Description
A pound each of:
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 Ethiopian Sidamo 4 – Natural Processed – Royal Select SWP
This is a Swiss Water Process® decaffeinated coffee from Ethiopia. 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. The Swiss Water® Process is certified organic and 100% chemical free.
SWP coffees can be a little more challenging to roast than MWP, although many love them just as much or more. The color can stall a bit pushing a medium roast, then suddenly look oily. Watch the expansion in size to mark first crack, and a little sheen to mark a strong medium roast. Hints of oil to mark a dark roast. The second half of the roast can go pretty quickly.
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 Peru Org. Royal Select MWP
Are you trying to find that smooth, rich, chocolaty, and herbal coffee to warm you up in the afternoon or maybe for your favorite after-dinner drinks that don’t keep you up all night? Look no further; this is the bean for you!
Hailing from producers across Peru, this coffee comes from a sustainable aggregate lot, leaving you with a perfect blend of Peruvian beans that brew a delightfully balanced decaf.
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:
With notes of malt and dark chocolate, cola, and citrus, this decaf Peru makes an excellent addition to the afternoon or a warm ending to the evening. Smooth and clean on the palate. Low in acidity and medium-bodied, floral tones up front bring life to the cup.
Roasting Notes:
Avoid light roasting with this bean—you may experience the taste of the decaffeination process than the bean itself. We prefer a full-city roast, giving the bean a nice chocolatey kick without burning out crisp, lighter tones. Works well from a city plus to French. Be careful not to take it too dark; it will get edgy in the darker roasting points.
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.