Along with the really good, small-farm coffees from Chiapas, Oaxaca coffees are my right up there. Too bad we have had such trouble finding them, at least ones of decent quality from small coop or estate producers. This coffee originates from Beneficio Calvo lot from Pochutla are of the Oaxaca state. It was then decaffeinated using the water process method in Mexico. And I was excited when I cupped this coffee _‹_ even if a big decaf cupping is not always my favorite table of samples to evaluate. It was the best coffee on the table at light roast levels, City to City+. This was a real standout, with a very balanced, clean cup, mild milk chocolate notes, and a modicum of brightness. The dry fragrance is nutty and malty-sweet, while the wet aroma had a slight lemon and vanilla scent. It was the nuances in the cup that I rarely find in decafs, and especially a suggestion of citrus brightness in the finish at C+ roast .... The roast taste at a City+ roast is excellent; vanilla with a bit of almond nuttiness, and the brightness in the cup is there too, hinting at its origin as a true high-grown Oaxaca Pluma. This also does quite well with a Full City + or light Vienna roast treatment, turning sweetly pungent at the darker levels, but I will stick to light roasts here. Mild, balanced, drinkable, not a coffee you need to think about a whole lot. I kinda like that!