SHALOM - East African Decaf

Cup Profile: Brown sugar, dark chocolate, cinnamon, tart fruit

Shalom is an East African decaf blend of Burundi and Rwanda coffees that yields well-balanced sweetness, subtle top note hints, and moderate bittersweet tones that all come together to make quite an appealing decaf.

The GRADE A1 coffee beans that went into this blend are from stations Mutovu and Karambi in Nyamasheke, Rwanda, and a small amount of dry process coffee from Gakenke site in Kayanza, Burundi. We've found that a small amount of dry process goes a long way in decaf, helping to bring out sweetness and body, as well as imparting fruited cup accents. This blend turned out quite nice, with balanced sweetness and hints of fruit and spice in this medium roasted batch.

Shalom was decaffeinated at the Swiss Water plant in Vancouver, Canada. This patented method uses only water to gently remove 99.9% of the caffeine content, leaving much of the volatile compounds that affect flavor and aroma intact. 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.

This coffee is awesome! It ranks among the very best I've ever had. Yes, it is decaf, but you'd never know it. Surprisingly this coffee is even delicious as espresso. And it's perfect for an evening mocha treat.

How much brewed coffee will this make? You can figure that one 12 oz bag = about 25-30 8 oz cups of coffee.

Brewing recommendations:

Use clean, chemical-free water with some mineral content. Freshly grind your coffee beans when possible to match your brewing method using a burr grinder.

Keep brewing equipment clean. Store coffee beans in an airtight container away from light, heat, and moisture. Do NOT refrigerate your coffee unless it is sealed in an airtight bag and you plan on not using it for several months.

The CUP PROFILE is the natural expressions of the plant with proper roasting - no flavor is added.