Traditional Chemical Decaf?
Sweet Maria’s has deliberately avoided offering traditional chemical decaf ever since we started out in 1997. I researched the decaf methods and chose to avoid these coffees based largely on the fact that the decaffeination plant is a nasty place.
Traditional chemical decaf is called a “direct contact decaf method” where the decaffeinating chemical contact the coffee, attaches to the caffeineAn alkaloidal compound that has a physiological effect on humans, and a bittering taste. It is found throughout the coffee plant but is more concentrated in the seed... and then is flushed from the coffee along with the caffeine. Through the ’70s the chemical used was Trichloroethylene. But now the chemical decaf is processed mostly with Methylene Chloride. It is used in other food processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... methods and is allowed by the USDA to remain in food at a concentration of 10 PPM (Parts Per Million). Our Natural decaf is also a chemical “direct contact” method using naturally-derived Ethyl AcetateA chemical decaffeination process, but one using a mild type with low toxicity. It sometimes imparts fruity flavors to the coffee. This is a "direct contact method" of....
In contrast, Swiss Water Process and Carbon Dioxide ProcessA decaffeination method where beans are placed in a liquid bath of highly-pressurized CO2. As I understand it, supercritical CO2 acts as the solvent penetrating the coffee and... are “indirect decaf methods.” In these methods the organicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms... content of the coffee, including the caffeine, are stewed out of the raw coffee, then that liquid is decaffeinated using CO2 or water filtration. Its no wonder these methods require great refinement of the process and high operating standards because they are so much more brutal on the quality of the coffee.
So why in the world are we considering offering one or two Methylene Chloride Decafs now, and with other options available? Well, first of all, I am just pondering the issues and would like your feedback on the issues. But here’s the scoop:
The first reason is Cup Quality, our Mantra here at Sweet Maria’s. Lately I have been cupping
Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... MC Decafs and have found cup quality I did not know was possible in decafs. These are all German-processed decafs, known to the best. One particular Ethiopian Yirgacheffe was simply extraordinary. I am not saying that all MC Decafs are better. But sometimes this method, especially the German-processed ones, can protect the cup quality of the raw coffee better than other methods, especially the indirect process ones.
The second reason is that German-processed coffees are held to extremely strict standards of the European community and they exceed them. Being incredibly health- and environment-conscious, the EU allows 2 PPM residual Methylene Chloride in the raw coffee, but these decafs test invariably at less than 1 PPM. I also trust that the environmental standards and emissions allowances in Germany are as strict (and this is one area I am making an assumption).
Lastly is a well-known fact that all these MC residual standards are a bit of a moot point in coffee. The fact is, nobody is ever going to consume any of this chemical because it is so incredibly volatile that it dissipates in an oxygen environment under room temperature. Consider that it is roasted in a 450-550 degree environment and then brewed at 200 degrees. Residual MC is not been the issue, and never has been for me.
So my bias against MC decaf initially was environmental issues, and I still make decisions about coffee based on environment regularly. But the World Health Organization states “Concerning risks to the environment and with the exception of accidental spills, use of Methylene Chloride has no significant impact on the environment.” And I would never consider an MC decaf processed under less stringent standards. As a test I will be stocking a limited amount of this remarkable MC Decaf Ethiopian. Please try it (or not) and let me know by email what you think about this issue! —[email protected]
Aged SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body...
We have finally found a great lot of Aged Sumatra, and its no wonder that it comes from our trusted source, Pwani Exports. If you were with us a year ago you may remember the last lot of Aged Pwani MandhelingA trade name used for wet-hulled Sumatra coffees. It is an area and a culture group as well (spelled Mandailing often) but there is not as much coffee.... It was sweet and chocolatey, with no acidity
Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... to speak of and a mild finishSimilar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We.... This was in great contrast to the Aged Java
There are several types of Abyssinia variety coffee, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety..., which was intensely pungentRefers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character,... and smokeyUsually a defect of roasting, or of green coffee processing, smokey notes are sometimes found as a positive flavor in a few exotic coffees; This smell and flavor..., with an aggressive bite that would rank it among the most intense coffees. This new Aged Pwani is less aged than the previous lot, and hence the color is a brown-orange (the previous was a bright orange
Orange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range...). But the cup is chocolatey and mild, and its great in any roast ranging from medium City to Vienna or darker. It will also make an intriguing blender as the Java component in a MokhaThe Yemeni type of coffee, both in terms of the family of cultivars planted there, and the general trade name.: Mokha Yemeni type of coffee, both in terms... Java blend, with Ethiopian Sidamo, Harar or a Yemeni coffee as the Mokha. For those who desire the full-bore Aged Java, and its insanely intense bite, we hope to have some more of that in early November.
Sweet Maria’s in Print
We provided some coffee to a well-known chef a while back, but I wasn’t quite sure at the time exactly what he was using it for. It turns out that Marcus Sameulson uses lightly toasted coffee as an astringentAstringency is a harsh flavor sensation, acrid flavor, that provokes a physical reaction on the toungue, the tactile feeling of papery dryness. It can have saltiness, sourness and... flavor componant in a Chocolate
A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of... Ganache Cake desert, to contrast the cream and chocolate. Yes, that’s basically undrinkable lightly baked coffee, and it is coated with sugar. The recipe was featured in the October issue of Gourmet Magazine …for those of you who no longer want to deal with the roast smoke, and are going to consume your coffee nearly raw! The recipe is reproduced on our web page on the Coffee Library page: www.sweetmarias.com/articles.shtml
1000-Central American 1 lb 2 lb 5 lb
Costa Rican Dota Conquistador 99-00 $5.60 $10.64 $24.36
Costa Rican Tarrazu La Minita 99-00 $6.95 $13.21 $30.23
Costa Rican La Pastora Tarrazu 99-00 $4.80 $9.12 $20.88
Costa Rican Las Frailes Tarrazu $4.80 $9.12 $20.88
GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... Antigua La Tacita EstateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... $6.00 $11.40 $26.10
Guat.Fraijanes Org.-La Montana Estate $5.20 $9.88 $22.62
Guatemala Huehuetenango -Dos Lagos $4.70 $8.93 $20.45
Guatemala Huehuetenango -Catinil $4.80 $9.12 $20.88
Guatemala SHB HHT MaragogypeMaragogype is a mutation of Typica coffee and was discovered in Brazil. The Maragogype is a large plant with big leaves, low production and very large fruits (and... $5.65 $10.74 $24.58
Guatemala Organic FT Huehuetenango $5.10 $9.69 $22.19
Guatemala Oriente -Tres Marias $4.75 $9.03 $20.66
Mexican Oaxaca Pluma -Fino Rojas $4.80 $9.12 $20.88
Mexican Organic Pluma -Loxicha $5.00 $9.50 $21.75
Mexican Organic-Finca Santa Anita $4.70 $8.93 $20.45
Mexican San Pablo Tres Flechas $4.70 $8.93 $20.45
Nicaraguan SHG La Illusion $4.70 $8.93 $20.45
PanamaPanama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the... Boquete -La Berlina Estate $5.10 $9.69 $22.19
Panama Hartmann Songbird 99-00 $4.75 $9.03 $20.66
Salvador Organic-Los Naranjos $5.00 $9.50 $21.75
Salvador PacamaraAs the name implies, Pacamara is a large bean cultivar, a cross between Pacas and Maragogype with unique flavor properties. This variant originated in El Salvador in 1958,... -“Desolo Fancy” $5.00 $9.50 $21.75
1020-South American 1 lb 2 lb 5 lb
BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... Cerrado-Monte Carmelo $4.40 $8.36 $19.14
Brazil Monte Alegre- Wet ProcessWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... $4.70 $8.93 $20.45
Colombian Popayan ExcelsoA Colombian coffee grade referring to screen size of 15-16. In the traditional bulk Arabica business, Excelso is a step below the large bean Supremo grade, which indicates... $4.50 $8.55 $19.58
Colombian San Augustin Huila $5.20 $9.88 $22.62
Colombian Tuluni SupremoA Colombian coffee grade referring to screen size of 17-18 screen. In the traditional bulk Arabica business, Supremo was the top grade Colombia, with Excelso one step below... 18+ $4.80 $9.12 $20.88
PeruPeruvian coffees have Central American brightness but in a South American coffee flavor package overall. The good organic lots do have more of a "rustic" coffee character.: Organic... Org Chanchamayo La Florida Coop $4.70 $8.93 $20.45
1040-African- Arabian 1 lb 2 lb 5 lb
Ethiopian Djimmah Gr 5 $4.40 $8.36 $19.14
Ethiopian Harar Gr5 Horse $5.50 $10.45 $23.93
Ethiopian Sidamo Gr.5 99-00 $5.00 $9.50 $21.75
Ethiopian Yirgacheffe Gr2 $5.50 $10.45 $23.93
KenyaKenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... AA Kathangiriri Estate 99-00 $5.40 $10.26 $23.49
Kenya AA Mweiga Estate 99-00 $5.00 $9.50 $21.75
Kenya AA Samburu Estate 99-00 $5.45 $10.36 $23.71
Tanzanian PeaberryA peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having... 99-00 $5.20 $9.88 $22.62
YemenYemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade...: Technically,... Mokha Mattari $7.00 $13.30 $30.45
Yemen Mokha Raimi $6.90 $13.11 $30.02
Yemen Mokha Sana’ani -Saihi $6.90 $13.11 $30.02
Zimbabwe
Zimbabwe, formerly known as lower Rhodesia until independence in 1980, has produced great coffee since production was introduced in the 1960s. Like Zambian coffees, these coffees are often... AAA Pinnacle $5.60 $10.64 $24.36
1060-Indonesian- Indian 1 lb 2 lb 5 lb
Indian Monsooned Malabar AA $5.50 $10.45 $23.93
Indian Pearl Mountain Est. Peaberry
The Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the... $5.20 $9.88 $22.62
Java Govt. Estate Kayumas $4.80 $9.12 $20.88
Myanmar ArabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the... -Rubyland Peaberry $3.50 $6.65 $15.23
Papua New GuineaPapua New Guinea (PNG) occupies the eastern half of the island it shares with the Indonesian province of Irian Jaya, part of Indonesia. The two primary areas for... A Org-Shade $5.20 $9.88 $22.62
Papua New Guinea Purosa AA $5.60 $10.64 $24.36
SulawesiSulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial... Toraja Gr.1 00 $4.80 $9.12 $20.88
Sulawesi Rantepao (Monsooned) $6.10 $11.59 $26.54
Sulawesi Sulotco Est.-Wet Processed $5.40 $10.26 $23.49
Sumatra Mandheling Gr1 DP $5.00 $9.50 $21.75
Sumatra Mandheling-Special Triple Pick $5.20 $9.88 $22.62
Sumatra Organic Gayoland.Gr1 $5.50 $10.45 $23.93
Sumatra Blue Lintong Gr1 $5.30 $10.07 $23.06
1080-Islands- Blends -Etc. 1 lb 2 lb 5 lb
Dominican Rep.-Montana Verde Estate $4.80 $9.12 $20.88
HawaiiThe Kona district on the big island of Hawaii produces the best coffee from this state - clean, sweet and mild. : Ah, Hawaii... what a nice place.... Kona- well Extra Fancy $15.20 $28.88 $66.12
Hawaii Kona-Kowali Farm XtraFancy $16.20 $30.78 $70.47
Hawaii Kona-Kowali Blue Mountain $17.10 $32.49 $74.39
Isle of Saint Helena $21.20 $40.28 $92.22
SM’s Moka Kadir Blend $5.80 $11.02 $25.23
SM’s EspressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... Monkey Blend $5.00 $9.50 $21.75
SM’s Decaf Espresso Blend $5.70 $10.83 $24.80
Sweet Maria’s Fr.RoastBlend $5.50 $10.45 $23.93
Malabar Gold Espresso Blend $6.00 $11.40 $26.10
1100 -Decafs 1 lb 2 lb 5 lb
Brazil Santos SWPSWP means Swiss Water Process is a patented water filtration decaf method, not a chemical solvent method. The plant is in Vancouver, Canada. Decaf $5.40 $10.26 $23.49
Colombian Natural Decaf $5.20 $9.88 $22.62
Costa Rican SHB SWP Decaf $5.70 $10.83 $24.80
Indonesian Komodo Blend Org SWP D $6.10 $11.59 $26.54
Mexican Esmeralda Natural Decaf $4.70 $8.93 $20.45
Mexican Organic/Shade SWP D $6.15 $11.69 $26.75
Papua New Guinea Org SWP D $6.00 $11.40 $26.10
Sumatra Org.GayoMtn SWP Decaf $6.30 $11.97 $27.41
1120 -Premium Robustas 1 lb 2 lb 5 lb
Indian Kaapi Royale Robusta
Ateng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... $5.00 $9.50 $21.75
Indian Monsooned RobustaRobusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any... AA $5.20 $9.88 $22.62
Mexican Washed Robusta $3.02 $5.74 $13.14
1140 -Others 1 lb 2 lb 5 lb
Dels Organic Blend $6.60 $12.54 $28.71
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The application of heat to green coffee seeds (beans) to create palatable material for brewing a great cup!: Coffee roasting is a chemical process induced by heat, by...
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The process of making an infusion of water and roasted, ground coffee. In the most basic sense, hot water is added to coffee ground to produce a drink....
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Central America: Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity,... | Guatemala | Honduras
Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate.... | MexicoMexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in... | Nicaragua
Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other... | Panama | El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture...
South America: BoliviaBolivia has always been a coffee origin with great potential, the potential to have a unique Specialty coffee offering with unique cup character.: There's no better way to... | Brazil | ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... | EcuadorEcuador has everything it takes to grow great coffee. Positioned between Colombia and Peru, the interior mountain ranges have plenty of altitude, weather patterns, and ideal soil for... | Peru
Africa/Arabia: BurundiBurundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a small landlocked country at the crossroads of East... | CongoKivu is the general name for East Congo (Kinshasa), covering a very broad geographical area, and the lake of the same name that divides them. It borders on... | EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... | Kenya | RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... | TanzaniaIn terms of the Tanzania coffee character, it belongs to the Central/East African family of washed (wet-processed) coffees, bright (acidy), and mostly aggressively flavorful of which Kenya is... | UgandaWhile Arabica was introduced at the beginning of the 1900's, Robusta coffee is indigenous to the country, and has been a part of Ugandan life for centuries. The... | ZambiaFrom the country formerly known as upper Rhodesia in a country now named for the Zambezi River, Zambian coffees range from Kenya-like brightness to subtle, balanced coffee with... | Zimbabwe | Yemen
Indonesia
USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was.../Asia: BaliCoffee from the Indonesian island of Bali was formerly sold mainly to the Japanese market. Perhaps it is the changing face of world economics that finds the first... | India
S-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in... | Java | Papua New Guinea | Sumatra | Sulawesi | TimorTimor-Leste (East Timor) is a tiny island between Australia and Sulawesi, annexed by Indonesia and liberated in a referendum several years ago. Small scale coffee farming was jump-started...
Islands/Blends/Others: Hawaii | Puerto RicoPuerto Rican coffee has the typical"island profile". These coffees, which include Jamaica and Kona, have a soft cup, not acidic, balanced, and mild. : I have tried other... | JamaicaJamaica coffee can be excellent mild, lush coffee... sometimes. Like Kona and Puerto Rican coffee, it is soft, mild, clean and well balanced when it is good.: Ah... | Dominican | ChicoryChicory was a popular coffee substitute and economizer for 2 centuries, back when coffee was more prized, and pure coffee was a luxury. : Chicory was a popular... | Saint Helena | Sweet Maria’s Blends
Decafs: Water Process, Natural Decafs, MC Decafs, C0-2 Decafs
Robustas: India | Uganda Archives: 2008-2009 | 2007 | 2005-2006 | 2003-2004 | 2001-2002 | Pre-2000 Review Archive
This page is authored by Tom Owen and Sweet Maria’s Coffee, Inc. and is not to be copied or reproduced without permission.
Green Coffee
Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted,... Beans 70+ Selections Hearthware I-Roast 2 Fresh Roast Home Coffee Roasters – Two Models Gene Caffe Drum RoasterA roaster with a rotating drum that provides agitation to the beans, while a heating element (typically either electric or gas) provides heat. The metal drum conducts heat...
BehmorA popular electric drum roaster designed for home use, with variable batch sizes (from 1/4 pound to 1 pound) and a smoke-reduction system. It has been modified and... 1600 HotTopA home drum roaster with a 9oz capacity, adjustable heat and airflow profiling, and an external cooling tray.: A home drum roaster with a 9oz capacity, adjustable heat... Drum Roaster Stovetop Popper Roasting Espresso Equipment & Accessories
Nesco Home Coffee RoasterA machine for roasting coffee. Or the person operating it! The basic requirements for a coffee roaster are a heating element that gets suitably hot and a mechanism... TechnivormThe Technivorm is a Dutch-made electric drip brewer for the home that is known for it's good design, and good results. You can find them for sale on... Electric Brewers Chemex Coffee Brewers Coffee Bags: for green and roasted
Zassenhaus Hand-Crank Mills Nissan & Zojirushi Travel Cups/ Bottles Vacuum Brewers: Cona, Yama Coffee Cleaning Supplies
Espresso Machines: Giotto Professional and Premium, Rancilio Silvia, Andreja Premium , Gaggia, Coffee Books
Miscellany and Sweet Maria’s T-Shirts Electric Coffee Mills: Mazzer Mini, Maestro, Rancilio Rocky, Bodum Manual Drip Brewing
Our Weekly Roasted Coffee French PressA simple coffee brewer also called a Press Pot: grounds and hot water are added to a carafe, allowed to sit for several minutes, and then a filter... Coffee Brewing IbrikA pot for making turkish coffee with wide bottom, narrow neck, and long handle."Ibrik" is the Turkish word for this coffee pot. It is usually made out of...: Turkish CoffeeA strong preparation of coffee, finely ground, and often prepared in an Ibrik over a heat source like a gas stove. Traditionally it was placed in hot sands... Brewing Mokapot: Stovetop Espresso
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