Decaf Ethiopia Sidamo UVWV Process

Granted, the coffee that gets sent to the decaffeination plants are often the coffees that were lower quality and not selling very well. So this never started out as a stellar Ethiopia, and now it's been through the decaffeination process, and that doesn't help matters, but for being a decaf Ethiopia, it's really quite a standout. The UVWV process is done in the United States and stands for Ultraviolet Water Vapor. Somehow they are able to use steam with ultraviolet light to separate and remove the caffeine molecules. 

If you've had any of my regular Ethiopian coffees before, this will disappoint you because it doesn't have the wide range of flavor and deep fruity complexity that you are expecting. But if you just want a mild sweet decaf coffee with some citrus notes, then I think you'll be very happy with this! Roast it 20 seconds past the 1st cracks (for me, that's a bean temp of 404 degrees) and it is a smooth sweet really nice flavor. 

Here's what else you can do with it: Mix it 50-50 by weight with a dark roast decaf Sumatra. Let that Sumatra sweat in there for a good 20 seconds of 2nd cracks. Voila! You've got Decaf Mokka Java blend that is full bodied, full of flavor, sweet, and will appeal to just about anyone.

Ethiopia can also improve your Decaf Espresso blend; and it will add sweetness and brightness to a Central-American coffee blend.