Hola Coffee Roasters
No Molestar Decaf

Roaster Location: Flag of Spain Madrid

5.00(1)

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Roast Level: Medium Dark
Bean Source Country: Honduras
Bean Source Region: Ocotepeque
Varietal: Catuai, Pacas, Caturra
Process: Swiss Water Decaf
Espresso Decaf

Swiss Water Process

Process: organic + decaffeinated by swisswater

Altitude: 1100-1750 MASL

Taste notes: almond, chocolate, caramel

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Traits: chocolate caramel almond

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Reviews(1)

5.00(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Hola Coffee Roasters.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1347 roasts rated, avg score of 4.29

    5.00 - Average

    An impeccably executed decaf single origin SWP decaf. The best decaf espresso Ive found. Very complex with a lingering acidity. Chocolate, hazelnut, caramel, brown sugar. Very clean and balanced.

    Cupping Method:Infinito Cafe in Madrid

    Traits: chocolate caramel hazelnut
    1 year ago · See more from Theo

More Details

Roast Level: Medium Dark
Medium-dark or Vienna roast coffee features a deeper, richer flavor profile due to its longer roasting time. When selecting a Vienna roast, look for a lower acidity, bolder body, and flavors with dark chocolate, caramel, toasted nut notes, and mild smokiness.
Bean Source Country: Honduras
Honduran specialty coffee is distinguished by its diverse growing regions, such as Copán, Santa Bárbara, and Comayagua, each offering distinct flavor profiles due to the country's varied microclimates and elevations. Coffee from Honduras often features bright acidity, medium body, and a range of flavors, including fruity, nutty, and chocolatey notes.
Bean Source Region: Ocotepeque
Specialty coffee from Ocotepeque, a region located in western Honduras near the border with Guatemala, showcases the distinctive terroir of this picturesque location. Nestled within the Ocotepeque mountain range, coffee farms benefit from the region's altitude of 1,200 to 1,600 meters above sea level. The combination of rich volcanic soil, cool climate, and consistent rainfall creates the perfect environment for cultivating high-quality Arabica coffee beans. The unique microclimates within Ocotepeque contribute to the nuanced flavors found in the coffee, with variations from different farms and micro-regions showcasing their characteristics. This specific terroir imparts a notable brightness, a delicate acidity, and a refined sweetness.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

Best Rated Roasts of Hola Coffee Roasters

Hola Coffee Roasters is a coffee roaster from Madrid, Spain. We have 3 cataloged roasts with 5 total reviews with a score of 4.50.

International Rank: #123 out of 1028
Ranking is based on a combination of reviews and popularity on CoffeeRoast.com
Name Roast Level Bean Source
Lucero Blend

4.25(2)

 Medium Dark Americas Blend
Burundi Rugabano

4.25(2)

 Light Burundi

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