Applying an italian roast to a combination of coffees from the highest "AA" grade of Kenya, the high-altitude region of Lintong Nihuta in Sumatra, and classic Guatemala, Brian's developed his second specialty blend with a chocolate-ty fruity tone, winy acidity, an exceptionally full body, earthy taste, and herbal aroma that dances across the palate.  Our italian roast is lighter than our darkest french.

This coffee is decaffeinated using the carbon dioxide process.  Green, unroasted coffee is moistened with water and put into a vessel where it contacts pressurized liquid carbon dioxide (CO2). By circulating through the coffee, the CO2 draws caffeine out of the beans. An evaporator precipitates the caffeine from the CO2 and the CO2 is recondensed and pumped back into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation process is shortened, the coffee is discharged to a dryer where it is gently dried to about the original moisture content, and is ready for roasting.