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NOTE: All of our premium Arabica coffees are roasted to City+ to Full City roasts, showing minimal-to-no surface oils….we want all of the flavor to stay in the beans until the coffee is ground! Despite the additional descriptors, the first flavor and aroma you'll think of is "COFFEE".

Rwanda Nyamasheke SWP decaf

Country of Origin: Rwanda
Rwanda Nyamasheke SWP decaf
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This custom decaf is made up of three different Nyamasheke coffees, a district that straddles the southeastern side of Lake Kivu, in Rwanda.
Between these three cooperative wet-mills, they serve upwards to 5000 small-holder farmers in the region, buying whole coffee cherry
to be processed as both fully washed ("wet process") and natural ("dry process"). The coffee processing sites sit between 1800 and 1900 meters
above sea level, and coffee is grown on up to just over 2000 meters. We purchased and sold all three of these coffees as single origin, non-decafs,
and reserved a chunk of each to process as decaf as well. This is 100% Bourbon cultivar, which when grown at high altitudes produces a dense bean
capable of producing a high level of sweetness. The decaffeination was handled by Swiss Water Decaf in British Columbia
who use a chemical-free decaf process to remove 99.9% of the caffeine, while leaving much of the volatile compounds intact.
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Serving up Badbeards Coffee at Buzz:Killer Espresso
How to catch a Badbeard buzz at Buzz Killer Espresso in Chicago.
"After we switched to Badbeard, no one in our office can abide any other coffee. We are currently finishing off a recent roast of Mexican Terruño Nayarita, certified organic, sustainably harvested coffee from El Malinal, on the slopes of Cerro San Juan. Badbeard's roasting profile brings out a full, rich flavor, laced with citrus notes, chocolate, cinnamon, vanilla, and birch bark. Spices, grilled meat, and a hint of a tobacco note round out the finish. This is a coffee that rewards the taster every time. "
Jim D., McMinnville, OR
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