Description
A pound each of:
Decaffeinated Honduran FT Org. COMSA – MWP
Honduran coffees really shine when they go decaf this lot is no exception. Expect a smooth, full-bodied cup with rich milk-to-baker’s chocolate at center and naturally low acidity, making it an easy all-day sipper. Compared with a Brazil or Colombian decaf it’s less nut-forward and a bit more cocoa-sweet, with a faint floral/citrus lift that keeps each sip lively.
What is the Mountain Water Process (MWP)? MWP is a chemical-free decaffeination method. Green coffee is gently steamed, then soaked in pure mountain spring water; a filter removes the caffeine while leaving the flavor-laden coffee solubles in solution. The beans are re-infused with those solubles, re-dried, and bagged no solvents, no residue, and roughly 97-99 % of the caffeine is gone. The water solution is filtered and recycled, making this a sustainable process. Producers: Café Orgánico Marcala S.A. (COMSA), a farmer-owned cooperative founded in 2001 by 60 smallholders. Today COMSA counts ≈1570 members (25 % women) farming an average of 3.7 ha each, almost all from the indigenous Lenca community
Farms are at high altitudes, 4300-5800 feet, perched on limestone ridges surrounding Marcala, shaded by plantain, inga and gravilea. Varietals include Bourbon, Catuai, Caturra, Lempira, Parainema & IH-90 selected for cup quality and rust resilience.
asting Notes:A very clean, round-bodied cup with rich baker’s-chocolate at the core. Layers of caramel and fluffy marshmallow sweetness mingle with gentle baking-spice and a faint herbal/floral lift, all riding on virtually zero acidity so smooth it’s hard to believe it’s a decaf. Light roasts can tease out a hint of sweet green-tea spice, but most Central-American fans will prefer nudging the roast a bit fuller to let the chocolate and malt really shine.
Roasting Notes:Easy to roast and best from medium to dark roasts. We like dropping the batch right before 2nd crack for a silky, well-integrated cup; any darker and you’ll land in bold baker’s-chocolate territory with traces of smokiness and toasted malt great for espresso or an after-dinner drip.
Decaffeinated Ethiopian Sidamo 4 – Natural Processed – Royal Select SWP
Decaf Ethiopia Sidamo 4 Natural Royal Select Water Process is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.
Tasting Notes: Shines at the fuller roast levels but was still interesting lighter roasted. Good body, lower acidity with nice chocolate and tea like spice tones. Some good sweetness from its natural processing, a small hint of soft fruit as the cup cools. Reminds us of a less fruity Yemen coffee. Rustic chocolate, tea like spice, lower acidity and fuller bodied.
Roasting Notes: Being a gr. 4 Ethiopian, these beans are closer to a Harrar or Yemen style coffee. Smaller screens, slightly uneven roasting, but will produce a tasty treat in the cup. SWP beans appear a bit darker than they really are. Make sure to get at least a little development after “most” of first crack to ensure a tasty cup. Medium and dark roasts are nice and easy roast points to hit with it, a little sheen for a medium, signs of second crack or a hint of oil to mark the darker roasts.
Decaffeinated Brazil Mogiana – Royal Select MWP
This Brazil has a nutty and fruity aroma. Medium bodied with a dark chocolate and dryer nuttiness. A smooth, rich, clean cup perfect for those decaf espresso drinks. 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.
During the MWP (mountain water process), the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.
Tasting Notes:Great as a single origin Americana or Espresso, also works well in decaf espresso blends. 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.
Alice Sanvito (verified owner) –
I don’t drink decaf but roast it sometimes for a friend. I bought a different decaf, did not care for it (though my friend liked it) and decided to try this sampler pack. I often like to blend beans (after roasting separately) and found that when I combined these in equal parts and brewed it, I actually liked it. It’s not quite like my favorites but if I were really wanting a decaf, I would definitely drink this.
Ed Charbeneau –
I drink decaf every evening. People think decaf tastes different and is somehow inferior, but this set is amazing. It’s even better when you roast them all and blend them together. The Sumatra is great City+ with the others light.