This decaffeinated Honduras coffee is sourced from the Santa Barbara region and produced by Los Laureles. After harvest, the beans are Swiss Water processed to remove caffeine while preserving sweetness, body, and character. Tasting notes include toasted marshmallow, pear, and almond, contributing to a silky texture and lingering sweetness. The profile emphasizes approachability and balance suitable for any time of day.
Brio Coffeeworks was founded in mid 2014 by Nate and Magdalena Van Dusen and operates as a woman owned specialty roastery in Burlington, Vermont's South End Arts District. The team roasts on a Diedrich IR 12 and follows a roast to order model, shipping or hand delivering within one to two days of production Monday through Friday. Sourcing focuses on small farms through ethical partnerships aligned with sustainability and low impact farming practices. The business is primarily wholesale focused, supplying cafés, restaurants, specialty markets, and co ops, and also serves as an authorised dealer for La Marzocco, Fetco, Mazzer, and Mahlkonig equipment with barista training to Barista Guild of America standards.
