Brighter when roasted lighter, and Full City are anchored in deep chocolate roast tones, red berry fruit accent notes, honey wheat, burdock root and chocolate malted grains. City+ to Full City. Great decaf espresso.
|Region||Ethiopia, Guatemala, Flores|
|Processing||Wet Process (Washed) + Dry Process (Natural) then Water Process Decaf|
|Drying Method||Patio Sun-Dried, Raised Bed Sun-Dried|
|Arrival date||December 2018 and June 2019 Arrivals|
|Cultivar Detail||Heirloom Varietals, Bourbon, Caturra, Typica|
|Appearance||1 d/300gr, 16-18 screen; mainly broken beans from decaf process|
|Roast Recommendations||City+ to Full City; I don't like to take decaf to 2nd snaps because I think the cup takes on ashy flavors|
|Type||Decaf, Farm Gate|
|Recommended for Espresso||Yes|
This is our attempt at a decaf version of one of our longtime favorite espresso blends, "Sweet Maria's Espresso Monkey". The ingredients follow as close to those in the namesake as stock allows, and we settled on an Ethiopia blend of dry and wet process coffees for 50% of the blend, and the other 50% split between wet process lots from Guatemala and Flores. The Ethiopia adds sweet, dried fruit notes, as well as citrus-like vibrance that holds up to Full City roasting. City+ and Full City roasting is the roast range you should stick to. Don't be fooled, there's plenty of bittersweetness to be found in the middle roasts. The decaffeination process breaks down the coffee's cellular structure to some degree already and therefore is more susceptible to burning up in the roaster, producing ashy, bittering flavors. But at City+ and Full City roast levels, this decaf is chocolatey, bodied, bright and sweet, and worthy of the name "Monkey"....or "Monyet" rather, the Bahasa word for Monkey.
This Workshop decaf blend is an attempt at coming up with a decaf version of Espresso Monkey, one of Sweet Maria's most popular signature blends. It's made up entirely of coffees we had processed at Swiss Water Decaf, and the components adhere to the flavor goals we set out to produce in our original, non-decaf blend. City+ roast level works really well for a bright toned shot, surprisingly so. A tangy lemon note is right out front with burned sugar flavors that are countered by bittering chocolate and a saline/salt note that culminate in a salted chocolate flavor. The Ethiopia base component keeps acidity central to the espresso profile, even when roasted dark. At Full City, espresso shots are anchored in deep chocolate bass tones that all three ingredients are capable of producing on their own. A longer look reveals red berry fruit accent notes, along with honey wheat, burdock root and chocolate malted grains in the aftertaste. I don't recommend roasting into 2nd cracks. The decaffeination process breaks down the coffee's cellular structure to some degree already and therefore is more susceptible to burning up in the roaster, producing ashy, bittering flavors. City+ and Full City on the other hand will yield sweetness and inky espresso body, shots that show nicely on their own but also stand up to steamed milk drinks.