3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Honduran COMSA Royal Select – MWP

This coffee is sourced from the cooperative Café Orgánico Marcala, S.A. (COMSA), a pioneering group of about 1,500 small-scale organic farmers working the high-altitude mountains of Marcala, La Paz, in western Honduras. Grown between 1,300 and 1,700 meters above sea level on mineral-rich clay soils, this lot is a blend of traditional Central American varietals including Bourbon, Catuaí, Caturra, Lempira, Ihcafe 90, Pacas, and Typica. After a careful fully-washed and sun/mechanical-dried preparation on the farms, Royal Coffee hand-selected this batch for its clean cup and strong potential to shine once decaffeinated.

The coffee is then gently decaffeinated using the Mountain Water Process (MWP) at a dedicated plant in Mexico. MWP is a 100% chemical-free, solvent-free method that relies only on pure water sourced from the glaciers of Pico de Orizaba. The green beans are pre-soaked to open them up, then bathed in a saturated solution of coffee solubles that pulls the caffeine out while leaving the flavor compounds, oils, and sugars remarkably intact. The caffeine is filtered from the solution, and the beans are re-dried and re-bagged the result is a decaf that still tastes like the origin it came from.

COMSA is a Fair Trade (FT FLO/USA) and USDA Organic certified cooperative that has become a benchmark for sustainable, community-driven coffee production in Honduras. They reinvest premiums into schools, organic composting programs, and regenerative soil practices so every pound you roast helps support one of the most inspiring coops in Central America.

Tasting Notes: A beautifully clean, medium-bodied cup with layered sweetness and a very approachable, low-acid profile  you’d be hard-pressed to call it a decaf. Expect notes of ripe strawberry and cola up front, giving way to warm maple syrup, roasted butternut squash, and a soft cocoa finish. The sweetness carries well into the aftertaste with a touch of caramelized nuttiness, making this a crowd-pleasing cup for drip, pour-over, or espresso.

Roasting Notes: This is an easygoing roast that performs best from medium through dark (right before to right after second crack). Because it’s an MWP decaf, the beans are already slightly darker and more porous than raw green, so they absorb heat quickly  drop your charge temperature by about 20–30°F compared to regular coffee and expect first crack to arrive a little earlier than usual. A medium roast will highlight the strawberry and maple sweetness; a Full City pulls out the cocoa and roasted squash for a rounder, more chocolaty espresso-friendly cup. Avoid pushing too dark, as the delicate fruit notes can fade into 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.