The cup is complex, with alto notes that are grapey, "tartaric" in brightness, grape skin in the finish, caramelized sugar sweetness, turning toward chocolate at FC+. Dark fig, raisin, and aromatic wood/hickory note in the aftertaste. City+ to Full City+.
This is the Swiss Water Process decaf blended from two top coffees we stocked: Finca La Maravilla and Finca La Soledad. For lack of any great ideas, the name morphed into La Maridad! We think the results from this custom decaf batch are excellent. With decaf (and really with all green coffee) we remember the old term GIGO: Garbage In, Garbage Out. If you send mediocre commodity coffee to the decaf plant, what can you reasonably expect to get back? Yet much decaf offered on broker's lists is reject lots, or (most likely) bulk containers sent direct to the plant without even basic cupping quality control. This is a different case. Soledad and Maravilla are great farms we have offered for years, and with a good crop we had enough supply to send them Oakland to Vancouver to Swiss Water.
The fragrance from the dry grounds has a unique bittersweet chocolate, spice, dried fig, and a hint of hickory. Adding hot water, the cup is a bit funky with raisin, fresh dark currant and humus; but decafs are nearly always funky in the wet aroma. The cup is complex, with a bright side and a more brooding side. The alto notes are grapey, "tartaric" in brightness, with grape skin at the finish. There is a caramelized sugar sweetness in the light roasts, turning toward chocolate as the roast level reaches Full City+. Dark fig and raisin dominate the fruited character in the cup, and there's a unique aromatic wood/hickory note in the aftertaste.