3 lb Bundle: Decaf

Description A pound each of: Decaffeinated Honduran Org. Copan Royal Select – MWP Honduran coffee really tends to shine with the decafs – smooth, rich and chocolaty while naturally being lower acidity. A bit more neutral and chocolaty but not nearly as nutty as a Brazil or Colombian. Nothing too jazzy but a great tasting cup that is easy to drink. Organic Maya is a regional blend of high-altitude coffees from small producers in Honduras, created to offer a consistent profile from different communities. The batch is decaffeinated in Mexico using the Mountain Water Process (MWP), a 100% water-based, solvent-free method that hydrates the bean and uses a saturated aqueous extract to extract the caffeine via a gradient. This extract is then filtered and reused, preserving the coffee’s characteristic aromatics, body, and chocolate sweetness to the fullest. The result is a clean, gentle, and versatile cup for filter or espresso. What is the Mountain Water Process (MWP)? MWP is a decaffeination process that uses only water rather than solvents, such as ethyl acetate found in the EA process. The result is a flavorful bean with an average 96% caffeine extraction rate. No chemicals or artificial solvents used. Green coffee is pre-soaked to expand beans in preparation for caffeine extraction during this decaffeination process. The saturated beans are then introduced to a unique water solution of concentrated coffee solubles that extract caffeine without compromising the bean’s flavor profile. Once decaffeination is completed, the beans are re-dried and bagged for transport. The decaffeination solution is then filtered of caffeine and recycled to be used again, making this a sustainable decaffeination process. Tasting Notes: A very clean, fuller bodied, smooth and chocolaty cup. A lower acidity offering that’s hard to tell its a decaf. The stronger chocolate undertones mix very well with the floral sweetness on top to create a lovely balance. Lighter roasts were interesting, pulls a bit of sweet green tea like spice, but for most Central American fans, shooting a bit fuller and creating a more chocolaty cup will be the way to go. Roasting Notes: Easy to roast and best medium to dark – I tended to like right before 2nd crack, a little smoother and more delicate – darker gets a rough and tumble bakers chocolate like cup with hints of smokiness. Decaffeinated Mexican Altura EP Royal Select MWP The mountains of southern Mexico are an excellent home for decaffeinated coffees, and this Mexico Altura EP proves it: it’s sweet, smooth, and comforting, but with nuances that make it interesting. Sourced from producers in Chiapas and Oaxaca (approximately 900 to 1500 meters above sea level), it reflects two of the country’s most important coffee-growing states: mountainous areas with good humidity and mineral-rich soils that contribute to moderate acidity and a naturally chocolatey base. Chiapas is often known for its creamy profiles with hints of cocoa and caramel, while Oaxaca tends to be smoother and more refreshing, with the sweetness of caramel and a light citrus note. On farms in these regions, coffee is often grown in small plots and mixed systems, alongside fruit trees and subsistence crops, which contributes to its resilience and stability. “Altura” indicates coffees grown at higher altitudes (here, approximately between 900 and 1500 meters above sea level), which tend to produce a cleaner structure and better sweetness development. “EP” (European Preparation) adds an important advantage: stricter physical selection (more uniform size and fewer defects), resulting in greater consistency when roasting and a cleaner cup, something especially valuable in decaffeinated coffees. Tasting Notes:  A very nice light to dark roast decaf. Lighter roasts are sweeter and more delicate, a little unique spice with a bit of nuttiness and just a pinch of floral. Medium roasts are a smoother cup, a little sweet edge, nutty, with a touch of chocolate. Has a little floral overtone that makes it a bit interesting. Fuller bodied with a richer chocolate tone closer to 2nd crack. Some smokiness at second crack or into but retains its smooth and rich character. Decaf Mexican is always one of my favorite beans to get a nice and strong chocolaty note in the decafs. Lower acidity and fuller bodied, pretty hefty in its semi sweet bakers chocolate tone at fuller roasts. Roasting Notes: An easy cup to roast, right around second crack is a good starting point for a more robust chocolaty cup. Hold up lighter as well, more delicate cup in the light-medium roast range if the fuller roasts are too hefty. Very low chaff and fairly even roasting. A couple extra day setup time helps reduce any sour or floral tones if shooting for the lighter roasting points. Decaffeinated Colombian Royal Select SWP This special “Royal Select” lot represents the top tier of Colombian decaf coffees. It is sourced from smallholder producers across various coffee communities in the Colombian mountain ranges, grown at altitudes ranging from 1,300 to 1,650 meters. Unlike generic decafs, this coffee is a curated selection chosen specifically for its superior cup profile and high physical preparation (EP or “European Preparation”), ensuring that even without the caffeine, the bean retains the complexity and vibrant character that makes Colombian coffee famous. What truly sets this coffee apart is the Swiss Water Process (SWP). This is a 100% chemical-free method that uses only pure water and a proprietary Green Coffee Extract to remove caffeine. It works through osmosis: the beans are soaked in water, allowing the caffeine to migrate out of the bean while the essential flavor oils and compounds remain intact. The result is a coffee that is 99.9% caffeine-free without the “chemical” or flat taste typical of other decaffeination methods, maintaining a cup that is remarkably clean, sweet, and expressive. Tasting Notes: Best from medium to dark roasts but does work a little lighter as well, would avoid cinnamon roast levels. A wonderful example of how a top-grade decaf should taste. In the cup, this coffee surprises with unexpected cleanliness and sweetness. Vibrant notes of goji berry and malted red fruits stand out, providing a juicy and elegant acidity that is perfectly balanced by a solid base of cocoa and milk chocolate. It is a smooth and round cup, perfect for those looking to enjoy complex, fruity flavors without the stimulant. The body is medium but silky, leaving a sweet and clean aftertaste that invites you to keep drinking. Roasting Notes: As with all SWP decafs, the beans will darken much faster than regular coffee due to the pre-hydration process, so visual color can be deceiving. It is best to guide your roast by aroma and the sound of the crack. This coffee shines in a medium roast. A medium roast will highlight the berry notes and malic acidity; if you take it a bit darker, just before the second crack, you will accentuate the body and the cocoa and malt notes, creating a denser, chocolatey cup ideal for espresso or milk-based drinks.