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I was skeptical that a decaf could hold onto this much fruit, but the co-ferment really does come through with a jammy berry thing going on. Brewed it in a pour-over and it stayed sweet instead of going flat the way most decafs do.

Tried it in my pour-over this morning and it genuinely tastes like a fruity Colombian brew, not a decaf. The Swiss-Water process keeps the sweetness intact without that flat, washed-out finish I usually get after 3 p.m.

I was skeptical a decaf could taste this wild, but the co-ferment process really shines through with those fruit-forward notes. The Swiss-Water method means I can drink a cup after dinner without lying awake at night, which is a huge win for me.