Defined by refined sugar sweetness and bittersweet cocoa. A balanced cup with nuances of loose leaf tea. Acidity is subtle, and tea-like as well. This coffee holds up nicely to roast and our preferred levels start at Full City. Full City to Full City+. SO espresso.
We don't know the exact provenance of this decaf coffee, but it comes from a reputable source who sent off their own bulked Excelso grade Huila coffee to a water processing decaf plant. They send coffees that cup with a sweetness and overall cup profile that indicate a good decaf coffee. Moisture level, water activity, and density are also factors for consideration, giving us clues as to how a coffee will hold up to the decaffeination process. This one held up quite well, and the resulting cup is testament to this. It's already brown in color going into the roaster, and so care should be taken when judging how developed your roast is. It will snap, but often the first snaps are subtle, so be on alert when roasting and utilizing all of your senses is a must.
This is a fairly balanced decaf, and the dry grounds smell sweet with light brown sugar, and a bit of milk chocolate. It's hard to deny the bready/decaf smell, but with the aforementioned it's a bit more like sweet wheat bread. Hot water brings up a spiced scent in the steam with a bit of pumpkin spice bread. At Full City, the cup is defined by a refined sugar sweetness, and a bit of cocoa. This coffee strikes a nice balance of sweet and bittersweet flavors, and along with notes of herb tea. The acidity is also tea-like and sits atop the base profile nicely. It's a nice cup at Full City and beyond, but I wouldn't go too light in the roast level (lighter than City+), as that is where bread and paper notes associated with decaf coffees are most present.