It used to be that water decafs were generic coffees; you really couldn't verify that the source coffee was a good cup, or even specialty coffee at all! It was possible for large roasters to send their own lots to Swiss Water for decaffeination, but that was impossible for everyone else. Now we have been able to buy coffees that we cup as regular coffees and verify the quality, then re-cup after decaffeination to see the effect of the process. Maunier is a really nice estate in Boquete that has placed in the Panama Coffee Competition in years past. As a Water Process decaf, it really preserves the primary cup character, the acidity and brightness of the cup. It has good sweetness, with some hint that it is decaf in the dry fragrance, but plenty of sweetness intrinsic to high grown Boquete coffees as well. My City + roast has lemony accents in the wet aroma and in the cup as well, with some very clean floral jasmine character too. The roast tone is praline almond. In the finish, that slightly malty decaf hint is there (not a bad thing), and it ends with good lemony brightness as well. It's a remarkably clean flavor profile and right in line with it's non-decaf Maunier estate counterpart.