3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Indonesian Sumatra Royal Select SWP

The Swiss Water Process uses pure green coffee extract and proprietary carbon technology to remove caffeine from green coffee beans. Swiss Water has specified the pore size of the carbon to match the caffeine molecule to ensure only the caffeine is trapped when the caffeine is captured from the green coffee extract. During the Swiss Water process, the green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds.  Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again. The Swiss Water Process is certified organic and 100% chemical free.

Indonesian Sumatrans brew a bold, strong, and robust cup of coffee with a sweet post-roast aroma with hints of warming spice.

Tasting Notes: Medium to full-bodied and sweet, this is one robust cup of coffee. It has a lovely aroma of cinnamon and dark fruits with notes of incense—hints of dry herb and chocolaty spice with just a smidgen of traditional Sumatra peat moss/smokiness. Generally considered a fuller roast coffee, can get a bit grassy and light roast levels but blossoms into chocolate, spice and earth, at fuller roast levels. A very low acidity cup.

Roasting Notes: If you enjoy a medium-bodied, strong, and robust cup, try a medium roast of this decaf. If you want more body to your cup, take the bean all the way to a dark roast. Both roasts offer warming notes of cinnamon with a punch of dark fruitiness. Your nose will be enlightened with rich, spiced herbal aromatics and a slight tinge of the traditional Sumatra peat moss/smokiness

Decaffeinated Mexican Esmeralda EA Natural

Are you looking for an aromatic decaf that is a versatile roaster? Creating a tremendously clean-tasting cup of coffee, this bean has something for everyone. An excellent addition to any day, it hosts a range of flavors, from citrus and green apple to caramel and chocolate.

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 the 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 and re-dried for transport.

Tasting Notes: This bean brings a crisp citrus tone with a blonde roast, which is rare for decafs, offering a sweet edge with slight notes of herbal chocolate to contrast the crispness of the citrus.

Or, if citrus is not your favorite, take it to a medium roast to lose the crisp citrus and eliminate the herbal edge found in a lighter roast. A medium roast will present a smooth, rich, medium-bodied cup with deep chocolate tones; sweet floral aromatics waft from this brew and create an experience in a cup.

The darkest roast produces a strong, robust flavor, which is slightly sweet with rich chocolate. Toasty and warm, round out a dark roast of this bean.

Roasting Notes: A easy one to roast, good from light  to dark roast. If looking for a smooth cup with a bit sweeter edge, make sure to keep it before 2nd crack. If you want  a heftier cup with strong bakers chocolate, touching to into 2nd crack.

Decaffeinated Honduran Royal Select – MWP

Honduran coffee really tends to shine with the decafs – smooth, rich and chocolaty while naturally being lower acidity. A bit more neutral and chocolaty but not nearly as nutty as a Brazil or Colombian. Nothing too jazzy but a great tasting cup that is easy to drink. Organic Maya is a regional blend of high-altitude coffees from small producers in Honduras, created to offer a consistent profile from different communities. The batch is decaffeinated in Mexico using the Mountain Water Process (MWP), a 100% water-based, solvent-free method that hydrates the bean and uses a saturated aqueous extract to extract the caffeine via a gradient. This extract is then filtered and reused, preserving the coffee’s characteristic aromatics, body, and chocolate sweetness to the fullest. The result is a clean, gentle, and versatile cup for filter or espresso.

What is the Mountain Water Process (MWP)? MWP is a decaffeination process that uses only water rather than solvents, such as ethyl acetate found in the EA process. The result is a flavorful bean with an average 96% caffeine extraction rate. No chemicals or artificial solvents used. Green coffee is pre-soaked to expand beans in preparation for caffeine extraction during this decaffeination process. The saturated beans are then introduced to a unique water solution of concentrated coffee solubles that extract caffeine without compromising the bean’s flavor profile. Once decaffeination is completed, the beans are re-dried and bagged for transport. The decaffeination solution is then filtered of caffeine and recycled to be used again, making this a sustainable decaffeination process.

Tasting Notes: A very clean, fuller bodied, smooth and chocolaty cup. A lower acidity offering that’s hard to tell its a decaf. The stronger chocolate undertones mix very well with the floral sweetness on top to create a lovely balance. Lighter roasts were interesting, pulls a bit of sweet green tea like spice, but for most Central American fans, shooting a bit fuller and creating a more chocolaty cup will be the way to go.

Roasting Notes: Easy to roast and best medium to dark – I tended to like right before 2nd crack, a little smoother and more delicate – darker gets a rough and tumble bakers chocolate like cup with hints of smokiness.