Tokuma - SWP Decaf - Education Lot - 2024

In roughly the last ten years, the Swiss Water decaffeination process has become far less prevalent across the specialty coffee industry, as alternative decaffeination processes such as Ethyl Acetate have risen in popularity. This limited Education Lot offers the opportunity to taste the subtle differences that the Swiss Water approach brings to the cup, and its treatment of a classic washed Ethiopian profile. In the cup, we find aromatics of lemongrass and cocoa as well as subtle flavors of pear and sweet malted chocolate.

The Tokuma - SWP Decaf - Education Lot - 2024, sourced by Passenger Coffee, offers a unique perspective on the profile of Ethiopia. While decaffeination is often associated with muted profiles, this selection utilizes the Swiss Water method to preserve the inherent characteristics of the bean. In the cup, this lot presents a nuanced balance of lemongrass and pear, grounded by notes of cocoa and sweet malted chocolate.

When evaluating such profiles, it is helpful to consult a flavor wheel to categorize these distinct citrus and confectionary qualities. Because the Swiss Water process relies on water and solubility rather than chemical solvents, it is frequently chosen to maintain the integrity of high-quality origins. This specific education lot serves as an excellent case study for how careful processing can highlight delicate aromatics and sweetness, even after the caffeine has been removed, providing a clean and complex experience for the decaf drinker.