3 lb Bundle: Decaf


Three individual pounds, this bundle includes: 
Decaffeinated Colombian Las Montanas EA Natural Process
Decaffeinated Ethiopian Sidama Natural – Coffein EA
Decaffeinated Brazil Sul De Minas – Serra Negra MWP

7969 in stock


Add-ons total:



A pound each of:

Decaffeinated Colombian Royal Select MWP

Colombia Royal Select Decaf comes from small family-owned farms in the Colombian “coffee triangle.” The main harvest is between October and January, and the “mitaca” harvest is between April and June. Small coffee producers pick and process their coffee at their own micro-wet mills and then dry their own coffee, typically on elevated tables inside solar dryers that provide protection from the rain.

Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown Arabica beans at high altitudes and drier climates, producing a delicious, full bodied, high quality brew.

Tasting Notes: 
Great medium to dark roast decaf beans. A good everyday drinker, very smooth with pretty low acidity. The cup is traditional Colombian with it’s chocolate & nutty tastes. Hints of a soft fruit tone as the cup cools. Fuller bodied and clean. Darker roasts will deliver a much stronger bakers chocolate tone with a smoky accent.

Roasting Notes:
Medium to dark roast coffee. We all preferred a nice medium roast on it, smooth and a very easy to drink cup but a bit mild for some. Darker roasts are what most would think of when talking Colombian coffee, bold with a rich walnut chocolaty smoky tone.

Decaffeinated Ethiopian Sidama Natural – Coffein EA

A very tasty and fresh natural processed Ethiopian decaf.

The natural processing leaves a very fruit forward cup profile than shoots right through the decaf processing. A very cool lighter and sweeter toned cup.

Decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.

Tasting Notes: Fruit forward with a bit of tea like chocolaty factor, a little hint of a floral tone. Very cool cup profile and close to the caffeinated profile mark. Low acidity with some decent body – a little jammy if you hit the roast on the head.

Roasting Notes: A nice medium roast decaf, shoot for about half way between first crack and second crack. Does work a bit lighter or darker but too light and you can taste too much of the decaf processing, too dark and you lose that awesome fruit forward tone. SWP coffees tend to stop darkening at about a medium roast then can suddenly appear very oily. Watch the sheen to oil on the surface to mark the roast points.

Decaffeinated Brazil Sul De Minas – Serra Negra MWP

A great super clean Decaf Brazil. Hard to tell this one is a decaf!

Serra Negra, or “black mountain” is a Brazilian profile that captures the most classic profile from Minas Gerais, the growing region that includes Carmo de Minas. This coffee is designed to be a great workhorse offering from Brazil with a reasonable price that makes it a staple blend component.

Many use more neutral beans like this to create a house blend. Easily adopts anything blended into it. If looking for a half-calf, roast this one a bit darker and find a jazzy caffeinated to blend with it. We like Natural processed  ferment/fruity coffees in smaller percentages to contrast the darker Brazil tones. Something like Ethiopian Natural processed would make a tasty treat.

Tasting Notes:
Great as a single origin drinker but also works well in decaf espresso blends or half-cafs. Medium bodied, semi-sweet with fruitier aromatics and a dryer chocolaty/nutty undertone. Medium roasts are very smooth with a hint of sweetness, darker roasts are dryer with some smokiness.

Roasting Notes:
I found this coffee best roasted to a full city, just before the second crack. It is versatile, could be taken lighter or darker depending on your preference.

Region: South Minas
Variety: Boubon, Yellow Bourbon, Catimor, Catuai, Maracaturra, Maragogype, Typica
Altitude: 900–1200 masl
Proc. Method: Natural


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