Repose Decaf

This lot comes from the ever-curious Sebastian Ramirez and starts with an anaerobic co-ferment: strawberries and glucose added during fermentation to dial up fruit character before the caffeine ever leaves the bean. After that, it’s decaffeinated using the ethyl acetate method—natural, clean, and derived from sugarcane molasses. It’s a gentle process that bonds with the caffeine and leaves the rest untouched, preserving sweetness and structure.

The result? A decaf that actually tastes like something. Bright, fruity, and unmistakably alive.

The Ramirez family has been growing coffee for over 100 years—but Sebastian’s technical approach has taken things into new territory. With Repose, you’re not drinking a compromise. You’re drinking proof that decaf can still deliver wonder.