3 lb Bundle: Decaf

Description

A pound each of:

Decaffeinated Indonesian Sumatra Mandheling Royal Select MWP

Sumatran coffee is what initially made us home-roasting believers. We have never had an excellent commercial cup of Sumatra. But when fresh & roasted correctly, wow, it is one tasty cup!

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.

Indonesian Sumatrans brew a bold, strong, and robust cup of coffee with a sweet post-roast aroma with hints of warming spice.

Tasting Notes: Medium to full-bodied and sweet, this is one robust cup of coffee. It has a lovely aroma of cinnamon and dark fruits with notes of incense—hints of dry herb and chocolaty spice with just a smidgen of traditional Sumatra peat moss/smokiness. Generally considered a fuller roast coffee, can get a bit grassy and light roast levels but blossoms into chocolate, spice and earth, at fuller roast levels. A very low acidity cup.

Roasting Notes: If you enjoy a medium-bodied, strong, and robust cup, try a medium roast of this decaf. If you want more body to your cup, take the bean all the way to a dark roast. Both roasts offer warming notes of cinnamon with a punch of dark fruitiness. Your nose will be enlightened with rich, spiced herbal aromatics and a slight tinge of the traditional Sumatra peat moss/smokiness.

Decaffeinated Brazil Mogiana 15/16 – Royal Select SWP

A great super clean Decaf Brazil. Hard to tell this one is a decaf!

Many use more neutral beans like this to create a house blend. Easily adopts anything blended into it. If looking for a half-calf, roast this one a bit darker and find a jazzy caffeinated to blend with it. We like Natural processed  ferment/fruity coffees in smaller percentages to contrast the darker Brazil tones. Something like Ethiopian Natural processed would make a tasty treat.

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:
Great as a single origin drinker but also works well in decaf espresso blends or half-cafs. Medium bodied, semi-sweet with fruitier aromatics and a dryer chocolaty/nutty undertone. Medium roasts are very smooth with a hint of sweetness, darker roasts are dryer with some smokiness.

Roasting Notes:
I found this coffee best roasted to a full city, just before the second crack. It is versatile, could be taken lighter or darker depending on your preference.

Decaffeinated Honduran Royal Select – MWP

Honduran coffee really tends to shine with the decafs – smooth, rich and chocolaty while naturally being lower acidity. A bit more neutral and chocolaty but not nearly as nutty as a Brazil or Colombian. Nothing too jazzy but a great tasting cup that is easy to drink. Organic Maya is a regional blend of high-altitude coffees from small producers in Honduras, created to offer a consistent profile from different communities. The batch is decaffeinated in Mexico using the Mountain Water Process (MWP), a 100% water-based, solvent-free method that hydrates the bean and uses a saturated aqueous extract to extract the caffeine via a gradient. This extract is then filtered and reused, preserving the coffee’s characteristic aromatics, body, and chocolate sweetness to the fullest. The result is a clean, gentle, and versatile cup for filter or espresso.

What is the Mountain Water Process (MWP)? MWP is a decaffeination process that uses only water rather than solvents, such as ethyl acetate found in the EA process. The result is a flavorful bean with an average 96% caffeine extraction rate. No chemicals or artificial solvents used. Green coffee is pre-soaked to expand beans in preparation for caffeine extraction during this decaffeination process. The saturated beans are then introduced to a unique water solution of concentrated coffee solubles that extract caffeine without compromising the bean’s flavor profile. Once decaffeination is completed, the beans are re-dried and bagged for transport. The decaffeination solution is then filtered of caffeine and recycled to be used again, making this a sustainable decaffeination process.

Tasting Notes: A very clean, fuller bodied, smooth and chocolaty cup. A lower acidity offering that’s hard to tell its a decaf. The stronger chocolate undertones mix very well with the floral sweetness on top to create a lovely balance. Lighter roasts were interesting, pulls a bit of sweet green tea like spice, but for most Central American fans, shooting a bit fuller and creating a more chocolaty cup will be the way to go.

Roasting Notes: Easy to roast and best medium to dark – I tended to like right before 2nd crack, a little smoother and more delicate – darker gets a rough and tumble bakers chocolate like cup with hints of smokiness.