Ethiopia Decaf M/C

Our Ethiopia M/C Decaf is cooperatively grown in the surrounding towns of the city of Djimma. It is a traditional dry process Ethiopian, but the beans are bit smaller in size than most, due to the decaf process which accounts for a small percentage of weight/moisture loss. It’s grown at altitudes between 4,400 and 6000 feet, and produces a nice cup with a slight earthiness, good acidity and a medium body.

Decaffeinated coffees are notoriously difficult to roast due to their unique cell structure, composition and moisture content as a result of the decaf process. Roasters should be mindful to mitigate drum temperatures as decafs have the tendency to develop significantly faster than non-decaf coffees.

M/C decaffeinated coffees use Methylene Chloride (or dichloromethane) a colorless, non-harmful, chemical solvent to extract caffeine through a distinctively gentle process, known for its exceptional preservation of flavor, profile and aroma. Chemically it’s comprised of carbon, hydrogen and chlorine (CH2CL2) and is a naturally occurring compound found in oceans, wetlands and seaweed. It is the oldest and most common form of decaffeination, FDA-approved and perfectly safe. Regulations in fact allow for consumption of up to 10 ppm (parts per million), yet the industry norm is closer to 1 ppm, which is for processing only, as virtually all traces of M/C are removed long before the coffee is roasted.

It is a four-step process whereby green, unroasted coffee is steamed and soaked with clean water to loosen the cell structure, enabling the caffeine to diffuse out of the bean into the M/C solvent. The wet beans are then contacted with M/C and the caffeine is extracted. The beans then undergo additional soaking and steaming to remove any residual caffeine and M/C. Finally, the decaffeinated coffee is then thoroughly dried to return its moisture content to optimal levels before being packed and shipped. After the process is complete, any remaining M/C is considered negligible due to the fact that it vaporizes at 104° F, and roasting occurs at temperatures exceeding 400° F.

Cupping Notes: Slight earthiness, good acidity, medium body.
Producer: Small Ethiopian Farm Holders
Processing: Natural, Dried
Altitude: 4,400 - 6000 ft (1300-1800m)
Harvest: October- February