Attractive aromatics, this Ethiopia decaf has unique cup clarity in light roasts, citrus and dried natural apricot shine amidst a malty sweet core. Clean and bright, as any Ethiopian coffee should be. City to City+.
|Processing||Wet Process then SWP Decaf|
|Drying Method||Raised Bed Sun-dried|
|Arrival date||December 2017|
|Cultivar Detail||Heirloom Cultivars|
|Appearance||.6 d/300gr, 15+ screen|
|Roast Recommendations||City to City+|
|Type||Decaf, Farm Gate|
Ethiopias have been shining star decafs for us, which only part of it has to do with the coffee itself. Don't get me wrong, the raw ingredients going into your decaf play a huge part in the resulting cup, since you know..."garbage in=garbage out". But if you have a beutiful cup and you subject it to harsh chemical decaf processes, then you stand to lose the volatile compounds that made it a delicious coffee to begin with. We navigate both parts of this equations by first choosing coffees we enjoy as non-decaf, and then send them off to be processed at the Swiss Water Decaf plant in Canada, where they employ a patented water processing method that uses no harsh chemicals to remove effectively 99.9% of the caffeine. The process is gentle, and leaves much of the flavor and aroma intact. And in the case of Ethiopian coffee such as this one, send off a coffee with inherent citrus and floral aspects, and receive a decaf with those same highlights in return. This particular Limu coffee comes from the Qota cooperative located in Agaro town, South-Western Ethiopia, not too far from Duromina, who have consistently produced some of our favorite western Ethiopian coffees. They are operating under the Keta Muduga Union, who we are buying from for the first time, and who showed us stellar harvest samples from Qota and a few others. The Unions provide agronomical support to the coops, and also have export licenses, which up until this year, has afforded the coops access to the global market.
An alluring smell of chocolate biscotti and lemon peel comes up from the dry grounds , an aromatic smelling decaf even at City roast level. I wouldn't normally recommend such a light roast for a decaf coffee, but found City to City+ suits this particular lot. Citrus hints are much more subdued in the wet aroma, and a dark caramel smell comes up from the wet grounds, along with malty grain smells. The cup clarity is surprising, definitely another of the "I can't believe it's decaf" selections when tasted in context with your average decaf coffee. Flavors of tangerine and tart citrus come through, and provide stark contrast to a malty sweet core, shifting to dried fruit like natural apricot and dark raisin in the finish. City+ and beyond build a blanket of dark cocoa roast tone, and while not my favorite for brewing, will sweeten up a decaf blend for brew or espresso.