|Region||Limu, Western Ethiopia; Mutambu, Burundi|
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||December 2017 Arrival|
|Grade||Grade 1; A1|
|Appearance||.6 d/300gr, 15+ screen|
|Roast Recommendations||City to Full City; best brews in the City/City+ range, and espresso City+/Full City range|
|Type||Sweet Maria's Blends, Decaf, Farm Gate|
We concocted this 2-bean blend around a couple of our more stellar decaffeinated African coffees that were just processed by Swiss Water in Vancouver. We're at a point where 100% of our decaf coffees are pulled from our own stock and processed by Swiss, which starts by selecting coffee by flavor profile and physical makeup that we think will translate into a quality cup. "Tam Efriqa" roughly translates the "Taste of Africa" in Amharic, which in the past I may have thought a bold statement for decaf given the harsh processing treatments some decafs endure. There's nothing harsh about Swiss's water decaffeination process, a chemical-free water processing technic that removes nearly 100% of the caffeine, while leaving behind volatile compounds that affect flavor and aroma. So in the case of Tam Efriqa, so much of what makes these African coffees unique still comes through in the cup. The blend is made up of a selection of wet processed Ethiopia and Burundi coffees. I roasted to three different roast levels - City, City+, and Full City - and was really pleased with all three. We set out to construct a blend for espresso, but found that it shows really well as both brewed coffee and espresso, though I'd roast to at least City+ if you plan on pulling shots, as City roasts are puckering and metallic as espresso. The decaffeination process does break down the cellular structure of the bean a little, and so oils will rise to the surface more easily, even in roasts as light as City+. So ignore that visual marker when roasting, using the normal sounds of 1st crack and physical fracturing as your guide to judging roast development.
Tam Efriqa is a dual-use decaf blend, all three ingredients shining stars of our most recent custom decafs processed by Swiss Water. From City to Full City, the level of sweetness runs high, a pungent molasses aroma, and sweet undercurrent of palm sugar, muscovado, and smokey-sweetness of burned sugars (especially at Full City). The smells in dry fragrance and wet aroma cover a range of cookie to dried citrus, cocoa to dark rye. And the cup is impressive to say the least, and not just for decaf! We constructed this blend with espresso in mind, but after cupping light roasts give it the thumbs up for brewing too. Decaffeinated coffee often lose any brightness they once had, the cup profile losing dimension along the way. I'm sure if this were non-decaf, acidity would shine even brighter, but the level of rindy lemon-like acidity found in light roasts is striking, and has a voluminous effect on cup profile. City and City+ roasts boast dried stone fruit and raisin accents, subtle cocoa notes, and caramelizing sugars. At Full City smokey cocoa roast tones are more dominant, making room for some dark fruit hints once the cup cools. We were floored by how chocolatey and bittersweet espresso shots are at City+ and Full City roast level. Both roasts exhibit a tangy brightness up front that's like a drop of fresh squeezed lemon juice, and followed by opulent dark cacao notes, and understated accents of berry and pumpernickel/rye bread in the finish. An absolutely standout decaf espresso that we've added to the list of "I can't believe this is decaf"!