Flavor Profile

This decaf offers a surprisingly complex profile: bright orange citrus, dark chocolate richness, and smooth caramel sweetness. Its silky body and balanced acidity make for an enjoyable, lingering cup—clean, comforting, and never flat.

Why Choose This Coffee?

Sourced from the highland zones of western Honduras—where small farms flourish near the ancient Mayan heartland—this decaf is carefully curated to highlight the region’s finest characteristics. Naturally decaffeinated using the Mountain Water Process, it delivers a full-flavored experience without compromise.

More Details

Decaf Mayan is produced by smallholder farmers growing Bourbon, Catimor, Catuai, and Pacas varietals at elevations around 800 meters. Although its name references the Mayan cultural region, this particular lot is likely sourced from Santa Bárbara, known for its dense cup structure and dependable harvest quality. Drying is done using mechanical dryers to ensure consistency. Decaffeination is completed in Mexico using the chemical-free Mountain Water Process, which preserves flavor integrity while eliminating caffeine. The result is a decaf that speaks to both quality and origin.

Brewing Recommendations

Ideal for multiple brew methods, this coffee maintains character whether hot or cold:

• Drip coffee: Soft chocolate and mellow citrus

• Pour over: Highlights orange zest and clarity

• French press: Deep body and caramel smoothness

• Cold brew: Creamy cocoa and subtle sweetness

• Espresso: Mild acidity with balanced crema

• Aeropress: Bright citrus with a soft finish

• Single cup brewing: Reliable and flavorful—adjust grind as needed

Product Size: 12oz Bag

Roast Level: Medium Dark

Arabica Varietal: Bourbon, Catuai, Catimor, and Pacas