I've noticed that decaf coffees produced with the Swiss Water process share an odd consistent "note" not typically noticeable in coffee. It's sort of "chemical"-ish, I guess—but Swiss Water doesn't use solvents. Wonder why? Maybe from reusing green coffee solutions?
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I haven’t noticed that. The SWP decaf I’ve had tastes as close to non-decaf as I could hope for. Very much unlike the bulk decaf you buy in the store, which tastes like a cup of hot acid. I wonder if prep method and grind make a difference, though.
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Possibly! I'm prepping as I do for the same roaster's typical single origins: V60 @ 21g / 330g aiming for 2:45 extraction.