Red Plum is built for filter brewing. Pour-over, V60, Chemex, AeroPress, batch brew — all of them let the plum and red berries come through clearly, with a clean acidity and milk chocolate sitting subtle in the background. Surprising, delicious, and the last coffee you'd guess is decaf.

Before roasting, the beans go through a double anaerobic fermentation with the cherry pulp still on, using the Bermúdez family's custom Paraíso Red Fruit culture. Then a thermal shock wash (hot and cold water to lock in the aromatics), followed by dehumidified drying to stabilize the cup. Only then are they decaffeinated using the Sugar Cane process — ethyl acetate from sugar cane dissolves the caffeine while keeping the sweetness intact. If you've never had decaf that made you forget it was decaf, start here.

Light-medium roast, with precision. Red Plum comes from Finca El Paraíso, one of the most respected farms in specialty coffee. The Bermúdez family built the plum and berry character into the bean through their fermentation and thermal shock process before it ever reaches us. With all that complexity already there, the roast stays gentle — just enough development to open up the fruit, while the chocolate stays subtle in the background. Roasting darker would erase exactly what they spent weeks building in.