Maple Syrup, Praline, Milk Chocolate
Maple syrup, praline and milk chocolate in a Nespresso-compatible pod - and 99.9% caffeine-free. Wogan's Honduras decaf uses the Swiss Water Process to keep the flavour of a well-sourced single origin intact. What you get in the cup is a sweet, nutty, gently chocolatey brew that happens to let you sleep at night. The capsules are fully recyclable aluminium, too.
Decaf that actually tastes good
This is a decaf that earns its place on the shelf without any asterisks. Wogan spent years searching for a decaffeinated coffee that could hold its own against caffeinated origins in a blind cup, and the Honduras from COCAFELOL is what they landed on - an Organic and Fairtrade-certified single origin that scores 83 on the SCA scale and tastes like it has nothing to prove.
The Swiss Water Process removes 99.9% of the caffeine using only water and a green coffee extract, leaving the flavour profile largely intact: maple syrup sweetness, praline nuttiness and a gentle milk chocolate finish that makes for a thoroughly easy, comforting cup.
The coffee comes from the Ocotepeque Department in western Honduras, a mountainous region at 1,100 to 1,400 metres, bordered by Guatemala and El Salvador. COCAFELOL, the co-operative behind it, puts Fairtrade premiums to practical use - funding the production and distribution of natural fertilisers made from coffee husks and fungi, supplied free of charge to member farms.
These pods sit at the lighter end of the roast spectrum, so if you're after something fuller-bodied, Wogan's other options are worth a look. For a caffeine-free cup that keeps the complexity of a well-sourced single origin, though, this is a quietly impressive one. The capsules are fully recyclable uncoated aluminium - straight into home recycling.
About the Roaster
Wogan Coffee has been part of Bristol's fabric for over fifty years, now run across three generations with one branch in Bristol and another in London. As a wholly independent family company, they've spent decades learning not just how to roast well, but how to do it responsibly - paying the living wage, running solar-powered roasteries, and delivering locally by cargo bike.
