Costa Rica Carol y Jose SWP Decaf

Truly one clean decaf: balancing raw sugar sweetness, cocoa butter and apple accents, roasted cacao nib finish. Pleasant and mouth cleansing acidity that's like apple juice. City to Full City+. Good for espresso.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process, then SWP Decaf
Drying Method Patio Sun-dried
Arrival date Jan 9 2017
Lot size 44bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Catuai, Caturra
Grade SHB
Appearance .2 d/300gr, 17-18 Screen - expect some broken beans from decaf process
Roast Recommendations City+ to Full City+ is ideal, but I was surprised to find that our City roast was still quite balanced
Weight 1 LB
Recommended for Espresso Yes
This custom decaf is a blend of 2 single producer coffees, one from Costa Rica's Central Valley and Chirripo National Park - Carol of "Jardin de Aromas", and Jose of "Imperio Rojo" micromills. As non-decafs, their coffees tasted very clean and sweet and so no surprise the decaf shadows these results. Both producers are known for coffees of exceptional quality, and ones we go back to year after year. Both have ecological water conserving Penagos pulping machines, and the wet parchment dried on raised African beds, helping to facilitate even drying. This decaf blend is an impressive coffee, and testament to the job well done by the folks at Swiss Water. We've been sending our coffees to Swiss for decaffeination for a few years now, and are continually impressed with how much of the original profile is retained after processing. Water process decaf means no chemicals are used, only water to swell the beans, separate caffeine, leaving much of the volatile compounds that affect aroma and taste intact. Decaf drinkers should enjoy fresh, hight quality coffee too!
The aromatic profile of this Costa Rican decaf has surprising sweetness for decaf, molasses-like, with smokey hickory chip bittersweet accents. The wet aroma continues on this thread, rustic sugars and a smell of honey wheat crust give an amalgamation of old fashioned molasses bread. This aspect comes through less in the cup, where a balanced sweetness is found, and subtle cup top notes are revealed as the cup cools down in temperature. As a decaf, this is a nice sweet cup in the middle roasts, where a balancing level of raw sugar settles in nicely up against flavors of cocoa butter, apple accent, and roasted cacao nibs filling out the finish. This is truly one clean decaf coffee, and our City+ and Full City roasts would stand up well in comparison to their non-decaf counterparts! The sweetness really opens up at these roast levels, and a mouth cleansing acidity comes through like apple juice. Something very important to note about this Costa Rica decaf, and generally true for others; it scores 1-2 points lower when it is brewed too soon after roasting. It needs at least 24 hours post roast to settle down, for the body to develop, and sweetness as well. And, as we state often, roasting by color is difficult. Use smell and sound to aid you while roasting, since surface color is much darker with decafs relative to the actual degree of roast.