低因哥倫比亞 Sebastian Ramirez 紅果

The fruit fermentation really comes through — I get a clear berry sweetness in the cup, no fake syrup taste at all. And I can drink it after dinner without lying awake, which is the whole reason I went decaf.

I was skeptical a decaf could taste this alive, but the red fruit really comes through in the cup. Knowing it's fermented with actual fruit at the farm makes the berry sweetness feel intentional rather than artificial.

The fruit-fermented notes really come through in the cup—sweet and almost jammy without any of the bitterness I usually get from decaf. I’ve tried it both as a pour-over and in my moka pot, and it holds up beautifully either way.