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Costa Rica Vega y Lola SWP Decaf

86.3 points. Balanced decaf, raw-sugar sweetness, apple note, black tea. Sweet-to-savory aspect, like tamari. C+/FC roasts boost body and sweetness. City+ to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Bourbon Types
  • Farm Gate Yes
Region Central America
Processing Wet Process, then SWP Decaf
Drying Method Patio Sun-dried
Arrival date Oct 8 2015
Lot size 43bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Bourbon, Catuai, Caturra
Grade SHB
Appearance .2 d/300gr, 17-18 Screen - expect some broken beans from decaf process
Roast Recommendations City+ to Full City+ is ideal. Darker than that and you compromise sweetness with flavors of ash.
Weight 1 LB
Recommended for Espresso Yes
This custom decaf is a blend of 2 single producer coffees, one from Costa Rica's West Valley, the other the Central Valley - Sonia Vega and Do±a Lola. As non-decafs, their coffees tasted very clean and sweet and so no surprise the decaf shadows these results. The mills where these coffees were originally processed - Helsar and Brumas Zurqui micro-mills - are known for producing coffees of exceptional quality, and ones we go back to year after year. Both have ecological water conserving Penagos pulping machines, and the wet parchment dried on raised African beds, helping to facilitate even drying. This decaf blend is an impressive coffee, and testament to the job well done by the folks at Swiss Water. We've been sending our coffees to Swiss for decaffeination for a few years now, and are continually impressed with how much of the original profile is retained after processing. Water process decaf means no chemicals are used, only water to swell the beans, separate caffeine, leaving much of the volatile compounds that affect aroma and taste intact. Decaf drinkers should enjoy fresh, hight quality coffee too! We're still working on a spider graph for this coffee - we scored this an average of 86.3 points.
The dry fragrance has a toasted sugar and hazelnut smell to it, a some honey-wheat aspect in darker roasts too. The sweetness is convincing, and the rather mild aromatic profile is well in-line with non-decaf Costa Rican coffees. This aspect builds with hot water, a caramel-like sweetness, with soft milk chocolate and a sort of burned marshmallow hint on the break. This decaf is not so unlike our "regular" Costas, a profile heavily reliant on sweetness and clean fruit accents. There is a savory aspect too, sweet-savory, in the way tamari straddles that line. Light roasts have a nice apple note low in the profile, with disappearing black tea expressions in the finish. Full City roasts have an elevated brown sugar-like sweetness and a bit more body, the finish hanging on a bit longer. This is a prime candidate for decaf espresso too.