East Africa Nya-Nye SWP Decaf
East Africa Nya-Nye SWP Decaf
East Africa Nya-Nye SWP Decaf
Impressive flavor profiles, bittersweet aspects of toasted caramel, flashes of vibrant citrus, lemon squares, hints of fruit and spices, dark cocoa roast tones, and chocolate stout beer. City to Full City. Good for espresso.
Full Cupping Notes
The dry fragrance at City roast level has a chocolate wafer cookie smell and molasses, with hints of spice and stewed fruits. The wet aroma brought out a creamy-sweet honey butter note, with caramelized sugars, sweet breads like cinnamon roll, and raisin. The hot coffee has the bittering and sweet aspects of burned caramel up front, with roast tone close behind. The acidity level is pretty remarkable for decaf coffee too, especially when roasted light. But you can also roll off the high tones by roasting to Full City too, simultaneously dialing up body and bittersweet roast flavors. My City roast had flashes of vibrant citrus that brought to mind lemon squares. There's a juicy quality too, pulling out some of the fruited hints, like apple, peach, and berry. Dark cocoa notes are out in full force at Full City, with an unrefined molasses note underneath, and a chocolate stout flavor in the finish that has staying power. Full City roasts will work really well as a bittersweet, and chocolately espresso. I would keep from hitting 2nd crack, as decafs tend to be susceptible to charring if roasted too dark.
Specs
Region Nyeri, Kenya and Nyamasheke, Rwanda Processing Wet Process, then SWP Decaf Drying Method Raised Bed Sun-Dried Arrival date October 2024 Arrival Lot size 116 Bag size 60 KG Packaging GrainPro Liner Farm Gate Yes Cultivar Detail SL-28, SL-34, Ruiru 11, Bourbon Grade AB (Kenya), and A1 (Rwanda) Appearance .2 d/300gr, 15-17 Screen Roast Recommendations City to Full City Type Farm Gate, Decaf Recommended for Espresso Yes
Product Overview
Product Overview
| process method | Swiss Water Decaf |
|---|---|
| cultivar | Bourbon Types |
| farm gate | Yes |
Farm Notes
Farm Notes
Origin & Farm Notes
We've chosen to name this coffee, "Nya-Nye", due to the fact that it's a blend of coffee from Nyamasheke, Rwanda, and Nyeri, Kenya. In fact. 2/3 of this blend is Kenyan AB coffee, which is a big part of this coffee's interesting bright side. Rwandan coffee is no slouch in the acidity department either, but its Kenya that's known for high-toned flavors, and helps bring very appealing citrus flavors to this unique tasting decaf. All of the coffees that went into this blend were complex in their own way, and sweeter-than-average, which in our experience makes them great candidates for decaffeination. This lot was decaffeinated at the Swiss Water plant in Vancouver, Canada, who use only water to remove 99.9% of the caffeine content from coffee. The process is thought to be more gentle than some others that use chemical solvents, and we definitely see a difference in the cup flavors. Roasting decaf can be a little tricky since the color of the beans are already a shade of brown. It's also the case that the beans suffer some degradation from the decaffeination process and so oils tend to rise to the surface more easily, even when roasted to City+. For home roasters, if your roaster has manual heat control, try taking a slower approach to avoid a violent 1st crack and so that it doesn't get away from you. In a popper you can try overloading the batch size which should help to slow roast progression down some. Learn more about the Swiss Water Decaf method here.
Specs
Specs
Technical Specifications
Key specifications and operating details for this product.
| region | |
|---|---|
| processing | |
| drying method | |
| arrival date | |
| lot size | |
| bag size | |
| packaging | |
| farm gate | Yes |
| cultivar detail | |
| grade | |
| appearance | |
| roast recommendations | |
| type | Farm Gate, Decaf |
| recommended espresso | Yes |
East Africa Nya-Nye SWP Decaf
East Africa Nya-Nye SWP Decaf
Impressive flavor profiles, bittersweet aspects of toasted caramel, flashes of vibrant citrus, lemon squares, hints of fruit and spices, dark cocoa roast tones, and chocolate stout beer. City to Full City. Good for espresso.
Full Cupping Notes
The dry fragrance at City roast level has a chocolate wafer cookie smell and molasses, with hints of spice and stewed fruits. The wet aroma brought out a creamy-sweet honey butter note, with caramelized sugars, sweet breads like cinnamon roll, and raisin. The hot coffee has the bittering and sweet aspects of burned caramel up front, with roast tone close behind. The acidity level is pretty remarkable for decaf coffee too, especially when roasted light. But you can also roll off the high tones by roasting to Full City too, simultaneously dialing up body and bittersweet roast flavors. My City roast had flashes of vibrant citrus that brought to mind lemon squares. There's a juicy quality too, pulling out some of the fruited hints, like apple, peach, and berry. Dark cocoa notes are out in full force at Full City, with an unrefined molasses note underneath, and a chocolate stout flavor in the finish that has staying power. Full City roasts will work really well as a bittersweet, and chocolately espresso. I would keep from hitting 2nd crack, as decafs tend to be susceptible to charring if roasted too dark.
Specs
| Region | Nyeri, Kenya and Nyamasheke, Rwanda |
|---|---|
| Processing | Wet Process, then SWP Decaf |
| Drying Method | Raised Bed Sun-Dried |
| Arrival date | October 2024 Arrival |
| Lot size | 116 |
| Bag size | 60 KG |
| Packaging | GrainPro Liner |
| Farm Gate | Yes |
| Cultivar Detail | SL-28, SL-34, Ruiru 11, Bourbon |
| Grade | AB (Kenya), and A1 (Rwanda) |
| Appearance | .2 d/300gr, 15-17 Screen |
| Roast Recommendations | City to Full City |
| Type | Farm Gate, Decaf |
| Recommended for Espresso | Yes |