Central American

Decaf Mexico (EA Process)

Decaf Mexico (EA Process)

For those of you who are concerned about the use of chemicals in the decaf process, Sugarcane Process (also known as Natural Process and EA (Ethyl Acetate) Process, is a viable option. Really nice decafs have been hard to find on the market the past couple years know, but this Mexico is worth a try. It’s sweet and flavorful and can pass for a non-decaf coffee.

A nice clean sweet Central American coffee full of flavor, Organic certified. Decaf coffee is typically best when roasted dark, and this one certainly can take the heat; but it also happens to be a great choice for those who want to roast a light to medium decaf. As a light roast it has fantastic nutty flavor, full body, sweet aftertaste, a little bit of tangy citrus. It's smoother than what regular Mexico coffee tends to be. As a medium roast, you get milk chocolate and nice creaminess. As a dark roast, it does hold up well, but the body is a little bit thin and it loses some of its flavor -- it's fine, but the light roast is where it really shines.

The aftertaste on the coffee has a little bit of that decaf taste, but all in all, it is a solid coffee.

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