Costa Rica Tarrazu SWP Decaf

Cupping Notes:

Impressive acidity, like white grape juice. Liquid brown sugar, honey wheat bread, rice crispy treats, and caramel popcorn. As espresso, you'd be hard pressed to guess it's a decaf! Super versatile.

Additional Info

Farm Description:

This decaf lot comes from two different micromills in the Talamanca Sierra highlands, Tarrazu, one Don Mayo and the other Juanachute. This region is already in the clouds, so to speak, the ridge you drive over on the way in peaking at 3000 meters, and dropping down to the valley floor brings you to about 1500 meters. Both coffees are processed in the most common fashion for Costa Rica, using mechanical washing. No fermentation is used to remove the final layer of mucilage that can otherwise be tough to peel. Instead, the fruit and cherry are both removed at the same time with a mechanical demucilager and a little water. This process tends to produce a nice, clean cup profile, and perhaps somewhat muted acidity (though not always). Both coffees were classic examples of clean Costa Rican coffees in this respect, coming back post-decaf a close proximation of the non-decaf coffee. The Swiss Water decaffeination method is a delicate process, leaving much of the volatile compounds that affect flavor and aroma intact.

Description from Coffee Shrub.