Here's how we brewed this deliciously flavorful decaf from our friends at Equator Coffees.
This coffee was produced by the women’s Tuvemubukene cooperative, known for their high quality coffee and socially sustainable approach. It was gently decaffeinated using the chemical-free Swiss Water Process, resulting in a beautifully flavorful cup. We tasted strawberry, vanilla, and violet.
🌍 Origin: Rubavu, Western Province, Rwanda
🌞 Process: Natural, Swiss Water Decaf
🔬 Variety: Bourbon
⛰️ Elevation: 1,500 - 2,000 MASL
🔥 Roast: Light
Brew Guide for Equator Decaf Rwanda Nyamyumba Natural
Pour Over
* Stagg X/ flat bottom drippers
Ingredients:
Coffee: 22g
Water: 350g at 208°F
Grind Settings:
Ode + SSP Burrs: 3.2 - 4.2
Ode Gen 2 Burrs: 2.2 - 3.2
Ode Gen 1 Burrs: 1.2 - 2.2
Opus: 4.2 - 5.3 (inner ring at 0)
Steps:
Grind coffee at medium - fine setting
Rinse filter with 208°F water
Bloom: Pour to 50g water, wait 40seconds
Continuous pour stages:
Pour to 150g, swirl when water is 0.5” above grounds
Pour to 250g
Final pour to 350g, swirl
Target brew time: 3:15 - 4:15minutes
Espresso
Recipe:
Coffee: 18g
Yield: 40g
Temperature: 200°F
Ratio: 2.2
Pressure: 9 bars
Pull time: 28 - 32 seconds
Note: This coffee would likely benefit from a slow ramp up. We recommend trying this out if you have the capability on your machine!
Aiden Brewer Settings
You can access this profile in the Drops folder of your Aiden! To edit the profile with the brew parameters or access it once it's no longer on your Aiden, use this Brew Profile Link.
Single Serve
Grind Settings:
Ode + SSP: 4.1 - 5.1
Ode Gen 2: 3.1 - 4.1
Opus: 5.1 - 6 (Use finer settings for 150-250ml, coarser for larger volumes)
Batch Brew
Grind Settings:
Ode + SSP: 7 - 9
Ode Gen 2: 6 - 7
Opus: 6 - 8 (Use finer settings for 450-750ml, coarser for larger volumes)