Decaf Eye of the Tiger is a seasonally evolving espresso blend that features in-season coffees. This version is built around a coffee from Ethiopia produced by Haile Gebrselassie, one of Ethiopia’s most promising sustainable coffee farmers and a former Olympic running champion. Gebrselassie’s 1,500-hectare farm, Masha Woreda Yeppa Village, was a gift from the Ethiopian government for his exemplary representation of the country on the world athletic stage. 200 hectares of the farm are designated forest consveration lands, and Gebrselassie employs an environmentally sensitive focus, adhering to Organic and Rainforest Alliance standards. This lot was processed using the natural, or dry method, where the beans are left to dry inside the coffee fruit on raised beds after harvesting. This processing coupled with the outstanding quality of the coffee yields a fruit-forward and complex flavor profile that serves as the foundation of this dynamic espresso blend.
 
For balance and body, we included a coffee from the Cafès Especiales Corquín (CAFSÉCOR) cooperative, which is based in the Copán growing region of Western Honduras. CAFSÉCOR is dedicated to improving the livelihood of its members, providing training and financing aimed at increasing quality, yields and producer earnings. The group is committed to the preservation of the environment and local wildlife and started a campaign against child labor in 2019. 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 seven Bay Area locations. We think of it as a delicious espresso that just happens to be decaffeinated. All components are decaffeinated using the water processed method.
 
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 Ratio, 18.9 grams in, 38 grams out, 25 seconds