Nicaragua La Bastilla Anaerobic decaf Sugarcane Decaffeination process leads to

Sugarcane Decaffeination process leads to more flavor staying in the bean compared to other decaffeination processes

European Process sorted

Give the gift of Quinning

seriously specialty grade

and adorable peaberries are a natural genetic mutation with desirable flavor profiles

Nicaragua La Bastilla Anaerobic decaf Sugarcane Decaffeination process leads toThis uniquely processed lot from the La Bastilla region of Nicaragua boasts notes of caramel, pineapple, stonefruit, and citrus in a light cup, bright with juicy flavor. This lot was processed in an Anaerobic chamber, inoculated with brewer's yeast and allowed to ferment within its fruit before being dried. This lends a very complex profile to the cup. Strictly High Grown, European Process sorted, seriously specialty grade, fruity finish coffee.