Don't listen to anyone who hates on decaf. Here's a dry-processed Ethiopian that has been decaffeinated through the Swiss Water Process and it's delicious. I get notes of orange rind, brown sugar, and nutmeg.
Region: Bitta, Bonga Forest, Kafa
Process: Dry Process, then SWP
Varietal(s): Heirloom Cultivars
This decaf is from the Bitta farm in Bonga forest in Ethiopia's Kafa Zone. The Bonga forest is an amazing and lush natural forest reserve and fabled as the birthplace of coffee. Bitta farm is roughly 1000 hectares in size and planted in local indigenous types in a semi-forested area with some of the primary canopy still intact. The farm spans an altitude range of 1800 to 1950 meters above sea level.
"In (the Swiss Water Process), the coffee beans are soaked in caffeine-free green coffee extract, allowing the caffeine to be extracted from the bean and into the solution while the flavor components are retained in the beans. The now caffeine-saturated green coffee extract is then processed through activated charcoal to remove the caffeine, thus becoming caffeine-free again and ready to extract caffeine from a new batch of coffee. The coffee beans are then dried to their originating moisture level and re-bagged. The Swiss Water Process results in coffee that is 99.9% caffeine free."
-Marie Nadine Antol (2002), “From Crop to Cup”