Tasting notes of dark chocolate, brown sugar, and caramel characterize this dark roast Arabica coffee. It is processed using both washed and natural methods. The coffee is roasted to a dark level and rested for 4 to 10 days before release.
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🇺🇸 San Diego, California, United States
Frequent Coffee, founded by Mark Gano in Ocean Beach, is San Diego's first roaster built around decaf. The premise is a gap in the American market: specialty-grade decaffeinated coffee treated with the same rigor as any other single origin, alongside low-caffeine and full-caffeine options for drinkers who want to choose their dose rather than accept it. The approach has been validated at the top of the scale. A Red Bourbon decaf from Granja El Paraíso 92, processed by Wilton Benitez, earned 94 points from Coffee Review — a record score for a decaf coffee. The name describes the operating model. Coffee is roasted in small batches and often daily, with roast dates communicated openly so freshness is verifiable rather than assumed. Green buying favors high-grade, traceable lots bought at premiums that support producers directly, and the lineup extends into rare processing methods with releases like Pink Bourbon and White Honey. Roast profiles are built to keep origin character distinct, from bright and fruit-driven to deeper and chocolate-forward, and published with detailed tasting and origin information. Frequent operates direct-to-consumer, shipping nationwide alongside free porch delivery in Ocean Beach, Point Loma, Morena, and Old Town.