An all-around great SWP decaf coffee. The cup shows raw sugar to cane juice sweetness, and top notes of apple, and baking spices. City roasts may be a tad too light for my taste, grain/decaf notes coming through. City+ is a very balanced cup, with subtle acidity, and a fairly clean finish. City+ to Full City+. SO Espresso.
This custom decaf was built out of several hundred samples (non-decaf) from the Huehuetenango highlands. Small producers from the sub-municipalities of Huixoc, Chichimes, and El Turbante are represented in this blend, showing "Classic" Guatemalan characteristics of caramelizing sugars, malic fruits, and roasted nut. And we're happy with this resulting decaf, courtesy of Swiss Water in Vancouver, BC. These custom decafs are a breath of fresh air compared to much of the stale tasting, past crop, decafs we've tasted elsewhere. These are fresh coffees, landing between May and August, which makes a huge difference in the resulting decaf cup. And we also know a lot about where the coffee comes from, which is a plus. Water process decaf means no chemicals are used, only water to swell the beans, separate caffeine, leaving much of the volatile compounds that affect aroma and taste intact.