Equator Coffees - Decaf Eye Of The Tiger Espresso - 12 oz.
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Decaf Eye of the Tiger is a seasonally evolving espresso blend that features in-season coffees. This iteration is built around a limited release decaffeinated coffee produced by Alfredo Pacas Diaz in the small town of El Porvenir, El Salvador. The Pacas family owns several farms and has been cultivating coffee for five generations. This Red Bourbon variety lot was produced on Finca La Esperanza, which the family acquired in 2010. The coffee was processed using the natural, or dry method, where the coffee cherry is left to dry on the beans fully intact. When executed well, this processing method imparts distinct, fruit-forward flavors into the coffee. For balance and body, we included a pair of coffees from two of the world’s most distinguished producing countries. The first was grown by smallholder farmers in the Popayán region of western Colombia. This coffee helps to bring the characteristics of the blend’s other components into balance by adding a smooth body and caramel-like sweetness. We like it so much that we have featured it as a single-origin offering in the past! The other comes from the Minas Gerais region of Brazil, and is a blend of natural and pulped-natural lots. Its’ subtle fruit-toned chocolate and nutty flavors add complexity and depth to the blend, and together these coffees create a delicious espresso that pairs well with milk yet can stand on its own. We originally developed this seasonal decaffeinated espresso for our cafes, where we continue to serve it in all ten locations. We think of it as a delicious espresso that just happens to be decaffeinated. All components are decaffeinated using the water processed method.

For balance, we included a balanced coffee from Colombia that helps round out the edges and add body to the cup which is especially important in an espresso blend. The coffee is fully washed and grown by smallholder farmers in the Popayán growing region of western Colombia. It retained much of its original flavor intensity through the decaffeination process and adds complexity and depth to the espresso.

We originally developed this seasonal decaffeinated espresso for our cafes, where we continue to serve it in all seven Bay Area locations. We think of it as a delicious espresso that just happens to be decaffeinated. Both components are decaffeinated using the water processed method

equator-coffees

Decaf Eye Of The Tiger Espresso

Roasts & ships Monday thru Friday.

$21.75 / 12 oz.

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Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

12 oz.
2 lbs.
5 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Medium-Light

BODY

Medium

ACIDITY

Subtle

NOTES

Dried cherry, roasted almond, semisweet chocolate

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Story

STORYarticle-shape

Decaf Eye of the Tiger is a seasonally evolving espresso blend that features in-season coffees. This iteration is built around a limited release decaffeinated coffee produced by Alfredo Pacas Diaz in the small town of El Porvenir, El Salvador. The Pacas family owns several farms and has been cultivating coffee for five generations. This Red Bourbon variety lot was produced on Finca La Esperanza, which the family acquired in 2010. The coffee was processed using the natural, or dry method, where the coffee cherry is left to dry on the beans fully intact. When executed well, this processing method imparts distinct, fruit-forward flavors into the coffee. For balance and body, we included a pair of coffees from two of the world’s most distinguished producing countries. The first was grown by smallholder farmers in the Popayán region of western Colombia. This coffee helps to bring the characteristics of the blend’s other components into balance by adding a smooth body and caramel-like sweetness. We like it so much that we have featured it as a single-origin offering in the past! The other comes from the Minas Gerais region of Brazil, and is a blend of natural and pulped-natural lots. Its’ subtle fruit-toned chocolate and nutty flavors add complexity and depth to the blend, and together these coffees create a delicious espresso that pairs well with milk yet can stand on its own. We originally developed this seasonal decaffeinated espresso for our cafes, where we continue to serve it in all ten locations. We think of it as a delicious espresso that just happens to be decaffeinated. All components are decaffeinated using the water processed method.

For balance, we included a balanced coffee from Colombia that helps round out the edges and add body to the cup which is especially important in an espresso blend. The coffee is fully washed and grown by smallholder farmers in the Popayán growing region of western Colombia. It retained much of its original flavor intensity through the decaffeination process and adds complexity and depth to the espresso.

We originally developed this seasonal decaffeinated espresso for our cafes, where we continue to serve it in all seven Bay Area locations. We think of it as a delicious espresso that just happens to be decaffeinated. Both components are decaffeinated using the water processed method

Roaster Detail

Equator Coffeesarticle-shape

Estabilished:

1995

Owners:

Helen Russell & Brooke McDonnell

Awards:

2016 National Small Business of the Year.

2010 Roaster of the Year - Roast Mag.

 2016 Good Food Awards Winner.

2013 1st Place winner Roasters Choice Awards.

MORE COFFEES FROM THIS ROASTER

Roast Magazine's 2010 Roaster of The Year Award Winner!

Equator's commitment to a sustainable, transparent approach spans more than two decades. Today, Equator operates nine cafes predominantly in the San Francisco Bay Area. In 2016, the U.S. Small Business Administration honored Equator by naming Equator the "National Small Business of the Year." Since their founding, Equator has been a leader in sustainability and social responsibility. In 2011, they formalized their commitment to sustainability by becoming a certified B Corporation, making it the first California coffee roaster to do so. Equator’s philosophy on coffee is built from a question: how do they create value from their perch in the coffee supply chain, standing at the intersection between local and distant coffee communities? It is this question that continues to frame their narrative as they strive to grow a business that values the stakeholders in both communities with respect for the people, the process, and the product. Equator believes that quality underlies economic and environmental sustainability, and this is the pillar of our approach. They support environmentally sound certifications, as well as practices that produce the highest quality coffee while securing a dignified life for those who produce it.

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