Divino Nino DECAF

A sweet, juicy, and complex decaf coffee that shines as both filter and espresso.

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A decaf, done right.

Divino Niño is a decaf that sings of Suaza, Colombia, where over 65 producers—among them Osito’s co-founders and our importing partners—nurture Gesha, Pink Bourbon, and Tabi with care and precision. Small lots, meticulously graded and blended, yield a cup that is vibrant, clean, and layered, a testament to both craft and collaboration.

A decaf, done right.

Divino Niño is a decaf that sings of Suaza, Colombia, where over 65 producers—among them Osito’s co-founders and our importing partners—nurture Gesha, Pink Bourbon, and Tabi with care and precision. Small lots, meticulously graded and blended, yield a cup that is vibrant, clean, and layered, a testament to both craft and collaboration.

A decaf, done right.

Divino Niño is a decaf that sings of Suaza, Colombia, where over 65 producers—among them Osito’s co-founders and our importing partners—nurture Gesha, Pink Bourbon, and Tabi with care and precision. Small lots, meticulously graded and blended, yield a cup that is vibrant, clean, and layered, a testament to both craft and collaboration.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Inside the Cup

"We chose this decaf from divino nino for it's high sweetness and complex acidity in the cup, all a testament to the meticulous processing done by our partners Osito at origin. We find this coffee to be really clean and sweet when brewed as a filter coffee, the acidity ranges from redfruits like guava and cherry to yellow plum. The sweetness especially in the moouthfeel is round and coating, reminding us of honey when hot and cooling into a panela type mouthfeel. This coffee is perfect for its balnce between complex acidity and high clean sweetness for a very well processed EA Decaf that we love."

—Matt Patch, Coffee Director + Certified Q Grader

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