3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Ethiopian Guji Org. Royal Select Natural SWP

This lot comes from smallholder producers in the Kercha district of the Guji Zone, Oromia Region, in southern Ethiopia. Guji was only defined as its own administrative zone in 2002 (it used to be part of Sidamo/Borena), and over the last decade it has grown into one of the most sought-after specialty origins in the world, rivaling neighboring Yirgacheffe and Sidama. The zone is named after one of the Oromo tribes, a people so tied to coffee that they have their own origin story for the plant itself.

The trees grow between 1800 and 2200 masl on Vertisol soils, planted with indigenous heirloom varieties (the classic Ethiopian landraces). The high elevation slows down cherry maturation, which builds up sugar density and complexity in the cup. Harvest runs October through December and the lot is certified organic. This is a classic Kercha natural: cherry sun-dried on raised beds, which is where those fruit-forward, ripe-fruit notes the area is known for come from. In Kercha, hundreds of smallholder farmers bring freshly picked cherry to centralized stations to keep drying and sorting nice and even.

Once in green, the coffee goes through Swiss Water decaffeination. The green coffee is hydrated so the beans expand and release their caffeine, then it is introduced to Green Coffee Extract (GCE), a concentrated solution of the coffee’s own solubles that lets the caffeine leave via osmosis while minimizing the loss of flavor compounds. Once the caffeine is removed the green coffee is re-dried and re-bagged, and the GCE is filtered through carbon to be recycled. The result is a chemical-free decaf that holds onto the character of the origin.

Tasting Notes: Green apple and raisin up front, over a base of sweet bread pastry and semi-sweet chocolate. A lighter roast pushes the juicier, fruit-forward side, with that green apple staying crisp and a touch of floral. In the middle it all rounds out: the raisin and sweet bread take center stage and the semi-sweet chocolate shows up with a syrupy body, which is where this coffee really shines. Darker leans on the chocolate and ripe-fruit tone, but push it too far and you lose the fruit and start to taste the decaf process. Low to medium acidity with good body.

Roasting Notes: A decaf that does its best work at a medium roast; shoot for about halfway between first and second crack to catch the sweet spot between fruit and chocolate. It works a little lighter or darker too, but too light and the decaf processing starts to sneak through, too dark and you lose the fruit-forward tone. Like all Swiss Water coffees, it tends to stop darkening around medium and can suddenly turn very oily, so watch the sheen and the oil coming up on the surface to mark your roast points.

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.