It seems inevitable that a name we put on a coffee is going to be this complicated; why not just make up fanciful names like Abyssinia Delight or African Trader or ... well, I would rather just stick to the facts, and in this case the facts are: Dry-processed coffee from the Sidamo region, processed for decaf using the Water Process (WP) method. Now that's confusing. This is still very much a Sidamo and that's the beauty of this coffee. It's bright, aromatic, spicey, fruited. We started with an exceptional lot of MAO Horse Dry-process Sidamo, which is a bright, fruited cup, highly aromatic, and we end up with something that can be described exactly the same way. In fact, I am really impressed by the strong fruited and floral aromatics, the syrupy body, and the slight rustic sweetness in this coffee. Sometimes our experience has been that a dry-processed Ethiopia will exit the decaf process with the cup character of a wet-process Ethiopia; lighter body, brighter acidity. It's not quite the case with this lot. If I cupped this blind I would not suspect it was decaffeinated. This decaf Sidamo has all the top-end, bright aromatic notes and floral-fruit character native to a really good Sidamo. I has medium-to-heavy body with the syrupy mouthfeel I already mentioned. In the cup, the flavors are remarkably floral: Jasmine! There's a great honeyed roast taste, with a long floral finish with tangerine citric sweetness. As it cools the jasmine becomes more tea-like. This is an amazing decaf, really.