We reserved a small portion of two of our current-crop Ethiopias in order to make this decaf bland. That alone makes it "custom", but it's also a custom decaf in that we send our own non-decaf coffees off to be processed at a decaffeination plant in Canada. In case you don't already know, this is the Swiss Water Processing plant in Vancouver, where they effectively remove near-100% of the caffeine using a water swelling and wash technique, which leaves much of the volatile compounds undisturbed. We are almost 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 little gamble with quality, making the extra cost well worth it. And with coffees like these Ethiopias, they yield amazing results - deep sweetness, top note complexity, and yes, florals. We are still working on a spider graph for this coffee - our average score was 87.5.
Aromatically, this Ethiopia decaf has a fruited sweetness to it, backed with thick, undercurrent of dark sugar. This latter aspect is intense in the wet grounds, and with a fruited nose, gives off an impression of cherry cola. Berry and honey develop too, and the break releases a basil-like smell in the steam. The cup is syrupy-sweet, continuing the cola-like theme as sensed in the aroma. City roasts have a tart, hibiscus flower tea note, delicate and floral. The sweetness is very nice across the roast spectrum and goes from light brown sugar in light roasts to pungent molasses sugars as you reach Full City. City+ to FC show powder cinnamon, plum, and dark berry accents, and a nice chocolate syrup flavor in the finish. Full City and beyond make a sweet and complex single-origin espresso, or a nice highlight component when blending with one of our Latin American decafs.