3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Guatemalan Huehue. ASOBAGRI FTO Royal Select SWP

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 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.

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.

Produced by ASOBAGRI or The Asociacion Barillense de Agricultores, which was founded in 1989 by 20 Mayan coffee and cardamom farmers. It currently has more than 1,200 cooperative members. The members of ASOBAGRI are from approximately 30 small villages in the Huehuetenango region, surrounded by the Cuchumantanes Mountains and the Maxbal Forest Reserve. This coffee is shade grown under guava, plantain and banana trees. ASOBAGRI promotes sustainable agriculture by training its farmers in organic production methods and they continue to reinvest in their infrastructure while exploring new quality control measures through financing and operating their own warehouses and drying patios.

Decaffeinated Colombian Royal Select MWP

A nice and fresh lot of MWP decaf!

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 good cup from medium to dark roasts. Fuller bodied, lower acidity, rich & clean cup with a fairly sweet edge. Nutty and chocolate tones dominate the cup profile, hints of a green tea like spice at lighter roasts. Smoky, slightly roasty tones poke out at the darker roasts. More nutty than chocolaty light-medium roasted, more chocolaty than nutty medium to dark roasted.

Roasting Notes:
MWP being soaked to remove the caffeine, provides very nice and even roasting. Very low chaff, and very easy to roast. Like all Colombians this is a versatile bean for roasting.  Darker roasts convey wonderful smoky tones and outstanding sweetness while lighter roasts (with decaf, avoid cinnamon roast points) will deliver a crisper cup.  A great coffee to experiment with at different roasting points to experience all this coffee has to offer.

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.