Printable coffee reviews
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Africa Wazungu SWP Decaf Blend
This coffee does not have the typical "decafy" aromatics. The dry fragrance from the ground coffee has candied walnut and prima raisins, with honey graham cracker at the lightest roast level. The wet aromatics do have aromatic suggestions of decaf at light levels, but it lessens exponentially as the roast level heads toward Full City level. This coffee has a strong sweetness, dark brown cane sugar (but Dan swears it is Brown Rice Syrup, which I have never tasted). The body is syrupy, I would say, and it pairs well with the tropical fruited notes in the cup, papaya, concord grape, and a finish that reminds us of Oolong tea. The coffee works well for espresso as well, roasted to Full City level and rested at least 3 days post roast.
Region: Burundi, Ethiopia, Rwanda
Grade: Top Grade
Processing: Wet Process, then SWP Decaf
Crop: September 2012 Arrival
Appearance: .4 d/300gr, 17-19 Screen
Intensity/Prime Attribute: Medium Intensity / Syrupy, sweet, tropical fruits
Roast: City+ through Full City are ideal for sweetness and body on the Wuzungu decaf blend.