This is a lot that was cupped, then sent direct to the German decaffeination plant KVW for their Methyl Chloride (MC) process and then returned to us. While there is often the strong possibility of a coffee going "flat" at the decaf plant, losing all its origin character, it always helps to start with a great coffee. Traditionally, brokers bought decaf from the plant, coffee supplied from lower grade "stocklots" by the decaffeinator themselves. The results were never very impressive. Now we are able to designate high quality lots, and get these kinds of results. The dry fragrance is bright and fruited. I get a bit of jackfruit, and in the wet aroma there is light molasses sweetness and chicory root, as well as macademia nut. The cup is sweet and bright; slight lemony acidity offers a little sparkle to the cup, while there are nut and vanilla flavors in the mid-range. It's quite amazing a coffee can survive the rigors of the decaf process with such a sweet, clean and bright cup. The body is quite light, as is the non-decaf, wet-process Costa Rica Tarrazu of tradition. To maximize these qualities, I recommend keeping the roast light. City + is plenty for this coffee, and retains all the bright, lively character, and that twist-of-lemon accent. I added a small cupper's correction based on ths excellent bright note.