3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Peru Org. Norte Royal Select MWP

This organically grown decaf coffee comes from northern Peru, specifically San Ignacio (Cajamarca), a high-altitude coffee-growing region near the Ecuadorian border. Here, coffee is typically produced on small farms and in rural mountain communities, and is consolidated through strong organizations to ensure consistent quality separation, storage, and distribution. In this case, the origin is linked to CENFROCAFÉ, a cooperative founded in 1999 that now brings together more than 2,800 families organized into grassroots associations and networks in the provinces of Jaén, San Ignacio, and Bagua. The lot is a regional blend from 1250–1800 meters above sea level, with a mix of Bourbon, Catimor, Caturra, Mundo Novo, Pache, and Typica varieties. It is processed using a full wash method and sun-dried, resulting in a clean and consistent cup.

To decaffeinate it, they use a water-based process: first, the beans are hydrated to facilitate extraction, and then a concentrated solution of components from the coffee itself (coffee concentrate) is used to get the water at max saturation for the flavor compounds, than through osmosis, they remove the caffeine, minimizing the loss of flavor compounds. Finally, the coffee is dried again, and the solution is filtered for reuse. The result is a decaf with a “comfort” profile but with good clarity: sweet, well-rounded, and easy to drink, without feeling flat.

Tasting Notes: Best around a medium roast but works a little lighter or darker. Smooth and rich, lower acidity cup. Toffee/nutty/caramel and cocoa sweetness, with a creamy, marzipan-like mouthfeel and a hint of granola/toasted oats. A subtle fruity note (like dried apple) may emerge in some areas, keeping the cup lively without increasing the acidity.

Roasting Notes: A very forgiving decaf for medium roasts. At light-medium roasts, the marzipan-like sweetness and clarity are more pronounced; at medium roasts, it becomes rounder and more chocolatey (the easiest roast for most); and at medium-dark roasts, it develops a deep cocoa and body, maintaining good sweetness if the finish is controlled and a dry finish is avoided. Like many water-processed decafs, it can develop color faster than expected: it’s best to be guided by its development rather than just its appearance. A few extra days of aging usually round out the profile considerably.

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 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.