Ethiopia Uraga SWP Decaf

The Uraga Woreda is home to some of the highest altitude coffees we buy, many of the farms topping out at 2300 meters above sea level. Altitude plays a role in coffee density, the higher altitude zones slowing rates of maturation, which in turn produces a much denser coffee with higher potential for sweetness and acidity. Most of the coffee in this custom decaf was sourced from two separate Uraga wet mills, Gogogu and Haro, whose consistently produce high quality coffees that are sweetly aromatic and clean. I found this decaf relatively easy to roast, 1st crack being much louder than some other decafs we've had, and the surface color fairly even (light roasts too). I should mention that there are some small beans in the mix (likely as small as 14 screen), and Behmor users should give the wire grid drum a shake to let loose the occasional bean that slip through the screen. This coffee was processed by Swiss Water Decaf in Vancouver, BC whose chemical-free method only uses water (well, "water, temperature, and time" as you'll see on their website) to remove 99.9% of the caffeine. In terms of decaffeination, it's one of the gentler processes on the coffee and helps retain much of the coffees original flavor. In this case, the decaf brings impressive wet process Ethiopian flavors that are dynamic, sweet, and aromatic.