East Africa Nya-Nye SWP Decaf

Cupping Notes:

Impressive flavor profiles, bittersweet aspects of toasted caramel, flashes of vibrant citrus, lemon squares, hints of fruit and spices, dark cocoa roast tones, and chocolate stout beer. Good for espresso (on request).

Region: Nyeri, Kenya and Nyamasheke, Rwanda
Variety: SL-28, SL-34, Ruiru 11, Bourbon
Altitude: Various
Processing: Wet Process, then SWP Decaf
Certification: Farm Gate

Farm Description:

We've chosen to name this coffee, "Nya-Nye", due to the fact that it's a blend of coffee from Nyamasheke, Rwanda, and Nyeri, Kenya. In fact. 2/3 of this blend is Kenyan AB coffee, which is a big part of this coffee's interesting bright side. Rwandan coffee is no slouch in the acidity department either, but its Kenya that's known for high-toned flavors, and helps bring very appealing citrus flavors to this unique tasting decaf. All of the coffees that went into this blend were complex in their own way, and sweeter-than-average, which in our experience makes them great candidates for decaffeination. This lot was decaffeinated at the Swiss Water plant in Vancouver, Canada, who use only water to remove 99.9% of the caffeine content from coffee. The process is thought to be more gentle than some others that use chemical solvents, and we definitely see a difference in the cup flavors. Roasting decaf can be a little tricky since the color of the beans are already a shade of brown. It's also the case that the beans suffer some degradation from the decaffeination process and so oils tend to rise to the surface more easily, even when roasted to City+. For home roasters, if your roaster has manual heat control, try taking a slower approach to avoid a violent 1st crack and so that it doesn't get away from you. In a popper you can try overloading the batch size which should help to slow roast progression down some. Learn more about the Swiss Water Decaf method here. 

Description from Coffee Shrub.