Organic Decaf Maya
Altitude: 1300 MASL
Varietal: Bourbon, Catuai, Pacas
Process: Mountain Water Process
Drying: Patio and solar dried machine
Harvest: November 2022
Most coffee companies use toxic chemicals to decaffeinate their beans. In fact, if you don't see the natural process on your bag of decaf beans, odds are they are done the easy way, with similar chemicals to those used in nail polish and paint thinner! Chemicals we can hardly spell, let alone pronounce.
Our Decaf is decaffeinated using a Mountain Water Process. Water Process Decaffeination is a unique, natural process; using only clear, pure water.
In the decaffeinating Mountain Water Process, the green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which holds the elements of the flavor, so that, during the extraction of the caffeine the beans maintain their original components.
To separate the caffeine from the water containing the soluble components, the water passes through a special filter that removes the caffeine. This results in “coffee solid soluble charged water” saturated with the flavor components but free of caffeine, which is used again in the extraction process.
As a result of this process, we obtain coffee beans that are 99.9% caffeine-free. Once the decaffeination process is finished, the beans are dried and packed, and ready to export.
In the year 2000, 62 Honduran coffee farmers joined together with a common goal to transform their farms from conventional to organic production and formed COMSA (Cafe Organico Marcala, S.A). In 2001, fostered by a foundation called Funder, COMSA earned their organic certification from Bio Latina which has enabled them to market their coffee to more international buyers and realize better selling prices for their coffee. In February 2006, COMSA then applied for and was granted Fair Trade certification status. COMSA uses the Fair Trade price premium to fund many social projects including paying teachers’ salaries and purchasing school supplies.
Organic Decaf Maya
I've had this as well as well as the decaf mexico, both of which didn't taste extremely bitter, but the taste was just slightly burnt. Not the good smokey flavors; more harsh. I've adjusted brew temp, grind size, and other variables at different times, and just can't get this one to taste good (I've also had them on pour overs in store with the same result).
I loved the decaf peru, as well as the roast profiles of most of your other beans (even the darker roasts like dark star or the timor). Not sure what it is with these two, but I don't think I just got a bad bag.