Decaf
Despite the bad rap that decaf gets, this lovely bean holds its own against caffeinated coffee when used fresh. Malty with a cocoa bitter-sweetness, rich caramels and smooth with low acidity. To maintain our organic practices we only use decaf that has been decaffeinated using the Swiss Water Process. Learn more about this amazing way to decaffeinate coffee. COOPERATIVE | COMSALOCATION | La Paz region, Western HondurasMEMBERS | 1637 +/- Members (Male 1,195 , Female 442)MASL | 1200 - 1600
Available Sizes & Prices
250g: $20.63
500g: $39.00
1kg: $75.00
Prices updated:Regional Comparison: Honduras
Brewing Guides
Hario Switch
if sour: reduce clicks by 2–4 (finer), or raise temp 1–2°C and/or extend steep 15–30s; if bitter: increase clicks by 2–4 (coarser), shorten steep or lower temp 2–3°C
Brewing Steps
- 1. Bloom with 30g water for 30 seconds
- 2. Pour to 120g by 0:45 (gentle concentric pours to maintain even saturation)
- 3. Pour to 240g by 1:30, stir once gently, close lid and steep until 2:30
- 4. Flip the Hario Switch at 2:30 to drain (~20–30s). Total time ~2:50–3:00. Serve immediately
Pro Tips
- 💡 Use the Switch to separate immersion from filtration: a short, controlled immersion preserves caramel sweetness and body while draining cleans up clarity.
- 💡 Aim for even distribution when dosing and a single gentle stir after the final pour; fresh grind (within 1–2 days) will maximize chocolate/caramel notes in this decaf.
Sour → grind finer by 2–4 clicks, raise water temp 1–2°C, or extend steep 15–30s. Bitter → grind coarser by 2–4 clicks, reduce steep/drain time, lower temp 2–3°C, and avoid over-agitation.
Want a personalized brewing guide?
Get Custom AI Brewing Guide