Juicy body for decaf coffee, with raw sugar sweetness. Fruits really come alive in light to medium roast levels along with flavors of caramel and black tea. There's a definite acidity too, that is similar to that of black-tea. Great SO espresso. City to Full City+.
This custom decaf is made up of our Rwanda Tumba Coffee Villages lot. A current crop Rwanda, this is a solidly sweet decaf, and what you'd expect from one made up entirely of Bourbon. "Coffee Viallages" is the name of the wet mill that is located in the subdistrict of Karenge. They collect cherry from coop members whose farms span a range of 1600 to 1900 meters - great altitude for Bourbon cultivar. This is a lot that we've picked up the last few years, and one we expected would make a great SWP decaf. And putting the arrival to a cup test, we can honestly say that it lives up to that expectation! The Swiss Water plant in Canada does an amazing job, using a patented method of hydration caffeine extraction which results in near 100% caffeine extraction without compromising much of the volatile aroma and flavor compounds. This Rwanda coffee held up extremely well to processing and resulted in a cup reminiscent of the non-decaf original. Expect dense sweetness, juicy body, and even subtle fruit flavors and acidity in light to medium-dark roast levels. This is one of the best SO decaf espressos we currently have!
Rwanda Coffee VIllages turned out to be a great SWP option, bringing with it an inherent Bourbon sweetness, and slight fruit characteristics in the cup. The dry grounds smell of caramel and dried apple slices, and at Full City there's a nice dried Turkish fig smell. The aromatics continue to surprise us with strong smells of baked fruits, with pectin sugar and buttery sweetness - very reminiscent of a raisin cookie you could buy long ago, "Golden Fruit", anyone remember these (there's a British version called "Garibaldis")? The cup has a juiciness to body, and a sweetness in light roasts that is like cane juice. Flavors of raisin and a bit of Bosc pear come out in the cooled cup, along with a note of toasted caramel. This coffee has black tea qualities too, with a tea leaf flavor, as well as the tannic mouthfeel of heavily extracted black tea. Deeper roasts boast a bit of baked peach and toffee as well. Coffee Villages has amazing body, bolstered in darker roasts, which are ideal for SO espresso.