This decaffeinated coffee is sourced from Chiapas, Mexico's southernmost state, a mountainous region with coffee grown at high altitudes in rich volcanic soils. The lot features contributions from many smallholder farmers, including women and members of indigenous groups in the region. Most coffee is shade-grown intermixed with native species to support healthy ecosystems. The cup is clean and expressive with flavor notes of cocoa, honey, and top notes of orange citrus, delivering a distinctive profile for a decaffeinated coffee.
Cal Verga founded Duck Rabbit Coffee in 2016 in Cleveland, Ohio, drawing the name from the famous optical illusion used by philosopher Ludwig Wittgenstein to illustrate how perception shapes experience. All roasting runs through an early 1980s Probat G 12, and Verga sources his green coffee through Coffee Shrub, focusing on rare, ethically sourced beans from small farms in Kenya, Rwanda, Burundi, Ethiopia, and Sumatra. The approach leans light, aiming to highlight nuanced flavors and terroir rather than roast character. A grab and go cafe on Lorain Avenue operates Thursday through Sunday alongside the roastery on Lakeside Avenue, and a subscription service keeps regulars stocked with a rotating selection.
