Burundi Kivubo SWP decaf yields layers of caramelized sugars and toffee malt, a ribbon of dark chocolate, and accents of lemon rind, cinnamon stick, and pumpernickel bread. Clean cup, and snappy acidity. City to Full City.
This decaf version of Kivubo coffee is a real highlight of our most recent batch of decaf coffees that just arrived from the Swiss Water plant in Vancouver, Canada. Sweetness, acidity, cup clarity, and subtle top notes, Kivubo SWP Decaf holds it's own, and on a table of decafs, tastes much more like a "regular" brew. Kivubo Station is located in the Mutambu area of Bujumbura Province. The station acts as a collection site where farmers from the surrounding hillside can sell their whole coffee cherry after it is picked, and where that coffee will then be blended, wet processed, and dried on raised drying beds. Kivubo is one of several stations under an umbrella association that currently serves around 3,000 farmers, small-holder farms who on average are growing 200 coffee shrubs cultivated land adjacent to their homes. Like most of the region, Bourbon is the dominant varietal grown.
With the dry fragrance and wet aromatics showing smells of sweet raw sugar, dark caramel, bittersweet cocoa, and berry and stone fruit hints, this cup of decaf smells so much like the non-decaf Kivubo that's been such a hit around our warehouse (and with customers). I know we really hammer this point home, but it's a point worth hammering! "Decaf" does not have to equate to a cardboard-flavored brew, and with Swiss Water processing, the flavors and aromatic profile of the original coffee are still very much a part of the decaf'd coffee. Brewed, this is one sweet decaf, City+ roasts yielding layers of caramelized sugars, and a note of toffee malt. A ribbon of dark chocolate weaves through this, and I'm reminded of Rolo candies. As the cup cools, you're presented with a clean and clear flavor picture (especially for a decaf), acidity that's on the snappy side, and top notes that include accents of lemon rind and cinnamon stick, as well as a faint pumpernickel bread note that is probably a result of decaffeination, but does not detract from the cup. This is a versatile decaf, delicious at a fairly wide range of roasts, and with focused sweetness that shows well from City roast level on up to about Full City. I wouldn't go beyond Full City, as bittering/ashy flavors will take over. But anywhere north of Full City, and you're rewarded with a densely sweet cup!