It is hard to tell that this is a decaf. Lighter roasts show stone fruit, while Full City+ roasts offer malted chocolate, and almond milk. Silky mouthfeel with toasted cocoa powder and almond in the finish. Great single origin (SO) decaf espresso, with dark chocolate notes. City+ to Full City+.
This Ethiopia decaf blend is made up of coffees grown at 2000+ meters and milled at neighboring coops in the Limmu-Jimma region of West Ethiopia. More specifically, this is a blend of coffees from the Wakito Medallu and Alaga Sekala cooperatives - both really great coffees that we selected from last years crop to be decaffeinated based on their exceptional cup quality. Our name is simply the combined form of the 2 locations. These cooperatives are part of an initiative we have in Ethiopia to work direct at the coop level. The program is administered by a non-government organization that not only coordinates agronomists and managers for each of the coops they work with, but also has a business adviser assigned that helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members. This work has really paid off and has resulted in this rather superior Ethiopia decaf blend. SWP means Swiss Water Process decaf, a direct contact method that uses water filtration to separate the caffeine from the coffee without using chemical solvents.
From the aroma to cup, this coffee doesn't "scream" decaf. There's a sweetness in the dry aroma, with light roasts showing almond brittle, and darker roasts even bringing out notes of plum, cola, and aromatic wood. There's spice cake in the wet grounds, with well developed sugars such as molasses or muscovado. Darker roasts have a pectin sweetness with more dried plum, and praline in the break. There is a stone fruit sweetness in the cup that is really brought out in lighter roasts. Our Full City+ roast offer smokey chocolate and almond milk. This decaf Jimma has a really nice, silky mouthfeel, and ends well with toasted cocoa powder and almond in the finish. This makes a great single origin (SO) decaf espresso, with lots of dark chocolate, and a syrupy sweetness. It can't completely hide from the fact that it's a decaf, but does a great job of trying, sticking close to the profile of the non-decaf lots from where it originated.