Sweet Maria's Decaffeinated Coffee Offerings

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Decaf Coffees

Follow this link for more information on decaffeination processes. For more information on the Natural Decaf (Ethyl Acetate) process, here is an article. For more information on CO-2 Process, check this out.

Good news or scarey as heck? Geneticists are working on a plant that will grow coffee with no caffeine content, thus needing no processing to remove the caffeine as all decaf is currently. Is this good? It means no factory process to remove caffeine. It also could mean contamination between natural unmodified trees and modified ones. Coffee is very complex in terms of it's chemical makeup: it has over 800 compounds contibuting to the flavor, more than any other beverage. Can you turn off one genetic attribute and not affect others? We shall see the results from the current research work (being conducted in Hawaii).

The Decaf Processes: Green coffee is decaffeinated before roasting. This process changes to color of the green coffee: it varies from light brown (Natural and CO-2) to very dark brown ( MC and Swiss Water Process -SWP- decafs). We are listing a new, exciting decaf coffee as WP -Water Process ... new because it comes from a source other than Swiss Water and exciting because the cup quality is superb.

Decaf coffee roast faster than non-decaf coffees. Part of the differences in how a decaf roasts are due to the physical changes the coffee has experienced in the decaffeination process. But in an air roaster it is also affected by the smooth surface of the bean, which allows more air to flow around the coffee without transfering the roaster heat to the bean. This smooth appearance is due to the fact that decaffeination removes much of the thin chaff silverskin from the outside of the coffee. As a plus, decaf produces little chaff that will collect in your air roaster chaff collector.

Because of the darker color of decaf coffees, especially the very dark SWP ones, it is difficult to roast decaf by judging the color. It's best to pay attention to the sound of the cracks and the roast aromas. It takes a few roasts to understand these sights and smells, but its a fun process and even if the coffee comes out a bit too light or too dark, it will still be freshly home roasted! And that beats most store-bought coffee any day!

Decafs can have a lower 1st and 2nd crack temperature, and can progress faster between the cracks. You can also see oils emerge a few days after roasting a decaf despite the fact that you did not reach 2nd crack (the usual reason you would see oils emerge). This is because the bean structure of a decaf is more fragile after the process, and the cell walls in the coffee tend to rupture at a lower temperature, allowing oils to migrate to the surface. As with all coffees, oils stale when exposed to oxygen, soit is preferred that your coffee is not oily on the surface ... but for darker roasts and decafs it is unavoidable.

Our Decaf Coffee Offerings: (You will need to read the reference page to interpret terms and numbers used below

Colombia WP Decaf - Huila Pitalito
Country:	Colombia	Grade:	Excelso	Region:	Pitalito Region, South Huila	Mark:	Fairfield
Processing:	Wet Processed, then WP decaf.	Crop:	August 2008 Arrival	Appearance:	0 d/300gr, 16-18 Screen	Varietal:	Caturra
Notes:This is from a special lot of from the Pitalito area of Huila, that was basically overstock. There was too much, and it seemed wise to send a portion of it for Water Process decaffeination in Mexico than try to sell it all non-decaf. In recent years we have been buying some remarkable coffees from this region of South Huila department, and in fact our most recent Cup of Excellence coffee is from the same area. So what we have here is a verified solid coffee in non -decaf form, that retained great sweetness and balance through the decaf process. (While there is often the strong possibility of a coffee going "flat" at the decaf plant, losing all its origin character, it always helps to start with a great coffee. Traditionally, brokers bought decaf from the plant, coffee supplied from lower grade "stocklots" by the decaffeinator themselves. The results were never very impressive. Now we are able to designate high quality lots, and get these kinds of results). This Pitalito coffee has great brightness in the lighter roasts, as much as any decaf Colombia lots we have ever had, and I dare say it keeps pace with some fine quality non-decaf Colombia offerings. The aromatics are fairly mild, but have marked sweetness, nutty roast tones, and hints of citrus. There are more toasty nut notes in the wet aromatics, with vanilla and sweet apricot. This cup is quite lively and bright at C+ roast levels, reminding me of the really nice Ethiopia decafs. In fact, some might want to take this to FC roast to tone down the cup. I found my favorite roast was FC, before 2nd crack, where the cup had the most balance. The aftertaste has a well defined, cleanly-disappearing sweetness. The body is fairly light at C+, which is not at all a negative because it suits the brisk nature of this cup. It rounds out considerably at FC roast.

Intensity/Prime Attribute:Medium Intensity /Brightness at C+. Balance at FC
Roast:City+ to FC if you want to tone down the brightness a bit)
Compare to: This Huila cups like a Huila: it seems to have forgotten that it was sent to Mexico and decaffeinated.

Colombia WP Decaf - Huila Pitalito

$5.50

$10.45

Limit 2 pounds

Costa Rica Monte Crisol WP Decaf
Country:	Costa Rica	Grade:	SHB	Region:	Central Valley	Mark:	CoopPalmeras
Processing:	Wet-Process, then WP Decaf	Crop:	October 2008 Arrival	Appearance:	.4 d/300gr, 17-18 Screen	Varietal:	Mixed
Notes:Monte Crisol has never been a coffee that I loved as a regular non-decaf offering. It's a basic coffee, and you will see it offered at some ho-hum sources. So I wasn't jumping up and down at the offer of a decaf version, but somehow I think this is actually a better cup that any non decaf lot I have tasted. Is it possible that decaffeination can improve a coffee? Naw. But this cup does offer some support to that argument, if I ever cared to make it. It's a coffee from the Macro Mill (joke) called Coop Palmeras in the Central Valley of Costa Rica, who produce about 50,000 bags a year of coffee. Compare it to our Micro Mill sources, some of whom produce 100 bags, some 200, some 50. It's a whole different world. But the dry fragrance here is nice: nutty and fruited. There's a little molasses sweetness and mild chocolate as well as macademia nut in the wet aroma. The cup is moderately bright, with soft "chocolate fudgesicle" flavor, while there are malt and vanilla flavors in the mid-range. To maximize these qualities, I recommend keeping the roast light. City + is plenty for this coffee, and retains a bright, lively character, and that twist-of-lemon accent.

Intensity/Prime Attribute:Mild intensity /Clean cup, nuts and a bit of fudgesicle!
Roast:City+ for the cup I describe. I notice more roast oil comes to the surface on this coffee than others.
Compare to: A nice, sweet, clean, mild decaf.

Costa Rica Monte Crisol WP Decaf

$5.50

$10.45

$23.93

$45.65

$84.70

Ethiopia Organic Natural Djimma WP Decaf
Country:	Ethiopia	Grade:	4	Region:	Djimma (Djimmah)	Mark:	Water Process Decaf
Processing:	Dry-Processed, then WP Decaf	Crop:	August 2008 arrival	Appearance:	.4 d/300gr, 16-18 Screen	Varietal:	Shortberry types
Notes:Inevitably, if we try to name this coffee accurately it is going to end up as a tongue twister; why not just make up fanciful names like Abyssinia Delight or African Trader or ... well, I would rather just stick to the facts, and in this case the facts are: certified Organic Dry-processed (aka Natural) coffee from the Djimma region, processed for decaf using the Water Process (WP) method. Now that's not so confusing, is it. To make it more difficult, we use the term Natural to mean Dry-Process, as many do in the coffee world. Why? Because the name was too long! Unlike other uses of the term Natural (i.e. empty claims on food labels), it DOES man something specific in coffee; drying whole cherry without removing the skin. This is a very fruited, Ethiopia coffee. It's bright, aromatic, somewhat spicy, fruited. The body is fairly light, but suits the tea-like qualities of the cup. This decaf Djimma has all the top-end bright notes and floral-fruit flavors intrinsic to a really good Sidamo. I has medium body, nice aromatics of fruit, wild-honeyed roast tastes, with a long finish. There are orange-marmalade citric notes, and a bit of syrup in the finish. There is a unique spiciness in this cup, similar to the blend of mulling spices used for hot apple cider. If I cupped this blind I would not suspect it was decaffeinated but form some slightly odd aromatic hints. But in the cup, it's an amazing decaf coffee.
Intensity/Prime Attribute:Mild-Medium intensity / Great aromatics, a "fruit bomb" coffee.
Roast:City+ to Full City+: works best as a lighter roast for brewed coffee. Note that this coffee seems to roast rather quickly, and seems to pass from 1st to 2nd crack more rapidly than other decaf lots. Why? I dunno. It's great decaf, period
Compare to: Highly aromatic, fruited decaf cup. For more info on the Water process and other decaf methods, see my article: http://www.sweetmarias.com/health.eco.html

Ethiopia Organic Natural Djimma WP Decaf

$5.70

$10.83

$24.8

Limit 5 pounds

Guatemala Huehuetenango WP Decaf
Country:	Guatemala	Grade:	SHB	Region:	Huehuetenango	Mark:	MAM
Processing:	Wet-Process, then water process decaf	Crop:	August 2008 Arrival	Appearance:	.4 d/300gr, 17-18 Screen	Varietal:	Catuai, Typica, Bourbon
Notes:This is a water process decaf that was sent directly to the decaffeination plant in Mexico from the highlands of Huehuetenango department. It's not an estate lot, but a mix of farms. Yet it retains typical Huehue character, and tastes like a good, non-decaf Huehue lot. The dry fragrance has apple ester notes and hazelnut. Sometimes this fruitiness is the result of the decaf process, and shouldn't be there in the aromatics, but in this case it is from the coffee: it comes through in the wet aromatics too. In addition, the aroma is very sweet, and in the cup flavors the theme is continued ... classic cup character tinted with fruit and nut accents. I get a slight raspberry note in the City+ roast, and overall the character is bright, lively and high-toned. The aftertaste is brief, clean and pleasant, while the body is,as with most nice Guatemala coffees, light-to-medium. Overall, this cup echoes perfectly it's non-decaf counterpart, and has good Huehuetenango origin character.
Intensity/Prime Attribute:Medium intensity/ Good brightness, fruit and nut notes
Roast:City+ is the most lively, Full City and darker have good tangy chocolate notes.
Compare to: Non-decaf Huehuetenango lots.

Guatemala Huehuetenango WP Decaf

$5.70

$10.83

$24.80

$47.31

$87.78

Kenya AB Auction Lot WP Decaf
Country:	Kenya	Grade:	Auction Lots	Region:	2 growing districts (see description)	Mark:	Auction Lots
Processing:	Wet-Processed, then Water Process Decaf	Crop:	October 2008 Arrival	Appearance:	0 d/300gr, 17-18 Screen	Varietal:	Selection 28, 34
Notes:Water process decafs have really performed amazingly well, and some of the brightest coffees, Ethiopia Sidamo, Yirga Cheffe and Kenyas, have been among my favorites. Here is an Auction lot Kenya that has retained it's punctuated, bright character, which would be considered something of a miracle with the older water decaf methods. Normally, a Kenya decaf would come from a bulk lot, but in this case it is from top tier Auction Lot coffees, and I think it shows in the cup. But Kenya Auction coffees come in small lots, so to have enough to send to the decaf plant, 2 had to be combined. They are from Muranga and Neri districts, and are AB lots, meaning slightly smaller bean size than AA. The AA or AB grade has nothing to do with cup quality, and oftentimes an AB can be much better than an AA. The dry fragrance is unsually sweet, and has mild citrus (orange and kumquat) influences. Water process decafs often have an unusual syrupy sweetness, like a light cane sugar or molasses, and I get that in the fragrance here. The cup has a blend of citrus juices. Initially, it seems quite muted and mild, but it really intensifies a lot as it cools. There is bright and lively lemon (turning toward lime as it cools), and it has a hint of red grapefruit too. The mouthfeel is medium in thickness, and a bit doughy. This is an ideal coffee for drip brew, but might be a bit sour in decaf espresso, and even in the AeroPress. (I will need to test that, which I haven't as of yet). It finishes with a candy-like sweetness, and overall it is one of my favorite decaf arrivals in the books at this point!
Intensity/Prime Attribute:Medium-to-bold intensity / Extraordinary aromatics, sweetness, complexity.
Roast:City - City +: The coffee works at all roast levels, but with proper rest the complexity is at it's acme a bit lighter. At this lighter level, the coffee won't look as pretty as it does at FC+, more surface texture and patchy coloration.
Compare to: Milder non-decaf Kenya auction lots.

Kenya AB Auction Lot WP Decaf

$6.30

$11.97

$27.41

$52.29

$97.02

Mexico Organic Oaxaca WP Decaf
Country:	Mexico	Grade:	HG	Region:	Oaxaca	Mark:	Organic Certified, Cepco Coop
Processing:	Wet Process, then Wp decaf	Crop:	August 2008 Arrival	Appearance:	0 d/300gr, 17 screen	Varietal:	100% Typica
Notes:Along with the really good, small-farm coffees from Chiapas, Oaxaca coffees are my favorite. This coffee originates from a cooperative lot from Mexico's Oaxacan state, and is then decaffeinated using the water process method in Mexico. And I was excited when I cupped this coffee … even if a big decaf cupping is not always my favorite table of samples to evaluate. This was a real standout, with a very balanced, clean cup, mild milk chocolate notes, and a modicum of brightness. It was the nuances in the cup that I rarely find in decafs, and especially a suggestion of citrus brightness in the finish at C+ roast .... The roast taste at a City+ roast is excellent; vanilla with a bit of almond nuttiness, and the brightness in the cup is there too, hinting at its origin as a true high-grown Chiapas. This also does quite well with a Full City + or light Vienna roast treatment, turning sweetly pungent at the darker levels. Mild, balanced, drinkable. And certified Organic to boot.
Intensity/Prime Attribute:Mild intensity / Roast taste, firm acidity, nuanced cup
Roast:I had very good roasts at City+ to Full City; The body is light at all roast stages; the roast flavors at Vienna are pleasantly carbony and sharp.
Compare to: A balanced Oaxaca cup profile in decaf form.

Mexico Organic Oaxaca WP Decaf

$5.70

$10.83

Limit 2 pounds

Panama Boquete WP Decaf "Panamaria"
Country:	Panama	Grade:	SHB	Region:	Boquete	Mark:	Panamaria WP Decaf
Processing:	Wet-processed, Water-process decaf	Crop:	August 2008 Arrival	Appearance:	0 d/300gr, 17-18 Screen	Varietal:	Red Catuai, Typica
Notes:It used to be that water decafs were generic coffees; you really couldn't verify that the source coffee was a good cup, or even specialty coffee at all! It was possible for large roasters to send their own lots to Swiss Water for decaffeination, but that was impossible for everyone else. Now we have been able to buy coffees that we cup as regular coffees and verify the quality, then re-cup after decaffeination to see the effect of the process. Panamaria is a really nice mix of Boquete Estate coffees that has placed in the Panama Coffee Competition in years past. As a Water Process decaf, it really preserves the primary cup character, the acidity and brightness of the cup. This is a sweet little cup, delicate, floral, a little simple but really nice! It's just amazing how much of the delicate brightness of the excellent Panamaria coffee is preserved after the decaffeination process. The fragrance and aroma have both citrus and floral elements. The cup has a light body, and great zesty brightness. Lemon and jasmine blossom come through. The aftertaste is crisp and brief, which suits this bright, refreshing cup character quite well.
Intensity/Prime Attribute:Mild intensity / Bright, crisp
Roast:City + is ideal to keep in the strong suit of this cup profile: crisp and bright.
Compare to: Floral and citric Central with light body.

Panama Boquete WP Decaf "Panamaria"

$5.60

$10.64

$24.36

$45.92

$86.24

Papua New Guinea Peaberry WP Decaf
Country:	New Guinea	Grade:	PB	Region:	Eastern Highlands	Mark:	Kimel Plantation
Processing:	Wet Processed	Crop:	August 2008 Arrival	Appearance:	.4 d/300gr, 17-18 Screen	Varietal:	Typica
Notes:Papua New Guinea occupies the Eastern half of the island it shares with the Indonesian province of Irian (no organized coffee production originates from Irian) There can be a huge range of cups from Papua New Guinea, and the so-called Plantation coffees represent the cleaner character of the coffee produced on the island... more like a good Central American than part of the Indonesian profile. The Organic PNG coffees have the more natural, rustic cup character. The plantations are larger farms that have their own coffee processing wet mills, so they are able to control all the variables of production better than the small farm "coffee gardens." Kimel is offered broadly in the US now via the brokerage Royal, and is a solid coffee. But some lots have cupped very "green" and underdeveloped in character, others can be flat and uninteresting. This is the second time the coffee has been available as a water-process decaf lot, and the results are quite favorable. It's a very balanced cup, with good dense body, but also bright floral and fruit hints in the cup. There's a touch of cedar, brown sugar sweet notes, root beer, anise, and a lingering finish that has sweet basil qualities. It's actually quite nuanced for a decaf, and the aftertaste is outstanding.
Intensity/Prime Attribute:Mild intensity /Sweet cup with balance, interesting nuances
Roast:City to City + achieves the sweetness and bright notes.
Compare to: A bright, sweet and clean PNG, unique and not much like its Indonesian cousins (Sulawesi, Sumatra, Java).

Papua New Guinea Peaberry WP Decaf

$5.50

$10.45

$23.93

$45.65

$84.70

Rwanda Butare Bourbon WP Decaf
Country:	Rwanda	Grade:	Estate Grade	Region:	Butare, Western Rwanda	Mark:
Processing:	Wet-Processed	Crop:	October 2008 Arrival	Appearance:	.2 d/300gr, 16-17 Screen	Varietal:	Bourbon Cultivar
Notes:This is a Butare-region coffee from western Rwanda, and the coffee is nearly pure Bourbon varietal from a range of 1500-1800 meters. My flavortite Rwanda lots in the past years have been this area (Buramera in particular), and the fact that it is from such high altitude, and that is traditional Bourbon culitivar ... well those are the perks of Rwanda coffee. The country was planted extensively in Bourbon and was not an innovative coffee-producer in the years when all the new hybrids were being pushed ... a blessing in disguise that they missed this trend. There was extra selection done to prepare this lot for export. This lot was specifically hand-prepared at a milling factory that has a UV cleaning (color sorting) and grading facility. UV also detects any potato-taste in coffee, a problem that can sometimes occur in Rwanda lots. Then it was sent for decaffeination using the non-chemical water process method, and survived with great Rwanda cup character. The cup is very balanced, like it's non-decaf counterpart, with pastry-like sweetness in the dry fragrance and floral aromatics when wet. The cup is, again, balanced, well-structured. At a City+ roast it has lively acidity, tangerine citrus notes, a delicate floral component, and finishes with a hint of pancake syrup (you know, the fake stuff). At FC roast, I made one of the absolute best Single Origin decaf espressos I have had with this coffee! I highly recommend it for espresso uses, or as part of a low-caf espresso.
Intensity/Prime Attribute:Medium intensity /Classic balanced cup with citrus accents
Roast:City+ to FC. I prefer the medium City+ for brewing, and FC to FC+ for espresso.
Compare to: Balanced brightness, and doubles as a great decaf espresso coffee. For more info on the Water process and other decaf methods, see my article: http://www.sweetmarias.com/health.eco.html

Rwanda Butare Bourbon WP Decaf

$6.00

$11.40

$26.10

$49.80

$92.40

Sumatra Mandheling WP Decaf
Country:	Sumatra	Grade:	1	Region:	Mandheling	Mark:	None
Processing:	Semi-washed, then water process decaf	Crop:	August 2008 Arrival	Appearance:	.4 d/300gr, 17-18 Screen	Varietal:	Typica (Sumatra), Catimor
Notes:This is another coffee that originated with an excellent Sumatra lot brought into the U.S., and then was sent to water-process decaffeinator in Mexico. I cupped quite a few Fair Trade, Organic and FTO lots to pick out this one, which is a standard Grade One Mandhling that survived the decaffeination process with a lot of good origin flavor intact. The results are impressive; not so much when the cup is hot (perhaps it loses a step on the non-decaf Sumatra in this respect), but as it cools. It has great espresso use to create low-caf or decaf blends with body and depth. I like it as a straight decaf espresso too when roasted about 20 seconds into 2nd crack. It is very much a Sumatra cup profile but a bit cleaner and less earthy than its non-decaf Mandheling counterpart. It certainly beats than pants off any SWP Sumatra I have cupped this year.
Intensity/Prime Attribute:Medium intensity / Rustic sweetness, low acid, body
Roast:Full City to Full City +.
Compare to: Low acidity, heavy body, good rustic sweetness. Most like the Brazil decaf, if you need a comparison

Sumatra Mandheling WP Decaf

$5.70

$10.83

$24.80

$47.31

$87.78

Sweet Maria's Decaf Espresso "Donkey" Blend
Country:	Brazil,Sumatra, Ethiopia + ___	Grade:	Top Grade	Region:	Variety	Mark:	WP Decaf and Natural Decaf
Processing:	Wet-processed, Dry-Processed	Crop:	All current-new crop	Appearance:	1 d/300gr, 16/17 scr	Varietal:	Varies
Dry Fragrance (1-5)		NA	Notes:People have requested that we offer a pre-blended espresso, a decaf counterpart to the Espresso Monkey blend. Working under the codename of the "Donkey Blend" (don't ask how all these ridiculous names started ---I think it was George's fault) we came up with this. It is intended to be used several ways. As an all-decaf espresso blend I wanted it to work well under a wide variety of roasting conditions, in terms of both lighter Northern Italian type espresso roasts (the equivalent of a Full City to Vienna Roast) and the darker Southern Italian type roast (roasted to a French roast). I also wanted a good espresso from both air and drum roasters, and I wanted good crema. This is a lot to ask from a decaf, but I think this blend works very well. While origin tastes are muted in decafs, I think the bittersweet roast tastes from this blend are very good. My second focus was having the blend not have too much character so that it can be used as a base blend for a "low-caf" espresso. This means it should work well as 50-75% of your blend where you add other caffeinated coffees to give more aromatics and flavor: my choice would be a Ethiopian Harar, or a Central American (see our Blending Basics article for more). Why do we call this Donkey Blend? Frankly, I can't remember .. it just is...
Wet Aroma (1-5)		NA
Brightness - Acidity (1-10)		NA
Flavor - Depth (1-10)		NA
Body - Movement (1-5)		NA
Finish - Aftertaste (1-10)		NA
Cupper's Correction (1-5)		NA	Intensity/Prime Attribute:Medium / Balance, fruit
add 50		50	Roast:As with all decafs, remember they roast faster and have the propensity to get away from you and end up darker than you expected. So attend to the roaster and stop the roast manually if possible to get it just right. Roast preference with espresso is up to you. I personally prefer the lighter N. Italian roast -just a bit mire than a Full City.
Score (Max. 100)		NA	Compare to: Good, balanced, clean sweet espresso!

Sweet Maria's Decaf Espresso "Donkey" Blend

$5.60

$10.64

$24.36

$46.48

$86.24

Tanzania Ruvuma Peaberry WP Decaf
Country:	Tanzania	Grade:	Peaberry	Region:	Ruvuma, South Tanzania	Mark:	Schluter
Processing:	Wet Processed	Crop:	October 2008 Arrival	Appearance:	..2 d/300gr, 16-17 PB Screen	Varietal:	Arusha, Bourbon
Notes:Coffees from South Tanzania have a few advantages that result often in better cup quality. It might not be romantic to list "transportation" alongside "terroir" as major factors in cup quality, but indeed it is. With coffee, it matters little loamy the soild was, not high the elevation of the farm, how ripe the cherry was when harvested, how carefully it was wet-milled, if it gets packed in a container that gets steamed for a couple weeks in a humid port city. Typically, Tanzania pebearry lots were from the northern districts near Kenya actually have a shorter trip to port in Dar Es Salaam, but somehow suffer so much more in the process. Southern district coffees from Ruvuma province, collected and milled in cities of Songea and Nyamtimbo face a longer trip but miraculously survive it better. The key might be logistics, or the fact the coffees are better treated in drying, and in particular the rest period when coffee remains in it's parchment shell for 30-60 days before being hulled, sorted, measured for density, and bagged for export. This period is crucial to allow moisture to be distributed evenly in the coffee, to achieve physical stability in the green seed. For this decaf lot, surviving the trip is just the first challenge. Once here, it is sent down to the water process plant in Mexico to remove the caffeine using the non-chemical, water filtration method. While this (and all) decaf methods are traumatic to the coffee, and to the final cup quality, a few survive it like champs. This Tanzania PB Nyamtimbo Ruvuma is one of them. The acidity (the bright, effervescent, lively quality in the cup) comes through as if it had never been decaffeinated, even more so than some of our recent excellent Kenya decafs. The dry grounds has a lightly fruited cherry scent, while the wet aroma has a light molasses and caramel sweetness. (Molasses sweetness is often a product of the decaf method). The cup has a fruited, flame grape sweet flavor, turning to gingerbread in the aftertaste. It has fairly light body overall, and quite a sustained aftertaste.
Intensity/Prime Attribute:Medium intensity / Excellent sweet fruited brightness.
Roast:City+ to FC
Compare to: East African brightness (Kenya-like) in a decaf coffee. For more info on decaf methods, see my article: http://www.sweetmarias.com/health.eco.html

Tanzania Ruvuma Peaberry WP Decaf

$6.00

$11.40

$26.10

$49.80

$92.40

South America: Bolivia | Brazil | Colombia | Ecuador | Peru

Decafs: Water Process, Natural Decafs, MC Decafs, C0-2 Decafs

Robustas: India Archives: A - COL | COS - F | G - K | L - P | R - S | T - Z | 2005-2006 | 2004 -2003 | 2001-2002 | Pre-2000
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