This decaffeinated espresso blend combines coffees from Colombia Caldas processed using Sugarcane decaffeination and Mexico El MotMot processed with Mountain Water Process. The blend features beans from Huila, Pitalito, and Chiapas regions at altitudes between 1200-1750 meters. Varieties include Caturra, Castillo, Catuai, Typica, and Bourbon, all washed processed before decaffeination. The coffee offers milk chocolate, caramel butterscotch, stonefruit, and malt biscuit flavor notes.
Founded in 2012 by Mike Cracknell, the roastery, located in what was originally a horse stable, aims for transparency, honesty, and approachability.They are dedicated to providing incredible service, food, and coffee, with a roasting approach that focuses on bringing out the unique characteristics of each bean, as seen in their diverse offerings of single origins and blends.
