Ethiopia Shebele-Shakiso SWP Decaf

The cup has a thick, syrupy sweetness to it and is very fruited. Light roasts have notes of baked fruits like strawberry and blueberry pie filling. There's a slight rustic sweetness that is definitely from the decaffeination, but really it comes off as a sort of sweet grain flavor. Our Full City roast has a rich chocolate flavor, with caramel fading to dusty cocoa powder and roasted chicory. This is a very flavorful decaf, and really one that I would say is difficult to ID on a table of regular dry-processed coffees. City+ to Full City+.
Out of stock
88.5
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate No
Region Africa
Processing Wet Process, then SWP Decaf
Drying Method Raised Bed Sun-dried
Arrival date Feb 14 2014
Lot size 37bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance 1.0 d/300 grams (some broken beans from decaf process), 14+ Screen
Roast Recommendations 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!
Weight 1
This is one of our custom decaf coffees that we had processed by the folks at Swiss Water up in Canada. This one turned out exceptional, and is a blend of a dry-processed Guji Shakiso lot, as well as a washed lot from Shebele Fana Cooperative. Both coffees are offered as non-decaf as well (if you drink regular coffee, try blending them and see how it stacks up against this decaf!) and are cupping strong as ever. 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. In fact, it wound up being so good that the folks at Swiss took a sample with them on their most recent demo as an example of how transparent their hydration process actually is in comparison with other decaffeination procedures on the market.
The dry grounds smell frighteningly un-decaf (only 'frightening' if you really can't drink caffeine - but don't worry, it's really decaf!). Red berries, cane juice, toasted sugar, concord grape, layered cocoa - so much of the original fragrance has been retained. Adding hot water brings up a super sweet raspberry chocolate brownie scent, a sort of oatmeal cookie note, and hot chocolate. Dark roasts are very sweet as well and have a bit of raw cacao and carob, and a smell of stewed fruits comes up on the break. The cup has a thick, syrupy sweetness to it and is very fruited - what you'd expect from good naturally processed Ethiopian coffee. Light roasts show notes of baked fruits like strawberry and blueberry pie filling, with slight florals underneath. There's a bit of rustic sweetness that is definitely from the decaffeination, but really it comes off as a sort of sweet grain flavor, and melds quite nicely with the dry-processed profile. Our Full City roast has a rich chocolate flavor, with caramel fading to dusty cocoa powder and roasted chicory. This is a very flavorful decaf, and really one that I would say is difficult to ID on a table of regular dry-processed coffees. Full City roasts and beyond will make great espresso, and this cups amazing as light as City+.