Description
Hondurans coffee really tend 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.
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.
Jeff Richardson (verified owner) –
This is a terrific find. It smells great after roasting, and I can’t wait till it is back in stock. Simply a wonderful find.