We're moving toward having the majority of our decaf coffee "custom" from Swiss Water. They're a breath of fresh air compared to much of the stale tasting, past crop, decafs we've tasted elsewhere. This coffee from Finca San Diego Buena Vista landed about 2 months ago (late June), and so decaf'd while cupping oh so fresh, 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. San Diego Buena Vista is located in Acatenango, a stones throw away from Antigua. This particular farm is quite beautiful, they have separated all the cultivars on the farm, and the mill is kept up very well, and in beautiful condition. When I was there, all the harvest was in, and they were reconditioning the mill, replacing bearings, cleaning and painting. Reinvestment and pride are always good signs at a mill! Cleanliness doesn't hurt either, and the SDBV mill, while quite old, was beautiful, even down to the flowers rimming the office alongside the drying patio. 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.This coffee is part of our Farm Gate pricing program.
There's a subtle raw sugar sweetness to the dry fragrance. It's convincing, and comes through on up to Full City roast. Clove spice and molasses are also prevalent, and Full City/ Roasted Coffee Pictorial Guide. ">Full City+ roasts have a chocolatey cake mix smell. Sweetness builds in the wet aroma, a scent of fresh baked oatmeal/raisin cookies - butter and brown sugar, raisin, cinnamon - comes up in the steam, with a bit of walnut on the break. The cup boasts a substantial caramel flavor, creamy and sweet, speckled with notes of cherry, apple, and baking cocoa. It's a pleasant, but not overly-complex, cup of coffee. City+ roasts have a grain flavor too, like puffed rice covered in chocolate. Chocolate is a bit more dominant at darker roast levels, which is carried well within thick body. Great daily drinking coffee with "classic" Guatemalan characteristics. This one is definitely at the top of my list of espresso options too.
|Sumatra Aceh Jagong Jeget||
The dry fragrance has an herbal side that reminds me of Lintong coffee, tarragon and basil accents for instance, and layered with smells of cooked pumpkin and banana. Generally, the wet aromatics...
|La Tacita Floral Gesha Blend||
La Tacita Floral proves that when it comes to espresso, a little Gesha cultivar goes a long way. To be fair, 1/3 is no small amount, and from the high level of floral flavor and aroma found in the...
|Rwanda Nyamasheke Mutovu Cooperative||
The fragrance from the ground coffee has strong caramel sugar sweetness at lighter roast levels, along with a cherry cola, and a hint of 5 spice. The wet aroma has a panela raw brown sugar smell,...