Decaffeinated Honduran Org. Copan Royal Select – MWP

Description Honduran coffees really tend 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.