Decaf Espresso Water Process

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Bold
  50
• Funky
  20

Notes of Clementine, Clove, and 60% Cocoa Full BodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., High AcidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Producer: Worku Buche Region: Oromia, Ethiopia Elevation: 5700- 6400 ft Process: Swiss WaterSugarcane (EA) decafDecaffeination using ethyl acetate derived from fermented sugarcane, common in Colombia. Keeps sweetness well; often labeled 'EA' or 'sugarcane process'. Process, NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. We've blended two roast levels of this excellent Sidama coffee to create a decaffeinated espresso blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. that doesn't need any caffeine to wake you up. Bold, wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. flavor and a grapefruit mouth feel. Swiss Water Process is a chemical free process. The green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. is pre-soaked in pure, hot water to create a solution, which is passed through activated charcoal filters that extract the caffeine without extracting the coffee’s particular flavor.