On the more complex side of the decaf spectrum. Cooked fruits, pectin sweet, cocoa finish, not what you expect from decaf coffee. Even a floral note that is distinctly "Yirga Cheffe". City to Full City.
Two Yirga Cheffee coffees walk into a Swiss Water plant_‹_.ok, bad lead off. But this coffee's no joke (even worse?)! We sent off a blend of 1/3 dry-processed coffee from the Aricha station, and 2/3 washed coffee from Deri Kochowa, and this decaf representation is pretty incredible. We are just about exclusively selling our own custom decafs, which we're quite proud of. Decaffeinating coffees you've already purchased does add to the overall cost of the coffee. But since we already know the coffees we're sending, there's really no gamble with quality, making the extra cost well worth it. Their water technique is very gentle, leaving much of the volatile compounds undisturbed. And with coffees like these Ethiopias, they yield amazing results - deep sweetness, top note complexity, and yes, florals.
The dry fragrance is very sweet, and the dry-process component adding some pretty big fruit smells for a decaf. Mixed berry, banana, fresh fig - a nice complexity. The wetted grounds share these attributes, smoothie-like characteristics, and you hardly get a sense that this coffee is decaf, even on the break. The cup has a multitude of fruit notes - raspberry, apricot, tangerine - a nice mix, even while still hot. These aren't 'fresh' fruit flavors, but more like cooked, or canned fruit sweetness. And while the high level of citrus acidity we associate with Yirga Cheffe coffees is mostly missing, there is still a citric-to-tannic brightness propping up top notes (florals included!). The finish is like sweet cocoa, with a hint of barley malt.