This custom decaf is a blend of current-crop, small-producer coffees from the Timana region of Huila. We've been buying coffee from an association in this region going on a full year now, and are pleased with the selection and quality of the coffees we are shown. We're able to cup many samples, and from them construct a couple small-producer blends based off similar cup "personalities", as well as select for micro-lot offers.The association was put together with a focus of increasing the quality and production of member's coffee farms, as well as assist with exporting, gaining farmers access to the global market. This blend was not selected specifically for decaffeination, but rather we broke off a chunk of the regular lot and had it decaf'd so can offer both. That is one of the most attractive parts of selecting your own decafs, the ability to control the quality, which for this custom decaf is quite high.
This blend from Timana resulted in a sweet cup, subtly spiced, and a fairly clean finish. The dry grounds smell of burned sugars, a touch of barley malt, and all-spice. Once you add hot water, sugary aspects build in the steam, along with contrasting note of rye bread. The cup has a refined sweetness at City+, a cross between white sugar and cane juice. It's a welcome sweetness level, especially for a decaf, and as it cools makes way to notes of spiced cider and a hint of sweet cocoa. The grain-like notes sensed in the aromatics are fall into the backdrop, most apparent in the finish. It's a clean decaf cup, and will does best starting at City+, and I imagine will work well with minimal 2nd snaps. Speaking of 'snaps', I had a nice audible crackling marking first snaps, allowing me to mark my roast times with relative ease (not always the case with decafs!).