This coffee is part of our custom decaf program where we take our own high quality lots and send them to the Swiss Water Decaf plant for decaffeination. While you cannot know for sure how a decaf will turn out, picking our own lots allows us to at least know a coffees cup quality prior to being subjected to the decaffeinating process. The coffee is from Mutovu cooperative in Nyamasheke, in the Southwestern portion of Lake Kivu, one of the most amazing growing regions in Rwanda. Here, there is access to farms at very high altitudes, all the way up to 2000 meters. Hundreds of small farmers contribute to this lot, bringing their coffee from hillside farms to the washing station located on the valley floor. This was a great coffee as a non-decaf, and we're very pleased with the resulting Swiss Water processed lot.
This decaf lot of Mutovu has convincing sweetness across the roast spectrum. The dry fragrance shows a heavy aroma of burned sugars, with a cinnamon stick highlight. The sweetness is like honey in the wet aroma, producing a marzipan-like smell on the break with a touch of barley tea. We've been pleased with the way our African coffees have turned out as decafs, often with cup profiles that are very "un-decaf" - Mutovu fits this category. The sweetness and mouthfeel are very close to the non-decaf version, with muscovado sugar sweetness, dried apple, and an herbal-like, horehound candy top note. All the way to Full City, there's a black tea-like acidity too, not overly bright, but a feature missing in so many decaf coffees. The finish shows some decaf notes - a slight breadiness as well as tannins - but also a balancing flavor of fine Dutch cocoa. Overall, this is a really sweet, clean decaf that brews excellent at City+ to Full City+ levels, and will also be a great option for decaf espresso.