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ethiopia coffee · decaf

【ETHIOPIA】SIDAMO DECAF

by passage coffee · tokyo, japan

you'll taste stone fruit before brown sugar. this is 【ethiopia】sidamo decaf, a washed ethiopia from passage coffee.

stone fruitbrown sugarmilk chocolatedark chocolatebaking spicespice
¥8.08buy from passage coffee

the bean

origin
ethiopia
region
sidamo
process
washed
status
in stock
a decaf washed ethiopian from the sidamo region, roasted by passage coffee. the washed process keeps the cup clean and fruit-forward, with stone fruit and brown sugar up front, milk and dark chocolate in the body, and baking spice rounding out the finish. because the flavors are delicate and layered, brewing methods that highlight clarity work well here, pour over or filter will let the stone fruit and spice come through cleanly, while espresso or a moka pot will pull more from the chocolate and spice end of the profile. a good option if you want a complex decaf that doesn't taste stripped-back.

common questions

What does 【ETHIOPIA】SIDAMO DECAF taste like?

it tastes of stone fruit and brown sugar, with milk chocolate, dark chocolate, and baking spice. the washed process keeps the cup clean, so those layers are distinct rather than muddled.

How is 【ETHIOPIA】SIDAMO DECAF grown and processed?

the coffee comes from the sidamo region of ethiopia and is washed processed, meaning the fruit is removed before drying, which produces a cleaner, brighter cup. it has then been decaffeinated.

How should I brew 【ETHIOPIA】SIDAMO DECAF?

a pour over or filter brew suits this coffee well, since the washed process and layered flavor profile, stone fruit, chocolate, spice, reward brewing methods that emphasize clarity. espresso is also viable if you want to draw out the darker chocolate and spice notes.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

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tokyo, japan

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