Tasting notes include jackfruit, passionfruit, pineapple, and coconut. This decaffeinated Arabica coffee is processed using a natural anaerobic washed method and mucilage decaffeination with mossto as the natural ethyl acetate solvent. It is grown at Los Nogales farm in Pitalito, Huila, Colombia, at an altitude of 1870 to 2000 meters, and is a Caturra variety roasted light. The coffee is notable for its rare mucilage EA decaffeination method, which preserves tropical intensity and results in 99.87% caffeine-free coffee.
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Flavors
Roast & tastes
Origin
Single origin
🇺🇸 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.