Description
Decaffeinated Honduran COMSA Marcala Royal Select – MWP sourced from the cooperative Café Orgánico Marcala, S.A. (COMSA), a pioneering group of about 1,500 small-scale organic farmers working the high-altitude mountains of Marcala, La Paz, in western Honduras. Grown between 1,300 and 1,700 meters above sea level on mineral-rich clay soils, this lot is a blend of traditional Central American varietals including Bourbon, Catuaí, Caturra, Lempira, Ihcafe 90, Pacas, and Typica. After a careful fully-washed and sun/mechanical-dried preparation on the farms, Royal Coffee hand-selected this batch for its clean cup and strong potential to shine once decaffeinated.
The coffee is then gently decaffeinated using the Mountain Water Process (MWP) at a dedicated plant in Mexico. MWP is a 100% chemical-free, solvent-free method that relies only on pure water sourced from the glaciers of Pico de Orizaba. The green beans are pre-soaked to open them up, then bathed in a saturated solution of coffee solubles that pulls the caffeine out while leaving the flavor compounds, oils, and sugars remarkably intact. The caffeine is filtered from the solution, and the beans are re-dried and re-bagged the result is a decaf that still tastes like the origin it came from.
COMSA is a Fair Trade (FT FLO/USA) and USDA Organic certified cooperative that has become a benchmark for sustainable, community-driven coffee production in Honduras. They reinvest premiums into schools, organic composting programs, and regenerative soil practices so every pound you roast helps support one of the most inspiring coops in Central America.
Tasting Notes: A beautifully clean, medium-bodied cup with layered sweetness and a very approachable, low-acid profile you’d be hard-pressed to call it a decaf. Expect notes of ripe strawberry and cola up front, giving way to warm maple syrup, roasted butternut squash, and a soft cocoa finish. The sweetness carries well into the aftertaste with a touch of caramelized nuttiness, making this a crowd-pleasing cup for drip, pour-over, or espresso.
Roasting Notes: This is an easygoing roast that performs best from medium through dark (right before to right after second crack). Because it’s an MWP decaf, the beans are already slightly darker and more porous than raw green, so they absorb heat quickly drop your charge temperature by about 20–30°F compared to regular coffee and expect first crack to arrive a little earlier than usual. A medium roast will highlight the strawberry and maple sweetness; a Full City pulls out the cocoa and roasted squash for a rounder, more chocolaty espresso-friendly cup. Avoid pushing too dark, as the delicate fruit notes can fade into smokiness.
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