It seems inevitable that a name we put on a coffee is going to be this complicated; why not just make up fanciful names like Abyssinia Delight or African Trader or ... well, I would rather just stick to the facts, and in this case the facts are: Dry-processed coffee from the Sidamo region, processed for decaf using the MC Decaf method. Now that's confusing. This is still very much a Sidamo and that's the beauty of this coffee. MC decaf is the traditional decaf process, and at one time there was only that and Swiss Water available for specialty grade coffees. The MC process has improved (done best by KVW, as well as Coffein, both in Germany). The secret is the coffee sent to the decaffeination plant is really, really good lots of green coffee, and not whatever doesn't sell or whatever the plant has lying around. That's the old way of thinking in decafs: they have usually been the lowest priced green lots, or the overstock. So here we started with an exceptional lot of Ogsaddey Dry-process Sidamo, a bright, fruited cup, highly aromatic. And we end up with something that can be described exactly the same way.
This decaf Sidamo has all the top-end bright notes and floral-fruit flavors endemic to a really good Sidamo. It has medium body, nice aromatics of fruit, wild-honeyed roast tastes, with a long finish. There are orangey citric notes, and a bit of syrup in the finish. If I cupped this blind I would not suspect it was decaffeinated. Please be aware that this decaf has very different coloring than most and is lighter, but it is one of the best decaf lots we've had.