Description
A pound each of:
Decaffeinated Indian Monsooned Malabar MWP
This sweet, mellow & distinctly “monsooned” decaf comes from India’s Malabar Coast, where green coffee is seasonally exposed to humid monsoon winds that swell the beans, mute acidity, and deepen sweetness a centuries-old transformation now replicated in ventilated warehouses during June–September. Expect a soft, low-acid cup with gentle structure and classic spice-wood and baker’s chocolate cues true to Monsooned Malabar, just without the caffeine. This lot is decaffeinated via Mountain Water Process (MWP) a chemical-free water decaf performed at Descamex in Veracruz, Mexico. Beans are hydrated and introduced to a saturated coffee-soluble solution that selectively extracts caffeine while preserving flavor compounds; the extract is then filtered and recycled. Expect ~99% caffeine removal with cup integrity intact. The “Royal Select” designation indicates a curated, high-prep green chosen to decaf well.
Tasting Notes: Low acidity, smooth body, and a clean, mellow sweetness. Best from medium to dark roasts. Primary cues of baker’s chocolate and cedar/soft spice, with a round, calmly sweet finish Monsoon character minus the caffeine “edge.” As roast deepens, expect more cocoa/wood and a touch of malt. Unlike its caffeinated cousin, there is some earthiness but its not over the top, the decaf Monsooned Malabar is more rich and chocolate/earth with some lingering spice.
Roasting Notes: Unlike its caffeinated cousin, these beans look fairly normal for a decaf coffee and also roast more normal. One can see a little variance in color while roasting but evens out a bit around a medium roast. Very low chaff, we recommend medium to dark roasts, and to give it a little longer setup before drinking for a more creamy cup character.
Monsooned Malabar: dried coffee stored and exposed for 12–16 weeks to monsoon winds in ventilated cellars; repeatedly flips and rakes; The grains absorb moisture, increase in size and lower acidity, turning straw-yellow. MWP (Mountain Water Process): water + coffee extract to extract caffeine without solvents; dried and repackaged; the extract is filtered and reused. >99% caffeine removal reported by Descamex and technical materials.
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 MWP
Produced with premium beans with good physical preparation, and potential to express excellently once decaffeinated. 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: A very nicely balanced chocolaty and nutty cup profile, a bit on the sweeter side. The taste is fuller bodied with a nice walnut chocolaty tone mixing with a smooth, sweeter, mellow finish. Pleasing hints of smoke and spice finish off this great Colombian coffee at darker roast points. Lighter roasts can show hints of floral but all in all a lower acidity cup.
Roasting Notes: Like all Colombian coffees 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.
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.