With summer in full swing, I find myself reaching for a cold brew or flash iced coffee nearly every day. But sometimes it’s a little late in the day for the high octane stuff that I tend to lean towards most of the time. So I need a nice everyday decaf no matter what my mood is or who drops by to share a cup. This coffee fits the bill nicely! As an added bonus, it makes an excellent base for a blend if you want to make a half-caf with something more crisp and fruity, whether it be an espresso or brewed cup. It’s fairly bright and balanced with a creamy texture and excellent body. Expect warm, sweet notes of cocoa powder, caramel, candied pecan and a dash of meyer lemon.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: June 13th, 2022. US Arrival April 2022
Acidity & Brightness: Bright, warm sweetness
Balance & Finish: Balanced with a lingering nutty finish
Body & Texture: Full bodied, creamy texture
Flavors: Cocoa, caramel, candied pecan and meyer lemon
Grade: SHB, grown at 1300 – 1700 masl
Certifications: Organic & Fair Trade
Processing: Fully Washed & Mountain Water Processed Decaf
Grower: Café Organico Marcala, S.A. (COMSA) | 1500 coffee producers
Region: Marcala, La Paz
Varieties: Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica
Recommended Roast Range: City+ to Vienna (Light-medium to dark)
Start with a Full City (Medium), or just before the second crack. This coffee takes nearly all roast levels well. Lighter to medium roasts will emphasize bright lemon and the caramel tones will be more honey focused with the chocolate fading. Darker roasts will cause the cocoa to turn into baker’s chocolate and really bring out the candied pecan. Be wary of going more than a minute past 2nd crack as French Roast territory will cause the body begin to thin again.
Royal Coffee - "Finca Humana (the Human Farm) is the first thing you will hear about Café Organico Marcala, S.A. (COMSA) if you make your way to visit this cooperative in Marcala, Honduras. The wellbeing of humans is foundational to the COMSA philosophy and educating more than 1,500 producer-members to successfully live in harmony with nature is everywhere at COMSA. It starts with the La Fortaleza, the COMSA biodynamic demonstration farm where the focus of transferring knowledge takes place through week- long seminars called Pata de Chucho (pawprints left by a stray dog), which aptly reveals COMSA’s dogged exploration for human productivity in harmony with nature. The trailblazing ideas for using organic matter to productively cultivate high quality coffee is only a sliver of what COMSA teaches about the power of nature through the Finca Humana philosophy. COMSA dedicates significant funding from the proceeds of coffee sales to run a cutting-edge international school dedicated to filling children’s minds with possibility and training them to be the future leaders of Finca Humana. What makes it so good? The fundamentals: traceability to the Marcala region, which is a protected designation of origin (DENOMINACION DE ORIGEN CAFE DE MARCALA); meticulous post-harvest hand sorting of cherry; cherry floating to remove less dense beans; proper fermentation; long drying times; and a healthy dose of the COMSA philosophy and training.
This coffee 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."