A balanced decaf, this Guatemala has brown sugar sweetness and a flavor of dried apple. Low acidity and big body make this a great choice for espresso applications too. City+ to Full City+. Single Origin Espresso.
This decaf comes from a reputable source who like ourselves, selects coffees from their own sourcing efforts to be decaf'd, based off of cup quality before the coffee is decaffeinated. There's a benefit to having your own coffee decaf'd, affording you much more insight into how the final product will taste. It's a great plan, and a much more quality-focused effort. This particular lot is from the highlands of Huehuetenango, and embodies much of the sweet culmination of developed sugars and roasted nut that you often find in coffees from the region. It's a blend of small and medium size farmers inhabiting an altitude range of 1500 - 2000 meters. The type of water-process decaffeination method used leaves the beans a bit mottled and brown. This evens out just fine in the roaster, but you have to pay close attention to color changes as you approach an often subdued first crack.
This balanced decaf has a developed sugar and nut smell in the dry grounds, with a slight waft of chicory root too which I attribute to this being a decaf. Hot water brings on a far-less decaf aroma, and is like pumpkin pie - butter and sugar, mulling spices, and sweet cream. The cup has a straight-forward brown sugar and dried apple flavor. It's a clean and balanced cup, packing hefty body. It's fairly low acid cup, but a slight malic quality adds a bit of structure to the cup. An overall sweet, balanced decaf, and one that works great in espresso applications too.