Decaf Elixer
Mellow sweetness is the phrase I’d use to describe this coffee. Basically like fresh apple juice: not insanely sweet like the prepackaged stuff, but sweet enough that you can chug the whole thing down like soda. Very pleasant. Additionally, this is a decaf! And you really can’t tell. The Swiss Water process is impressing me again.
From the Roaster
Decaf shouldn’t be dull and it should always be traceable! That’s why Gold Mountain Coffee Growers partnered with Swiss Water Decaffeinated Coffee in Canada to craft this rare, small-batch “Decaf Elixir”. Expect a profile of red apple, cane sugar, golden kiwi and a creamy mouthfeel.
Available for both filter and espresso! Gold Mountain Coffee Growers is a direct trade farming group that connects farmers of high-cupping specialty coffee directly with coffee roasters. For this lot Gold Mountain Coffee Growers blended carbonic maceration coffees and naturals from the farming group, using varieties and processes that highlight bold fruit and sweet notes (without any funkiness). This decaf is traceable down to the finest details: daily fermentation times, the sugar content of cherries, specific varieties and farmers, and even the weather conditions on each farm on the day the cherries were picked. <!–Brewing Information
Espresso: The best shot I’ve had so far is using Grind Setting 11 on my Baratza Encore ESP (Default Burrs). This got me a 18g:36g ratio brewedin in 31 seconds on my Brevile Duo Temp Pro.
Filter: Used a really simple recipe on my Hario Switch (Grind Size 30 on Baratza Encore Esp, 18g:300g ratio). Everything is done with 98c water.
- 60g of water with switch closed to bloom, Let it sit for 45 seconds, then open the switch for 15 seconds.
- Close the switch and pour in 120 g of water, swirl/stir, and let it sit for 60 seconds.
- Open the switch and do a slow pour of another 120 g of water (aim for a 30 second pour), then close the switch and let sit for 60 seconds.
- Open and let all coffee drain into the cup and serve! –>