Coffee Shrub
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Syrupy and sweet, flavor notes of molasses, malt syrup, caramel, cinnamon stick, chocolate malted grains, nut, aromatic herbs, and cocoa. A versatile decaf! City to Full City. Good for espresso.
The dry fragrance at City+ roast had a chocolate wafer cookie smell, sweetness of molasses, with savory hints of toasted grain. The wet aroma had a sticky sweet scent of caramel, elements of hot cocoa come up in the steam. My City+ roast was syrupy and sweet, with flavor notes that brought to mind sundae toppings; caramel sauce, candied nut, and chocolate chips. The coffee cooled to aromatic notes of cinnamon stick, and dried green herbs, along with subtle fruit accent notes. Dark chocolate notes were out in full force at Full City, and I still found an impressive sweet undercurrent of molasses and malt syrup notes, fading to chocolate malted grains in the finish. This decaf pulls incredibly well as espresso too, with silky texture that lends itself to a bittersweet flavor of creamy dark chocolate truffle, and a hint of lemon rind that accentuates the sharpness.
This custom decaf is made up of coffees from small holder farmers in Nyamasheke, a district that straddles the southeastern side of Lake Kivu, in Rwanda. Farmers sell their coffee in whole cherry to local milling stations where the coffee is then processed, in this case the Gatare wet mill, and Kanyege cooperative. This lot was initially wet processed before sending off to be decaffeinated. "Milles Collines", as Rwanda is commonly referred to, translates to "the land of 1000 hills" in French. The cooperatives and washing stations who contributed to this blend are situated in the villages at the tops of some of these "collines", affording access to the higher elevation coffees, and offering ease of delivery for these coffee farm members. Most farms in this area are situated between 1500 and 2000 meters above sea level. This is 100% Bourbon cultivar, which when grown at high altitudes produces a dense bean capable of producing a high level of sweetness. The decaffeination was handled by Swiss Water Decaf in Vancouver, BC (where we have all our decafs processed). Their chemical-free decaffeination process removes 99.9% of the caffeine, while leaving much of the volatile compounds that affect flavor and aroma intact. That means the tasty coffees we send off for decafffeination are returned with much of their original appeal. Read more about the Swiss Water Decaf process here.
Region | Nyamasheke, Western Province |
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Processing | Wet Process, then SWP Decaf |
Drying Method | Raised Bed Sun-Dried |
Arrival date | January 2024 Arrival |
Lot size | 68 |
Bag size | 60 KG |
Packaging | GrainPro Liner |
Farm Gate | Yes |
Cultivar Detail | Bourbon |
Grade | A1 |
Appearance | .8 d/300gr, 15-18 Screen - mostly split beans from decaffeination |
Roast Recommendations | City+ to Full City |
Type | Farm Gate, Decaf |
Recommended for Espresso | Yes |