El Injerto supplies both the washed lot in Basin Blend and the lot we send out to Swiss Water for decaffeination before roasting as Slow Sunday — same farm, same trees, two very different finished products depending on what happens after the cherry leaves the drying patio.
Antigua’s volcanic soil and high shade cover slow cherry ripening enough to build the sugar concentration that gives this region its characteristic sweetness — it’s genuinely difficult to get a bad cup from a well-processed Antigua lot.
