100% Ethiopia Decaf - Organic - Single Origin Coffee

Freshly Roasted - On Demand - Micro Batches - Ships within 24 hours of being roasted.

Ethiopia Decaf - Organic

The fruity dry process flavors of the pre-decaf coffee come through. Berry notes crop up in the cup with bittersweet backing flavors, hints of stewed stone fruits, doughy rye, and rustic sweeteners. City to Full City.

Cupping Notes:
The dry fragrance is sufficiently sweet, with lovely origin characteristics like red berries breaking through the sweetness of malted grains. The wet aroma brings out smells of baked sweet bread like molasses, banana bread, and ginger loaf. The dry process flavors really come through nicely in this decaf. The fragrance may show more flair, but berry notes crop up in the cup too, and are well integrated into the bittersweet backing flavors. Look for hints of cooked berry, stewed peach, and plum amidst a flavor aspect of doughy rye bread and rustic sweeteners like palm and date sugars. Context plays a significant role in perception, and tasting this next to non-decaf natural Ethiopias, the decaf flavors were unmistakable. That said, the fruit flavors were just as noticeable, which sets this Ethiopia apart from the rest of the decaf lineup.

A majority of the latest Ethiopia Swiss Water custom decaf blends are from the Western Ethiopian region of Jimma, most of which are dry processed coffee, and all are 100% Organic. As non-decaf, all of the coffees in this blend offered fruits at the front of the cup, which we know from experience holds up quite well to the decaffeination process. There's no way around decaf having some negative impact on cup quality. We have found that adding the fruitier naturals to the equation helps lock in some of what we think of as Ethiopian-origin characteristics.

That's part of the beauty of using a gentle decaffeination process like the Swiss Water method, where much of the volatile compounds that affect flavor and aroma are preserved post-decaf. All of the coffee stations where these coffees were sourced are located at very high elevations between 1900 and 2200 meters above sea level, most sourcing coffees from smallholders in the region who grow imma Agricultural Research Center heirloom cultivar selections.