A very tasty and fresh natural processed Ethiopian decaf.
The natural processing on this lot leaves a fuller bodied and more complex cup profile. A very cool lighter and sweeter toned cup. Not as fruity as some of the previous batches but complex and spicy with strong chocolate notes.
MWP = Mountain Water Processed, a cool non-solvent based Mexican decaf plant with decent U.S. interest backing it.
The coffee was sourced from smallholders farmers in Ethiopia’s Sidama region. Drying coffee in the cherry, as was the case here, is the original tradition in Ethiopia. Natural or dry-process, fruit-dried or cherry-dried – however you prefer to talk about this style of ‘zero-process’ coffee post-harvest production, it all comes back to Ethiopia. While farmers across the globe still practice this method of letting the coffee fruit dry like raisins around the seed, it all started in here. It’s still common to see smallholder farmers drying their daily harvest on their porches or lawns across the country. Unlike much of the rest of the world, many of these farmers will then roast and grind their own harvest – Ethiopia is the world’s only coffee producing country whose volume of consumption equals its export.
Tasting Notes: Chocolaty with just a little hint of floralness and some strong tea like spice. Very cool cup profile and close to the caffeinated profile mark. Low acidity with some decent body – a little jammy if you hit the roast on the head.
Roasting Notes: A lighter roast decaf, shoot for about half way between first crack and second crack. Does work a bit lighter or darker but too light and you can taste too much of the decaf processing, too dark and you lose that awesome fruit forward tone.