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Ethiopia-Guji Decaf

Ethiopia-Guji Decaf

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We Taste: Bear Claws, Crisp Apple, Lemon

Altitude: 1600 M
Varietals: Heirloom

About Swiss Water Decaf Process: Starting with immersion in water, the Swiss Water® process uses Green Coffee Extract (GCE), a solution crafted from natural water soluble compounds found in all green coffee beans, to decaffeinate coffee. Over time, the caffeine slowly separates from the coffee beans and into the decaf bath, with careful attention and fine tuning the decaffienation level reaches 0.01% or less.

Brewing Recommendations: Chemex
Dose:  25g. 
Grind:  Medium (on Baratza Encore / Virtuoso 14)
Water: 400ml of at 202 degrees Fahrenheit 
Bloom: 50ml of water saturating the coffee. Let sit for 1 minute
 2nd Pour: Pour in circles until your at 100ml 
Final Pulse Pours: Add 20-40ml of water each pour until reaching 300ml. Allow coffee to drain almost fully between pours. 
Final Brew Time: 4 minutes