DECAF Ethiopian

£7.20

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Farm	Mustefa Abakeno
Altitude	2000 masl
Varietal	Mixed
Process	Decaf - Organic
Decaf Process	Sparkling water method
Taste	peach, vanilla, chocolatey

Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. The farm and wet mill is located 2040 metres above sea level and is planted with various variety selections from the Jimma research centre. We love this decaf!

The decaffeination process:

The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

There are several benefits to using this process for decaffenation.

•The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.
• The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.
• The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.
• The by-products are 100% natural and recyclable.

Size

grind