3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Guatemalan Huehuetenango Royal Select MWP

Guatemalan coffees are always some of our favorites!

This is a very freshly processed new Guat decaf offering; freshness in processing is always key in tasty decafs.

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: A very nice lower acidity, medium to full bodied, malty and chocolaty cup of coffee. Lighter roasts promote sweetness but also have a hint of decaf tone to it. Medium to dark roasts are hard to tell as decaf, creamy with a retained sweeter edge , a little soft fruit tone that pops out and a little complimenting smoky tone if you hit 2nd crack.

Roasting Notes: A nice easy to roast decaf. Err a little darker than lighter and you will always have a tasty cup. A quicker roasts leaves it a little thinner but sweeter and crisper, a slow roast will build body and creamy factor but will lose a little sweetness.

Decaffeinated Colombian Las Montanas EA Natural Process

Colombian Las Montanas 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.

What is EA Natural? EA stands for Ethyl Acetate, which is a naturally occurring compound that can be found in fruits and vegetables. This process is considered more holistic since ethyl acetate is a naturally occurring compound. Green beans are fully saturated and steamed to fully expand the cells before rinsing them with ethyl acetate. This solution binds to the caffeine in a bean, thus removing approximately 97% of the bean’s caffeine. The coffee bean is then thoroughly rinsed from the EA solution, re-dried, and bagged for transport.

Tasting Notes: 
Great medium to dark roast decaf beans. A good everyday drinker, very smooth with pretty low acidity and a very sweet edge. The cup contains traditional Colombian tones (nutty and chocolaty) with a little spice in the aftertaste. Hints of a soft fruit tone as the cup cools. A little thinner bodied than the MWP. Darker roasts will deliver a much stronger bakers chocolate tone with a smoky accent.

Roasting Notes:
Medium to dark roast coffee. A bit two toned in its roasting, very low chaff. We all preferred a nice strong medium roast best, smooth and a very easy to drink but a bit mild, so if smooth and sweet do not do it, take it a little into second crack to build some strength and more potent darker tones. Darker roasts are what most would think of when talking Colombian coffee, bold with a rich walnut chocolaty smoky tone.

Decaffeinated Mexican Royal Select MWP

During the harvest, each producer processes coffee with their own micro-mill and dries the coffee in the sun on patios before transporting the coffee in parchment to a centrally located warehouse where the coffee is milled and then sent for decaffeination.

This lot was decaffeinated using water process, which means 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.

A great fresh arrival, Mexican beans always make a nice decaf, a bit neutral but lovely chocolaty and nutty tones. Best medium to dark. Good as a single origin drinking but also works decent for a blend base for those playing with espresso or contrast blends.

Tasting Notes:  A very nice medium to dark roast decaf. Medium roasts are a much 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. 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.