THIS COFFEE HAS SOLD OUT. City+ roasts have a flavor of cinnamon-spiced Mexican dark chocolate, along with accents of banana chips, dried currants, and Ovaltine powder. Complex for decaf. City+ to Full City+. Good decaf espresso.
Out of Stock
--SEE OUR IN STOCK DECAFS HERE--
Need help replacing a favorite coffee? Read more here.
This is a custom blend of coffees from two cooperatives in the Muyinga province of Burundi. Both stations were built about five years ago, and are situated near a mountain-fed stream, which gains them great access to clean water for processing coffee. They've also installed a state of the art filtration system to handle the water post-processing, in order to put clean water back into the ecosystem. These coffee processing stations are situated around two hillside villages where the coffee is collected. The folks at this station buy cherry from several "collines" - French for hill tops - in the surrounding area. Coffee is delivered by bike or by foot, one bag at a time. Water process decaf means no chemicals are used, only water to swell the beans, separate caffeine, leaving much of the volatile compounds that affect aroma and taste intact. Decaf drinkers should enjoy fresh, hight quality coffee too!
Baking spice notes line the aromatic profile, which is right in line with the non-decaf counterpart. The dry fragrance has a malty sweetness, burned sugar bittersweetness, and a dusting of dry spice. The wet aroma is very nice, and dare I say syrupy sweet. Don't get me wrong it has the malt and roasted grain smells that I associate with decaf coffees. But there's a dark sugar sweetness at the core making the cup quite enticing. Our City+ roast had a pleasant bittersweet cocoa flavor that reminds me of cinnamon-spiced, Mexican dark chocolate. It cools with interesting accents of banana chips and Ovaltine powder showing in the long finish. Inky body found at Full City is matched by an incredibly dense chocolate flavor, like 85% cacao bar with the bittering of ground cacao nibs, sweetness of dried currants, and flecks of cinnamon spice. Decaffeination can really mute a coffees complexity, and though I think it does to some extent here, origin characteristics are well represented across the roast spectrum. Let this one rest for 24 hours and you'll be rewarded, as it tastes a bit flat right out of the roaster. City+ is always a good starting point with decaf coffees, obfuscating some of the "bready" aromatics that come with decaffeination.