Coffee Description
This organic honey-processed coffee is decaffeinated using pure volcanic mountain water from Pico de Orizaba in Mexico. It's characterized by a sweet and complex richness with subtle warm spice notes of gingerbread and cinnamon, rounded out by caramel and chocolate.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Other
Process
Honey
Region
Marcala
About De La Finca of Honduras
This is an experimental decaf we recently brought by De La Finca to the States This honey process coffee was sourced from a collective of small producers they know in the Marcala region of Honduras. It was then sent to Descamex in Mexico where they decaffeinated the coffee with pure water from Pico de Orizaba using a water saturation process that removes caffeine without the use of chemicals.
Marcala, Honduras
Tinker Coffee Co.
When brothers-in-law Steve Hall and Jeff Johnson founded Tinker Coffee Co., they had a simple plan: bring the specialty coffee scene to their own Indianapolis, Indiana backyard. Combining backgrounds in wine and tech (Jeff worked with IBM for 10 years) with a dedication to sourcing fantastic coffees and sharing the excitement with customers, Tinker Coffee was named "Best Coffee in Indiana" by Food & Wine, so their hard work is paying off!
Tinker Coffee was founded in 2014 and roasts coffee for a sweet group of restaurants, cafes, offices, and markets. Jeff admits to preferring Colombian coffees, and Steve, Kenyas.
