Ethiopia Tebe Taye SWP Decaf
In a sea of decaf sameness, Tebe Taye offers a refreshing bit of difference. Look for rustic dried fruit, berry tones, a sappy pine note, bubble gum and dark pumpernickel bread.
Region: Uraga, Guji Zone and Aricha, Yirga Cheffe
Variety: Heirloom Cultivars
Altitude: 2000+ masl
Processing: Wet and Dry Process, then SWP Decaf
Here's our latest custom Ethiopian decaf processed by Swiss Water. This lot is made up of coffee from two different washing stations in Ethiopia's Uraga and Yirga Cheffe growing regions; Tebe Haro Wato and Taye Gedo. Most of the farms delivering to these two sites are growing coffee at or above 2000 meters above sea level. Both wet mills delivered floral cups, sweetly fruited and clean. The biggest difference between the two lots that went into Tebe Taye is processing. Half of the lot is wet process, the other dry process. While the Swiss Water decaf method is gentle and surprisingly retains much of the original coffee cup character, some volatile compounds that affect flavor and aroma are invariably lost to decaffeination. Adding a fruit forward dry process ensures that some of the fruited character makes it through to the final decaf, which is certainly the case here.
Description from Cafe Imports.