This is the first decaf coffee we’ve ever put inside of a box. This isn’t any regular decaf coffee; Weihong Zhang, Founder of Blendin Coffee Club, used a decaf coffee from this same farm in his 1st place win in the US Brewers Cup this year. That’s right, a decaf coffee held its own against regular caffeinated coffee in competition this year, and it will definitely hold its own inside of the box this month.

This coffee drains extremely fast. We’d recommend using a brewer that may slow down that drip rate a bit more (something like an origami, hario switch, aeropress) in order to get a bit more contact time. If you don’t have that option, you can always grind a bit finer or modulate the brew time with more small pulses (with something like a melodrip works very well)

A fruit bomb from Wilton Benitez. It’s awesome that we live in a day that producers are gaining notoriety the way some wine producers may gain it, and Wilton is one of those producers who has become a household name. Using the signature “Thermal Shock” fermentation style, this coffee is distinctly sweet and fruit forward, while also maintaining a level of cleanliness that we desire in our coffee.

Don’t worry too much about this coffee clogging, it’s pretty soluble (like most of Wilton’s coffee). We do enjoy this coffee at some slightly lower ratios, capitalizing on some of those really sweet, fruit forward flavors (somewhere between 1:16/1:16.5).

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A coffee that we feel is fitting in this box from April, alongside two other slightly funkier and process forward coffees, is a wonderfully clean and bright Pink Bourbon from the El Tesoro farm in Colombia. This coffee is a great representation of April Coffee’s portfolio with its brightness and floral quality, and it greatly compliments the other two wonderful coffees in the box.

We would definitely recommend to push this coffee out in ratio, as that helps with balancing some of the high acid present here in the cup. It’s wonderfully floral and bright at a 1:17/1:18 ratio.