Recommended Roast Level:
Full City Plus (Dark)
Our last Swiss Water® Process (SWP) and Dry Process (DP) Ethiopian coffee was quite the hit, so we decided to look for another one. This coffee checks every box for what we were looking for. We decided to roast this coffee dark to highlight the bold, caramel flavors. There are fruited notes, like dried apricot, but the caramel is so strong that the fruit almost tastes caramelized. It brews a rich cup with a juicy and complex mouthfeel. We're very glad we're able to offer this one!
||Full City Plus (Dark)
||Natural (Dry Process), Swiss Water® Process
||Caramel, Almonds, Citrus Rind
||Full Body, Complex
||Drip, French Press, Espresso
Ethiopia Kafa Swiss Water® Process Decaf Coffee Production:
This custom decaf is from the Bitta farm in Bonga forest in Ethiopia's Kafa Zone. The Bonga forest is an amazing and lush natural forest reserve and fabled as the birthplace of coffee. Bitta farm is roughly 1000 hectares in size and planted in local indigenous types in a semi-forested area with some of the primary canopy still intact. The farm spans an altitude range of 1800 to 1950 meters above sea level. The majority of the coffee that went into this decaf was wet-processed, though we did add about 1/5 dry process to help amplify fruited flavors and sweetness. We find that a small amount of dry process coffee makes a huge difference in the final decaf product, no doubt lending to the "un-decaf" cup profile. Take care to watch for physical signs of fracturing during the roast as 1st crack is super quiet. We almost missed it altogether! The coffee also takes on a fairly dark hue when roasting and may appear darker than it actually is. As stated in the review, it can be bit tricky to roast, but very rewarding for its sweetness - and the fact it really doesn't have a "decaf-y" flavor at all!