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This aromatic coffee starts with the subtle sweetness of lemon and honey and finishes with smooth chocolate and cinnamon flavors. Distinct for its mellow, nutty and smooth balanced character.
This decaffeinated coffee comes from the Marcala region of Honduras. Decaffeinated by the Royal Select water process in order to preserve the most flavor possible.

Varietals: Caturra, Catuai, Pacas, Bourbon
Altitude: 1,300 to 1,700 meters
Process: Hand picked, wet-hulled, Royal Select Decaf
Grade: Strictly Hard Bean
Certified: Organic – Fair Trade

Mayan Decaf

  • Coffee Decaffeination:
    The Royal Select Water Decaffeination process uses clean, pure water from the highest mountain in Mexico. The green coffee beans are immersed in water in order to extract the caffeine. The water contains the soluble components of the coffee beans which hold the elements of the individual coffee's flavor, so that during the extraction of the caffeine the beans maintain their original taste components. The resulting coffee is 99.9% caffeine free. Once the process is finished the beans are dried and packed. We have found that this ultra modern Mexican plant produces the purest and cleanest decaf coffee. In addition, the process can be performed on relatively small lots of coffee - this means top quality coffees, rather than volume coffees - can be decaffeinated.

    Coffee Grading in Honduras:
    Honduran coffees are graded based upon the altitude at which they were grown and classified as either Strictly High Grown (SHG), High Grown (HG), and Central Standard. Coffee trees grown in select mountainous regions in altitudes between 4,000 and 6,000 feet of elevation are considered specialty coffees. The low temperatures and high altitudes aid in producing a slow maturing fruit as well as a harder, denser bean. High Grown (HG) coffee grows at altitudes between 2,000 and 3,900 feet above sea level, and Central Standard below an altitude of 2,300 feet in a warmer climate. Once the coffee is harvested, the raw beans are all hand sorted by what is called the European Preparation (EP), to remove any defective beans and foreign material
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