Lardera Coffee
Ethiopia Limmu SWP

Roaster Location: Flag of United States Elmwood Park, New Jersey

2.50(1)

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Bean Source Country: Ethiopia
Bean Source Region: Limmu
Process: Swiss Water Decaf
Decaf

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Traits: tropical fruit lemon red berries semi-sweet chocolate

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Reviews(1)

2.50(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Lardera Coffee.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1417 roasts rated, avg score of 4.29

    2.50 - Average

    4.00 - Aroma

    3.50 - Finish

    2.00 - Flavor

    3.00 - Acidity

    4.00 - Balance

    Hmm, I can't say I'm a huge fan of this one.

    Appealing aroma on the grind.

    I think it is relatively smooth. The medium chocolate note is pleasant. There's enough natural sweetness.

    It's not robusta but it has that sort of rubbery/chemical overtone to it. That overruns any fruitiness for me here with my standard preparation. I don't get any of the best traits of a typical Ethiopian, tea, stonefruit.

    I cannot recommend this one.

    Cupping Method:18:1, 92C on the Hario v60. 28 days from roast.

    Traits: chocolate rubber
    2 days ago ยท See more from Theo

More Details

Bean Source Country: Ethiopia
Widely regarded as the birthplace of coffee, Ethiopia boasts diverse and complex flavors, from bright, floral, and citrusy in Yirgacheffe to wine-like and berry-toned in Sidama. The country's heirloom varieties, combined with unique processing methods, make Ethiopian coffee truly distinctive and sought-after by enthusiasts worldwide.
Bean Source Region: Limmu
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

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