Ethiopia Mirabawi Buna SWP Decaf

Cupping Notes:

Complex decaf coffee that's fruited, aromatic, and undeniably Ethiopian! Sweet profiles of simmering berries, plum jam, apple, and even a tropical/floral hint of passionfruit juice. Good for espresso.

Region: Kafa and Limu, Western Ethiopia
Variety: Heirloom Cultivars
Altitude: Various
Processing: Dry Process and Wet Process coffees, then Swiss Water Process Decaf
Certification: Farm Gate

Farm Description:

We just got this delicious Ethiopian decaf back from being processed at Swiss Water in Vancouver, Canada, and are amazed by how it's tasting! It helps that it's made up from coffees that we loved before being decaffeinated, and consisted of 2/3 dry process, 1/3 wet process. Including fruited dry process coffees in the mix has been a key ingredient of most of our Ethiopian decaf recipes, and a big part of why they come back tasting so nice. It's no secret that all decaffeination processes are hard on the coffee, and tend to flatten out some of the more nuanced cup flavors. But with fruit-forward dry process coffees, the process merely softens some of those heavy-handed flavors. This is one of the reasons we love working with Swiss; it allows us to send high quality coffee from our own stocks, and affords us a level of control where we can customize blends to our own taste. This lot is mostly made up of coffees from Ethiopia's Western Jimma region. The bulk of it is split between two larger scale farms run by Dehab Mesfin, near the Bonga forest in Kafa, and Senna Katta Mountain farm, in Limu's Boter forest reserve. Swiss Water Decaf decaf use their patented chemical-free, water-decaffeination process to remove 99.9% of the coffee's caffeine content. The technique is gentle on the coffee's organic structure, leaving much of the aromatic compounds that affect flavor and aroma intact. Read more about the Swiss Water technique here. 

Description from Coffee Shrub.