Rwanda Kayokwe Station SWP Decaf
This decaf has impressive sweetness, cane juice and caramel, and a carob flavor in the finish.
Region: Kibumbu, Mwaro
Processing: Wet Process then SWP Decaf
Kayokwe is a privately owned wet mill in Kibumbu, Mwaro Province. Kayokwe station acts as a centrally located wet mill for the farmers in the surrounding highlands ("Commune Kayokwe") to sell and have their coffee cherry processed. Like most of Burundi, Bourbon is the dominant cultivar grown, and the 2000+ family "farms" who sell their coffee to Kayokwe, tend to be in the .5 to 1 hectare range; much more like gardens in respect to size. This is a custom decaf processed by Swiss Water Decaf in Vancouver, BC. This non-chemical process method uses only water to remove 99.9% of caffeine from the coffee, while retaining much of the volatile compounds that affect aroma and flavor. Sometimes decafs can be tricky to roast due to the already discolored bean, and lack of audilbe "pops" during the fracturing stages (even from Swiss). I had no problem detecting first cracks during both my roasts of this coffee, and physical color was fairly easy to read after about 1 full minute of development.
Description from Sweet Maria's.