SHALOM Decaf - Medium roast tasting notes: Date sugar, cocoa, plum jam, tropical fruit and berries
SHALOM Decaf - Medium roast tasting notes: Date sugar, cocoa, plum jam, tropical fruit and berries
Shalom tasting notes: Layered sweetness of date sugar, cocoa, plum jam, tropical fruit and berries - lovely body. The accent notes mounted as the coffee cooled off a little, with pulpy red fruits and berries, such as blackberry, plum, and peach.
This is a very limited blend of Organic Ethiopia Wolenso Dabessa and Ethiopia Mirabawi Buna.
The Wolenso Dabessa coffee farm, located near the village of Wolensu, in Limu Kossa region is a 150 hectare farm and processing site owned and operated by Mesfin Dabessa and his family. They are producing both dry process and fully washed coffees, having erected a washing station onsite back in 2015.
This lot is a dry process coffee, where the whole cherry is laid to dry on raised beds and not removed until both fruit and seed (green "bean") are down to 10-11% moisture. We've found that adding fruitier naturals to the equation helps lock in some of what we think of as Ethiopian origin characteristics, which is what we've done here. Wolenso Dabessa was acquired as part of a land grant by the government in 2008, where large areas of semi-forested area were given to farmers with the idea that planting coffee while preserving the natural forest canopy would be an improvement toward sustainability. While this is where Dabessa got his start, his father's history growing coffee in the region dates back to 1946. Dabessa's washing station happens to be on the site of his original farm. The farm and mill sit at around 1800 meters above sea level, and coffee is grown up to 2000.
Ethiopia Mirabawi Buna consists of of 2/3 dry process, 1/3 wet process beans that are raised bed sun-dried. 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.
This entire lot was processed by Swiss Water Decaf in Vancouver, BC, whose 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.
Heirloom Cultivars, Grade 1. Raised Bed Sun Dried, and then SWP decaf process.
This coffee is awesome! Coming from a (humble) coffee fanatic, this coffee ranks among the best I've ever had. Yes, it is decaf, but you'd never know it. Surprisingly this coffee is even phenomenal as espresso. And it's perfect for an evening mocha treat.
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 to match your brewing method using a burr grinder. Use boiling hot water.
Keep brewing equipment clean. Store coffee beans in an airtight container away from light, heat, and moisture.
The tasting notes are the natural expressions of the plant with proper roasting - no flavor is added.