Honey-granola sweetness, carob and cocoa notes, and a vibrant lemon brightness. Toasted barley and black tea notes as it cools, with underlying bittersweet sugar tones. City+ to Full City+. Good for espresso.
This is a custom decaf lot of a coffee we bought from "Groupo de Comayagua", a grouping more-or-less of farming communities from where this coffee originates. La Danta, La Chorrera, El Sute, Buenos Aires - villages where in the past farmers grew coffee for little more than local consumption. With the help of an NGO working in the area (funded by USAID money), there's been a focus on agronomical training, organizational development, and much needed processing infrastructure. Most farmers are growing a mix of Caturra, with various disease-resistant Timor-hybrids. This blend was not selected specifically for decaffeination, but rather we broke off a chunk of the regular lot and had it decaf'd so can offer both. That is one of the most attractive parts of selecting your own decafs, the ability to control the quality, which for this custom decaf is quite high.
A nice sweet decaf cup, with tangy acidity, and a fairly clean finish. The dry grounds reminded me of oatmeal cookies: raw honey and butter, raisin, and rolled oats. At Full City there's a carob note added to the mix. Once you add hot water, tea smells really come up in the steam, black tea and toasted grains, with a pleasant bittersweet base. The sweetness found in the cup is convincing, a honey granola flavor comes to mind. There's a surprising level of acidity here, providing a refreshing accent to a bittersweet burned sugar flavor, and is a bit like lemon tea (quite unique for decaf). It's a clean decaf cup, and does best starting at City+, and I imagine will work well with minimal 2nd snaps. Darker roasts will make for a nice decaf espresso option too. Speaking of 'snaps', I had a nice audible crackling marking first snaps, allowing me to mark my roast times with relative ease (not always the case with decafs!).