Eliza Beans Coffee
Ethiopia Godina Guji SWP DECAF - COCOA FORWARD
Ethiopia Godina Guji SWP DECAF - COCOA FORWARD
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I wasn’t originally actually planning to sell a decaf, but when testing our ALL DAY BREW blend, we also shared bags of our decaf with testers. And we were pleasantly surprised that the feedback on the pure decaf prototype was OVERWHELMINGLY POSITIVE. People loved the decaf and preferred it to many of their other favorites. I promised these testers we would make this available for them to buy :)
This one is very cocoa forward, and I aim to roast it on the lighter end of medium, so there’s still some nice sweetness there too. It’s a great complement to the ALL DAY BREW or great on its own.
On our totally-subjective scales:
Fruitiness (0-10): 3 - low fruit, but there’s some sugars there
Cocoa (0-10): 8 - strong cocoa front end
Complexity (0-10): 4 - medium complexity, this one changes a bit over time, both as a bean and as brewed. A brewed cup will change a bit as it cools, and the bean seems to become more cocoa forward as it sits in the bag. Please don’t let it sit too long though, or else it will be stale.
Farm notes (courtesy of our supplier - Sweet Marias):
Godina Guji is our latest custom Ethiopian decaf blend that we had processed by Swiss Water Decaf in Vancouver, Canada. What makes it, "custom", you might ask? Almost all of our decafs are pulled from our personal stocks of non-decaf coffees, giving us a unique level of quality control. This means we get to select coffees with flavors we've found will push through the decaffeination process, an ability we've gotten better at over the decade+ we've been working with Swiss. 2/3 of this blend is made up of fruit-forward, dry process coffees, a key ingredient of most of our Ethiopian decafs, and a big part of why they come back tasting so nice. In this case, Guji Godina has convincing origin flavors, fruity, aromatic, and recognizably "Ethiopian". This lot is mostly made up of coffees from Ethiopia's Guji Zone, with a very small portion coming from a station in neighboring Sidama. Most of it is from two stations where we've sourced excellent coffees through the years, and that should sound familiar to some, Gerba Doku and Harsu Wokilo. Swiss Water Decaf decaf use their patented chemical-free, water-decaffeination process to remove 99.9% of the coffee's caffeine content. The technique is gentle on the coffee's organic structure, leaving much of the aromatic compounds that affect flavor and aroma intact. Read more about the Swiss Water technique here
Farm Coordinates: (6.00948684397746, 38.55852274086352)
Why do roast levels and lots vary?
Why do roast levels and lots vary?
We roast in small, 10 lb batches using no automation. Just a gas knob, an air control, and a roasting curve. So every batch has their own characteristics and qualities that are unique to that batch. We like it this way. If we wanted the same old thing every time, we would just buy cheaper corporate coffee.
Why don’t you provide descriptive tasting notes?
Why don’t you provide descriptive tasting notes?
Have you ever bought a coffee with a flowery, beautiful description, only to come home and find that it tastes nothing like what you were advertised? We certainly have, and we find that disappointing.
We also believe taste is super subjective and that small-batch variance makes each batch so unique. I may taste apple while you may taste pear. Who’s to say who is right?
To address this, we came up with three major flavor categories that reflect how we think of coffee and select a coffee given the scenario: fruitiness, cocoa, and complexity.
We are trying this out to see how it resonates with our customers. We ultimately want to connect people with coffees that they enjoy and help them learn about new flavors and experiences. So whatever scale does that best is what we’re interested in.
What brew methods do you recommend with this coffee?
What brew methods do you recommend with this coffee?
Honestly, this is one of those things that I just believe that every coffee goes well with every brew method. What matters most is care to your preparation. With attention to detail, your coffee can taste great literally filtered through a sock.
I know it sounds wild, but really the best investment for better coffee isn’t a better coffee maker, but a better grinder. Even a $6000 espresso machine with a bad grinder will make mid coffee. But fantastic coffee can be made with a cheap machine and a nice grinder. Maybe I’ll write a blog with specific recommendations one day.
