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Medium Roast: 12oz / 340g or 5lb bags 


Region: Huila
Farm: Various Smallholder Farms
Varietal: Castillo, Colombia, Cattura
Altitude: 1200 - 1800 m.a.s.l

Processing: Washed + Ethyl Acetate Decaffeination 


Region: Pedralva + Carmo de Minas
Farm: Furnas
Varietal: Yellow Bourbon
Processing: Natural

When you want full coffee flavour but only half the caffeine, THIS is the buzz for you!  

Our Colombian decaf is unique in more ways than one. First, the green beans are grown by multiple smallholder producers are cupped specifically by our importer for their quality and identified for decaffeination.

Second, the beans are custom decaffeinated at the source. They use a particular natural process of Ethyl Acetate, derived from fermented sugar and other natural compounds. Our importer personally visits the decaffeination plant several times and is always impressed by the bean's process and quality.

The process works by soaking green coffee in a solution of E.A., which bonds to the coffee's salts and allows the removal of caffeine. The beans are removed from the solvent and steamed at low pressure to remove the remaining compounds. The finished product retains its flavour integrity but contains almost no caffeine. The beans we roast will have a maximum of 0.01–0.03% caffeine. Perfect for an after-dinner coffee or someone who is caffeine sensitive.

All these factors allow us to roast one of the highest-quality, non-chemical-processed decaf coffees available. The results are a lower acid decaf coffee with a rich and creamy flavour and exceptional attention to freshness because decaf doesn't have to suck! We think it tastes like camping s'more and vanilla bean.

The main component of our Butter Knife Blend comes from the other half of this blend from Brazil. Serra Negra, or "black mountain," is a Brazilian profile that captures the most classic flavour profile from Minas Gerais, the growing region including Carmo de Minas. This coffee is a reasonably priced workhorse, making it a staple blend component. We cup for nuttiness, low acidity, and a heavy body.

Due to the climate, growing varieties, and picking and processing styles, Brazilian Naturals also tend to express different flavours than naturally processed coffees from elsewhere. While they often show prominent fruit characteristics, the taste is closer to a coffee-cherry pulp than the blueberry and strawberry notes we see from the finest Ethiopian Naturals. Brazil Naturals also tend to have lower acidity and heavier body or texture in the cup.

The natural process of the Brazilian beans makes a difference here. The fruit is not removed until after the beans are thoroughly dried. Microorganisms present in the fruit and the environment will create fermentation in the coffee until it is completely dried and takes 15–25 days on average.

Rich, sweet, and creamy with a nutty, roasted flavour. Buzz Lite works well as espresso or brewed coffee, any time of day or night. 

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