing Las Lajas Micromill, they helped transform how specialty coffee could be processed, developing innovative Honey and Natural methods now recognized throughout the industry. Their commitment to experimentation, quality, and transparency has made Las Lajas one of the most respected names in specialty coffee.\u003c\/p\u003e\n\u003ch2\u003eResting Time: 5–8 days\u003c\/h2\u003e","brand":"Frequent Coffee","offers":[{"title":"Whole Beans \/ 8oz","offer_id":48617083338977,"sku":"SR12-08-W","price":29.5,"currency_code":"USD","in_stock":true},{"title":"Medium \/ 8oz","offer_id":48617083371745,"sku":"SR12-08-M","price":29.5,"currency_code":"USD","in_stock":true},{"title":"Fine \/ 8oz","offer_id":48617083404513,"sku":"SR13-08-F","price":29.5,"currency_code":"USD","in_stock":true},{"title":"Coarse \/ 8oz","offer_id":48617083437281,"sku":"SR13-08-C","price":29.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0752\/5200\/7137\/files\/Laurina-less-caf_be9f919e-f571-4c73-96d8-4d7b5e540718.jpg?v=1783050503"}],"url":"https:\/\/frequentcoffee.com\/collections\/special-release-decaf-and-less-caf-coffee.oembed","provider":"Frequent Coffee","version":"1.0","type":"link"}