Why We Love This Coffee
After harvesting, this natural-processed coffee is carefully sorted before being dried on raised African beds for 15-20 days with the fruit intact on the beans. The cherries are turned regularly to ensure even drying, and are then sorted again for quality. Finally, the beans are processed at the dry mill, prepared for transport to Addis Ababa, and exported.
This method of processing imparts a distinct, fruit-forward flavor profile, reminiscent of Montmorency cherries, that is balanced by hints of malt chocolate and pecans, culminating in a uniquely sweet and complex coffee.
The decaffeination process used is the Swiss Water Method, which eliminates caffeine without the use of chemical solvents. The beans are soaked in a water-saturated green coffee extract that contains soluble coffee components just under equilibrium with the beans. This allows the caffeine, along with other soluble components, to naturally flow from the beans into the extract. The caffeine-laden extract is then passed through activated carbon filters, which capture the caffeine molecules. This process is repeated until the beans are 99.9% caffeine-free.
Sustainably Sourced
Chemical Free Decaf
Swiss Water Decaf
