Our Ethiopia Decaf Swiss Water Process 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 produces a nice cup with a slight earthiness, good acidity and a medium body. It’s grown at altitudes between 4,400 – 6000 ft, 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.
The Swiss Water Process is a patented, eco-friendly, chemical-free process that removes 99.9% of the caffeine from a lot of green coffee. Each lot of decaf is immersed in clean water to extract the caffeine through osmosis and passed through activated carbon-charcoal to remove the caffeine molecules.
|Producer:||Small Ethiopian Farm Holders|
|Altitude:||4,400 - 6,000 ft (1300 - 1800m)|