3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Guatemalan Org. Royal Select SWP

This lot comes from smallholder producers across several coffee-growing communities and regions of Guatemala, curated by the Royal Coffee team from lots selected on cup profile. It is a certified coffee, grown between 1,300 and 1,700 meters above sea level on clay-rich soils. The blend brings together classic varieties like Bourbon, Caturra, and Catuai alongside modern rust-resistant hybrids such as Sarchimor and Anacafe 14. The latter is a distinctly Guatemalan variety, a natural cross of Catimor and Pacamara that emerged in the department of Chiquimula, known for its high yield and for delivering good quality above 1,300 masl. The harvest runs from December to March, with hand picking and a fully washed process, sun-dried, before the beans head to decaffeination.

The decaffeination is done with the Swiss Water® Process, a patented method that is 100% chemical and solvent free. Instead of esters or solvents, it uses purified water and green coffee extract (GCE) together with activated carbon filters: the green coffee is hydrated and the caffeine migrates into the water, where the carbon, calibrated to the size of the caffeine molecule, traps it without pulling out the flavor compounds. The cycle repeats until 99.9% of the caffeine is removed while preserving the bean’s original character. The result is a clean, organic decaf with its flavor left intact.

Tasting Notes: A great tasting cup, hard to tell its a decaf. Clean, sweet and malty with some hints of soft fruit at the lighter roast points. Works best around a medium roast but will still be tasty a little lighter or darker. Too light and it will show hints of the decaf processing so best to error towards a medium roast. A great daily drinker, medium bodied, lower acidity with delicate tastes. If you take it into second crack, it gets a little bittersweet but a longer setup time will help smooth it out.

Roasting Notes: A forgiving decaf that is easy to roast. Virtually no chaff. Like all SWP coffees, the green beans come in darker than usual, so go by sound and expansion rather than color. For a light roast, pull it just past first crack to keep the citrus and sweetness. For a medium roast (our pick), let it develop 1 to 2 shades past first crack and cool it out before second. For a dark roast, take it to the edge or the start of second crack, but watch out: decafs darken fast and can fool the eye. At any sign of an oily, shiny surface, cool it out right away.

Decaffeinated Mexican Altura EP Royal Select MWP

The mountains of southern Mexico are an excellent home for decaffeinated coffees, and this Mexico Altura EP proves it: it’s sweet, smooth, and comforting, but with nuances that make it interesting. Sourced from producers in Chiapas and Oaxaca (approximately 900 to 1500 meters above sea level), it reflects two of the country’s most important coffee-growing states: mountainous areas with good humidity and mineral-rich soils that contribute to moderate acidity and a naturally chocolatey base. Chiapas is often known for its creamy profiles with hints of cocoa and caramel, while Oaxaca tends to be smoother and more refreshing, with the sweetness of caramel and a light citrus note. On farms in these regions, coffee is often grown in small plots and mixed systems, alongside fruit trees and subsistence crops, which contributes to its resilience and stability.

“Altura” indicates coffees grown at higher altitudes (here, approximately between 900 and 1500 meters above sea level), which tend to produce a cleaner structure and better sweetness development. “EP” (European Preparation) adds an important advantage: stricter physical selection (more uniform size and fewer defects), resulting in greater consistency when roasting and a cleaner cup, something especially valuable in decaffeinated coffees.

Tasting Notes:  A very nice light to dark roast decaf. Lighter roasts are sweeter and more delicate, a little unique spice with a bit of nuttiness and just a pinch of floral. Medium roasts are a 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 for a more robust chocolaty cup. 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.

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.