Decaf Eye of the Tiger Espresso | Equator Coffees
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Zoom Decaf Eye of the Tiger Espresso - Equator Coffees
Zoom Decaf Eye of the Tiger Espresso - Equator Coffees

Decaf Eye of the Tiger Espresso

Originally developed as a decaffeinated espresso offering at our cafes, Decaf Eye of the Tiger is a seasonally evolving espresso blend that features in-season coffees.

We think of it as a delicious espresso that just happens to be free of caffeine.

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    Flavor Profile

    • Origin

      India, Colombia

    • Tasting Notes

      Vibrant and sweet flavors of cranberry, dark chocolate, and toasted marshmallow.

    • Roast Level

      Light Med Lt Med Med Dark Dark

    Origin Story

    Ashok Patre (India)
    Smallholder Farmers (Colombia)

    This seasonal espresso blend is built around a coffee from Ratnagiri Estate. The farm is situated in the Western Ghats, a mountain range located in the Karnataka region of southern India that is considered to be the motherland of Indian coffee. Translating to pearl mountains, the name Ratnagiri was inspired by the silver oak trees that provide shade to the farm’s coffee plants and give a silver hue to the surrounding hills. We paired India Ratnagiri with a coffee from Colombia grown by smallholder farmers in the Popayán growing region.

    Altitude
    Altitude

    3,300-5,400 feet

    Variety
    Variety

    Various

    Processing
    Processing

    Honey, Washed

    Why We Love This Coffee

    Decaf Eye of the Tiger is a seasonally evolving espresso blend that features in-season coffees. We originally developed this decaffeinated espresso blend for our cafes, where we continue to serve it daily in all locations throughout California. We simply think of this blend as a delicious espresso that just happens to be decaffeinated. All components are decaffeinated using the chemical-free water processed method.

    India Ratnagiri is a blend of a fully washed lot and two honey processed lots. Both washed and honey processed coffees are pulped after harvesting where most of the fruit gets removed from the beans. After fermentation, washed coffees have any residual fruit removed before drying, whereas honey processed coffees are left to dry with the residual fruit intact. The varying
    methods of processing yield different flavors, and the combination of these three lots creates a complex and intensely sweet cup of coffee that acts as the foundation of the espresso.

    The Colombia Popayán helps to round out the flavors of the espresso by adding depth and body, culminating in an espresso that tastes great on its own, or with the additional of milk.

    While there are many variables that contribute to dialing in espresso, here are the parameters that have been yielding the best results in our lab:
    1:2 coffee to water ratio in 22-24 seconds.

    • Sustainably Sourced
      Sustainably Sourced

    Good Coffee, Better Planet

    We treasure our relationships in the global coffee community and invest in projects at origin to
    support our partners in their commitment to environmental sustainability and social welfare. We also invest in reducing our day-to-day impact, through initiatives like energy-efficient Loring Smart Roasters to reduce carbon emissions per batch by 80%.

    As a certified B Corporation, we are a leader in sustainable practices that impact people and the planet. This third-party certification requires us to demonstrate transparency and accountability throughout our supply chain and quantify the impact our business creates for our employees, the community, and the environment. We are proud to be part of this community working together toward one unifying goal: using business as a force for good.

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