NEW SCHOOL ORGANIC DECAF | PEACH (AROMA), PEANUT BRITTLE, COLA, MILK CHOCOLATE | Select Water Process | HONDURAS

NEW SCHOOL DECAF:  We are calling our Decaf "New School" because it's actually delicious.  Simple as that. 

ABOUT THE COFFEE:  Peach on the nose, peanut brittle / cola / milk chocolate in the cup.  Another too-good-to-be-decaf for your mid day / after dinner indulgence.  This coffee pairs amazingly well with all our other coffees for homemade "half-caff" blends. 

PERFECT FOR:  Pour over, moka pot, aeropress, french press, cold brew and drip coffee makers.  Rest time after roasting:  5-7 days.

CAN BE USED FOR:  Modern espresso.  Rest time after roasting:  2-4 weeks.  Not sure what that entails ? Hit us up on socials to discuss whether your espresso setup can adequately extract lighter espresso.  

CERTIFICATION:  Fair Trade (FT-USA) | Organic

FROM:  Marcala, La Paz, Honduras.

PRODUCERS:  Café Organico Marcala, S.A. (COMSA) | 1500 coffee producers.

VARIETIES:  Bourbon, Catuai, Caturra, Lempira, Ihcafe 90, Pacas, and Typica.

PROCESS:  Fully washed and dried in the sun and mechanical dryers.

SOIL:  Clay minerals.

ALTITUDE:  1300-1700 Meters Above Sea Level

ADDITIONAL INFORMATION: 

DECAF HONDURAS FT-USA ORGANIC COMSA ROYAL SELECT WATER PROCESS is curated from lots that has been 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 flavour 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.