—Decaf— Ethiopia Coffee
—Decaf— Ethiopia Coffee
TASTING NOTES
Macadamia nut, rainier cherry, dried pineapple
THE UNIQUE STORY
Ethiopia is most legendary for coffee production, yet we’ve never had a decaf Ethiopian coffee until now. Maximizing the inherent flavor of the bean, this Ethiopian coffee is washed and decaffeinated using the MC method, which wastes much less coffee than some other decaffeinating processes. The result is a coffee that tastes like an earthy macadamia nut and the vibrancy of a rainier cherry and dried pineapple.
FRESHLY ROASTED
To ensure you get the freshest coffee available, your order will be roasted and shipped within 24hrs, Monday - Thursday.
PRODUCER
Several Smallholder Farmers
REGION
Ethiopia
ELEVATION
1700-2200m
VARIETAL
Heirloom
HARVEST
October - November 2023
PROCESS
Washed: Fermentation 8-12 Hours, Raised Bed Drying, Methylene Chloride
SOURCING PARTNERS
Café Imports
ORIGIN SUSTAINABILITY BONUS
(Relative to Specialty Coffee Transaction Guide low point)
51%
ROAST LOSS
~12.5% at 10.25min
VISUAL
Medium Roast
ACIDITY
Sharp
BODY
Smooth
BAG DESIGN ARTIST
Romain (Paulaz Gallery)
ORIGINAL WORK
Water Color
ADDITIONAL INFO
Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee is part of the everyday way of life, and has been for centuries since the trees were discovered growing wild in forests and eventually cultivated for household use and commercial sale.
This Ethiopian coffee is decaffeinated using methylene chloride (MC method). Methylene chloride is a solvent that is used to bond with and strip caffeine molecules from the green coffee seed. The KVW MC process first uses hot water to extract caffeine and other solubles from the coffee seeds, and then the seeds are removed from the water. Methylene chloride is then added to the water solution, and it bonds with the caffeine; because MC is not miscible with water, it is easily removed from the solution along with the bonded caffeine, and the coffee seeds are re-submerged in order to absorb their soluble compounds. The United States Food and Drug Administration has stated that MC is safe for use in decaffeination processes, and is harmless to humans in consumption of 10 parts per million (ppm) or less. Coffee decaffeinated using this method has been shown to contain a fraction of that safe amount.