Nicaragua La Bastilla Anaerobic decaf and graham cracker make this

and graham cracker make this decaf stand up to caffeinated beans in the flavor department

European Process sorted

dried fruit

Makes for a great espresso profile and blends well with the Guatemala La Morena (leave a note on your order if you'd like an espresso roast)

and cane sugar

Nicaragua La Bastilla Anaerobic decaf and graham cracker make thisThis 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.