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Two Yirga Cheffes, two different processes, this one tastes more "typically" Ethiopia than decaf. Floral, fruited, bright, complex, many adjectives we used for the non-decaf counterparts come to mind when cupping. The DP element brings mixed berry, tropical fruits, and hefty body, balanced by black tea, florals, and citrus highlights from the washed ingredient. A complex cup of coffee! City to Full City.
City to Full City will capture this coffee's complexity. Don't be afraid to try this decaf on the lighter side of the roast spectrum! Full City+ will trade fruited characteristics for more chocolate grounded attributes.
This is one of our custom decaf coffees that we had processed by the folks at Swiss Water up in Canada. This lot turned out exceptional, and is a blend of a dry-processed Dumerso lot, as well as a washed coffee from Kore Kochore. These are two of the highest scoring non-decaf coffees of the year, and the decaffeinated version is phenomenal. There is a great benefit to sending off coffees you already have, affording some insight into what what's to come. Often 'spot' decafs provide very little provenance, and we take pride in knowing where this coffee comes from, not to mention the stunning cupping quality. Dry-processed Ethiopians make great decaf coffee, and blending the two wound up being quite complimentary in the cup. The Dumerso part of this blend is from a washing station of the same name in Yirga Cheffe. A family owned operation, they've devoted much of their resources to producing dry-process coffee, rather than washed. And Kore Kochore is a washing station specific lot located very close to the town of Chele'lektu, Yirga Cheffe. They pay much more for cherry at this station, gaining them access to many of the highest altitude coffees, some well over 2000 meters.
Two Yirga Cheffe coffees, two different processes, it's characteristically Ethiopia rather than "decaf" in aroma and flavor. There's a hint of florals in the dry fragrance of light roasts, along with mixed berry. It has striking sweetness, and dark roasts show a bit of rustic brown rice syrup and pungent fruits. Adding hot water brings up blue berry jam and maple smell, so sweet and like pectin sugars, with slight florals coming up in the steam. The cup is what you would expect from good Yirga Cheffe coffee. A bit of wild and sweet fruits are what hits you up front, definitely from the dry-process ingredient. Flavors shift quite a bit as the coffee cools, and the acidity and delicate tea notes from the washed counterpart begin to strike a nice balance. Notes of fresh blueberry, ripe citrus, black tea, and even some jasmine come out in the cool cup. Going from our Central American decafs to the this coffee, and we tasted a strong watermelon hard candy flavor. Darker roasts bring on more chocolate roast flavors, with fruited aspects rounding out the finish. A nice malic acidity comes through at City/City+, a welcome aspect that is very much un-decaf!