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The cup has plum fruit notes, some hints of raisin sweetness, and soft milk chocolate with a velvety mouthfeel. The coffee cools really well, and has a sweet finish with plummy fruits, cinnamon, and honey sweetness. Behmor roasters should take caution as a few of the smaller size beans may fall out of the drum during roasting. City+ to Full City.
This lot originated with a dry-processed coffee from the Sidama region, processed for decaf using the Water Process (WP) method. It's not a lot that we sent direct to be decaffeinated but I like the cup so much I had to get some. Sadly, because we didn't send it I don't know much about the origin of the coffee pre-decaf. This is still very much am Ethiopia Sidama and that's the beauty of this decaf lot; the character has been preserved, although somewhat shifted from the fruity dry-process character towards a cleaner, lighter-bodied cup. We have found this to be true in the past too: 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. In either case, the fruited notes, while delicate, persist in the cup, and it has traces of a wonderful floral aspect as well.
The dry fragrance is a bit "decafy" with malty and bubblegum tones that are a bit uncanny together. Sometimes decaf aroma reminds me of chocolate"ice milk" that we bought when I was a kid. It's basically like non-fat chocolate ice cream; kind of a treat, kind of a bummer. But the dry fragrance isn't the end-all. We do drink coffee, after all. The the fragrance there are hints of what is to come: Adding hot water brings out sweet fruit and floral scents. There are traces of hibiscus and dried mango in the wet aroma. The cup has plum fruit notes, some hints of raisin sweetness, and soft milk chocolate as well. The mouthfeel is rather velvety. The coffee cools really well, and has a sweet finish with plummy fruits, cinnamon, and honey sweetness.