Duck Duck Coffee Roasters

A decaf of El Paraíso's popular Lychee Peach lot, by Alex and Diego Bermúdez in Cauca, Colombia. Light roast: peach, lychee, caramel.

Washed process

Fully washed Costa Rica from Finca Amistad, Coto Brus (Puntarenas). Honeydew melon, lemon zest and caramel.

Washed process

Heavy-bodied Sumatra Mandheling G1 (washed, triple-picked). Citrus, cacao and earthy, smoky notes.

Ethyl Acetate process

Single-origin decaf from Ixtaczoquitlan, Veracruz (Ethyl Acetate process). Milk chocolate, nougat and almond.

Honey process

Colombia El Placer from Armenia, Quindio (co-ferment/honey). Blackberry, hibiscus tea and chocolate.

Natural process

Natural-process Brazil from Cerrado Mineiro, Esperanca. Chocolate, caramel and nutty notes.

Washed process

Washed Guatemala from Huehuetenango (Huipil), near the Mexican border. Cocoa, marzipan, spices and dried fruit.

Semi-Washed process

Semi-washed Colombia from La Union, Narino (Frank Torres). Strawberry, fig and molasses.

Washed process

Reserve Yellow Bourbon from Hacienda El Obraje, Narino (Pablo Guerrero, 2200m, washed). Apricot, yellow plum, green grapes and kiwi with bright lemongrass acidity.

Washed process

Fully washed Ethiopia from Eidido, Yirgacheffe. Lemon, jasmine and stone fruit.

Anaerobic Natural process

An anaerobic natural Brazilian from the Barbosa family in Cerrado Mineiro. Light–medium roast with passionfruit, honey, and tropical fruit.

Double fermentation with pulp (Paraíso Red Fruit culture); thermal shock; dehumidified drying process

Castillo varietal at 1960 masl from Diego Bermúdez's award-winning Finca El Paraíso. Bright fruit, juicy acidity, long cherry finish.