Caturra Cafe Decaf (Columbia)

ORIGIN: Columbia

PROCESS: EA Decaf

ELEVATION: 900-2300m (2950-7,550 ft)

ROAST: Medium-Dark

NOTES: Chocolate Raisins, Cocoa, Smooth

PAIRINGS: Eggs, Chocolate Brownie, Biscuits, Pancakes, Cheeses, Smoked or Cured Meats, Balsamic, Tomato-Based Soups, Chocolate Chip Cookies

We know, the first thing that coffee drinkers often say is "Why drink coffee at all if you're drinking decaf?" Others may say "Decaf tastes different than regular coffee." Well, here is a decaffeinated coffee to render those old clichés moot. If you LOVE coffee, but somewhere in your life someone in a white lab coat and a stethoscope said you needed to lay off the caffeine, this is your holy "ground!" From one of the most infamous coffee growing countries in the world, and at the hands of a talented roaster, comes Caturra Decaf, named after a region in Columbia where most decaf is grown and processed. 

A darker roasted profile with a medium body IS possible! And in this cup you will find a richness reminiscent of grandma's Raisin-Date Oatmeal Squares. (Email us if you want Chris' Appalachian Great Grandmother's recipe!) A noticeable and pleasant acidity highlights the creamy mouthfeel, like an expensive chocolate bar, lingering just long enough to make your mouth water and ask for the next sip. So ignore the naysayers, grab your BEC on an English Muffin, or a Cinnamon-Raisin Bagel with a half-inch of cream cheese and a fruit cup, and enjoy a hot cup of Caturra Decaf that makes your stomach and your Doctor happy!