Fruit forward, with flavor of apricot nectar and apple cider. Black tea defines the mouthfeel as well as part of the cup profile. Berry notes come out in the cool cup and the finish is oh so sweet. This is a low acidity, yet highly complex cup of decaf. City+ to Full City+. SO Espresso.
Dry-process coffees make for some really interesting decafs, and this one, our first Brazil from Swiss Water, turned out pretty darn great. It's a fruited cup, so sweet, and when put up against a run-of-the-mill decaf leaves you questioning whether it's actually a decaf or not. Of course this process starts with a nice regular coffee, which after checking variables such as moisture content, density, etc, we determine if it will hold up to the water process well. Brazils can be pretty soft, and these beans definitely flattened out a bit during decaffeination. But still, they remained intact and ready for roasting. And actually this one roasts quite well, repeat with audible 1st and 2nd cracks (not always the case with decaf coffee, often relegating the roaster to rely on sight and smell only). This Pedralva coffee is one of a few lot separations we brought in from Fazenda Furnas, owned and operated by Rinaldo Junqueira. It's a beautifully cultivated farm, sits at about 1300 meters, and planted in Yellow Bourbon and Catuai. Pedralva, Carmo de Minas, has ideal climate for producing high caliber naturals and Fazenda Furnas illustrates this point.
This is our first Brazil that we've sent to Swiss Water, and it turned out really nice. It's a dry-processed coffee that cupped with bold fruit and sweetness as a regular, caffeinated coffee, so we weren't surprised to find much of that profile intact as a decaf cup. The fragrance has a smell of dried apple,coconut, and apricot along with a bit of cinnamon stick. Darker roasts develop a Baker's cocoa note and date sugar sweetness. The wet aromatics have cooked banana and more cinnamon, along with a malt sugar note and baked apple. For us, the cup in no way disappoints. It's very fruit forward, especially at City+ roast level, and flavor of apricot nectar and apple cider are front and center. There's a bit of black tea too, and comes off as such in the mouthfeel as well. There is lots of berry in the cool cup - blackberry, and raspberry, and blueberry to be exact. It's such a sweet coffee, and a sweetness which follows through to the long aftertaste. This is a Brazil, so acidity remains very low, but this decaf is complex in every other way. In the past we never thought of decaf coffee as something that could be light roasted, but these Swiss Water decafs turn such an idea on it's ear. Pedralva Fazenda Furnas cups very well at City+, and I'd bet it shines at City. And Full City and beyond brew so well, and will be great as a wild SO espresso.