In roughly the last ten years, the Swiss Water decaffeination process has become far less prevalent across the specialty coffee industry, as alternative decaffeination processes such as Ethyl Acetate have risen in popularity. This limited Education Lot offers the opportunity to taste the subtle differences that the Swiss Water approach brings to the cup, and its treatment of a classic washed Ethiopian profile. In the cup, we find aromatics of lemongrass and cocoa as well as subtle flavors of pear and sweet malted chocolate.