To create Decaf Asterisk, Olympia works with Colombia's San Sebastian Project, which develops lasting, quality-focused relationships between farmer and roaster. Olympia’s team samples hundreds of coffees every week throughout the two growing seasons in La Plata and make multiple farm visits each year. This lot was processed at the Colombian Decaf Plant, La Serrania, where they use raw sugar converted to Ethyl Acetate to extract the caffeine from the coffee. The result is a flavorful cup of milk chocolate, marshmallow, and graham cracker.
Customer Reviews (5.0 / 5 · 9 reviews)
Kevin M.★★★★★
The decaf comes from a direct farmer-roaster partnership through the San Sebastian Project, and I can taste the care in every sip—it's smooth, full-bodied, and genuinely satisfying. I brew it every morning and honestly forget it's decaf until I notice I'm not jittery by noon.
Olivia★★★★★
Finally, a decaf that doesn’t taste like it’s missing something—the San Sebastian Project beans give it a rich, full body that holds up even black. I’ve been brewing it in my French press every morning and it’s become my favorite wind-down cup.
Amelia★★★★★
I’ve tried a lot of decaf that tastes flat or burnt, but this one has a genuinely smooth, clean finish that holds up black. You can tell the sourcing relationship with the San Sebastian Project makes a difference in the cup. My only regret is not ordering a bigger bag.
