Decaf doesn't have to be boring. The Mexican Esmeralda is processed with ethyl acetate — a naturally occurring compound, not a lab solvent — which keeps the flavor intact in a way most decaf processes don't. Light roasts are surprisingly bright and citrusy. Medium roasts lean smooth chocolate and floral. Go dark for a bold, semi-sweet finish. A decaf worth actually being excited about. Best results in medium to dark roast.

Grown in the volcanic soils of Bali's Kintamani Highlands, this certified organic bean is hand-picked, wet-hulled, and sun-dried on raised beds. Aroma of strawberry and tropical fruit, with flavors of chocolate, vanilla, and gentle spice. Thick, syrupy body that shines light or dark — a rare bean that rewards experimenting with your roast. Best results in medium to dark roast.

From the high-altitude growing region of Huila-Neiva, Colombia, this medium roast opens with a soft, sweet aroma and delivers layered notes of fruit, chocolate, and caramel. Smooth and balanced with a clean finish — an easy everyday drinker that never gets old. Best result in medium to dark roast.

Sourced from a collective of 18 women-owned farms in Huehuetenango, Guatemala. Fragrance and aroma of dark chocolate and orange, with flavors of chocolate, nougat, and praline. Finishes with red fruit and orange notes, medium citric acidity, creamy mouthfeel and medium body. A cup with a great story behind every sip. Best result in medium to dark roasts.