Decaf Reviews

A sweet, high-toned coffee with a distinct musty or mildewy edge. The mustiness imparts a spicy, cocoa-like twist to the pruny fruit notes.

Bright rather than brisk. A classic combination of high-toned sweetness and gently dry acidity, animated by floral top notes. Only a faint touch of greenness or grassiness mars an otherwise fine American-style breakfast cup.

The bittersweet tang of the dark roast almost overwhelms the coffee, but agreeable if subdued wine-toned fruit notes survive. The finish flirts with the burned rubber sensation of faulty roasting, but the innate sweetness of the coffee prevails and turns the dubious taste vaguely but agreeably chocolate.

A symphony at the top of the profile: The acidy is sweetly ingratiating, the cup pleasingly light, delicately alive with fruit and floral tones. Flowers and citrus linger in the long, clean aftertaste. Not much in the bass range, however, except a smoky, pungent twist. Drink it hot; the splendid aromatics vanish quickly, leaving behind only pungent silence.

A pleasant, if odd-tasting, Kenya: full body, very little acidity, dominated by a sweet, rounded agreeably spicy flavor that suggests cardamom, cinnamon, pepper, even chicory. The most recognizable Kenya characteristic of this coffee is a deep, ringing dimension.

Big in every respect: in its richly powerful acidity, in body, in general statement. No floral innuendoes or fruity digressions here: This coffee is as abstractly dry, robust and mouthfilling as a good cabernet.

Thrillingly sweet and buoyant when hot, with a hint of dry fruit modulating to chocolate. Light bodied but deeply dimensioned. A subliminal whiff of flowers teases in the aftertaste.

A gentle cup that seduces rather than imposes. Saved from the ordinary by a soft, rounded complexity and impressive dimension. Warmly pungent tones, faintly tobaccoish or herby, soften toward chocolate in the finish.

Not nearly as dramatic as the Olympic mountains, but satisfying and substantial. Straightforward, low-toned, agreeably balanced, vibrant and solid in mid-range, fresh and sweet in finish, complicated by a touch of intrigue that could be called chocolate. As the cup cools the sweet tones grow rounder, fuller and more distinctly chocolate.

Only a touch of sweetness survives to balance the sharp tones of a very dark roast, but the sharpness is complicated (perhaps rounded) by chocolaty, pruny tones. The aroma is crisp, alive, even elegant, but the profile tends to simplify in the cup and trail off into dimensionless astringency in the aftertaste. At best medium body. Turns sweet and smooth in milk but remains underpowered.

Everything happens in the higher registers here, and a lot does. A wonderful, dry/sweet complex, almost effervescent, lifts the heart of this light, bright coffee. An amazing range of grace notes shimmer in the higher registers: dry chocolate, herb, even a suggestion of vanilla in the finish. I had to strain to find a hint of Red Sea gaminess amid all the aromatic action; it may have shown up in the long, subtly complex aftertaste. Hard to believe so much complexity made it through the decaffeination process. Perhaps a good Yemen coffee is so intense that the muting effect of decaffeination actually helps by mellowing it a bit.