H2O Decaffeinated

  • Medium Roast

    Let’s start by stating a sad fact first: finding a good decaf coffee is the exception rather than the norm. The reason for this centers around two problems that we have to overcome.

    First, the decaffeination process tends to damage many flavor compounds that contribute to the sensory character of roasted coffee.

    Secondly, decaf coffees are tricky to roast. Decaffeinated beans respond inconsistently when heat is applied; they also have less moisture content, which causes them to roast faster. So, we are dealing with an unroasted bean that tends to roast darker and faster than un-decaffeinated beans.

    But all is not lost. Because we roast in small batches, we have better control and can produce a better decaf experience. Overall the type of roast is going to have more of an impact on the taste than the decaf method. We do not dark roast our decaf because we certainly don’t want to add the ravages of a very dark roast to the rigors of any decaffeination process.

  • Medium Roast • Agtron 50

    Roast Level

    Agtron numbers are precise, industry standard representations of the degree of roast.
    The lower the number, the darker the roast.


  • Acidity

    Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.


    The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.


    Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.


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