Good decaf starts with good beans and few know good beans like the team at Royal Coffee. "Royal Select" means this decaf is a curated blend from several lots with the purpose of crafting a delicious decaf that's representative of the Mogiana region. Unsurprisingly, the Royal team has managed to do just that with this coffee!
Just as we’d expect from a good Mogiana, this Swiss Water Processed offering has mild acidity, a full body, creamy texture and a smooth, lingering finish. We tasted notes of dark chocolate, raisin, graham cracker and peanut. If you’re a fan of Brazilian coffee, this is an excellent single origin offering for those times when minimizing caffeine intake are the goal. But where it really shines is as a base for traditional Italian and Hybrid espresso blends. Would anyone like a decaf cappuccino with dessert?
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: February 29th, 2024. Harvest year: 2023
Acidity & Brightness: Low acidity and slightly sweet.
Balance & Finish: Fairly balanced, smooth, lingering finish
Body & Texture: Rich, full bodied and creamy
Flavors: Dark chocolate, raisin, graham cracker & peanut
Grade: Grown at 800-1200 masl
Processing: Natural (Dry) Processed, Swiss Water Processed Decaf
Grower: Producers from Mogiana Region
Region: The Mogiana region, an area along the border of the states of São Paulo and Minas Gerais, Brazil
Varietals: Bourbon, Mondo Novo hybrid
Recommended Roast Range: City+ to Full City+ (Light-Medium to Medium-Dark)
Start at City + (light-medium, near the trailing end of first crack) and go as dark as Full City+ (medium-dark or at the very first snaps of second crack) depending on your desired flavor profile. Lighter roasts will feature more vibrant sweetness while darker roasts will really bring out the peanuts and graham cracker/cereal notes. Full medium roasts will be very balanced and is likely the preferred roast level for most.
Royal Coffee - "Decaf Brazil Mogiana Royal Select Water Process is curated from lots that the Royal team has selected based on cup profile, 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.”