DECAF organic Ethiopian Blend

DECAF organic Ethiopian Blend
 Location Limu - Jimma Zone
Altitude 1800 - 2000 masl
Varietal Heirloom
Process
Washed
Decaf process Sparkling water method
Owner
Haider Abamecha
Many small holders
Taste
Sweet notes of milk chocolate and lime

 
Our latest decaffeinated coffee is comprised of three lots from the Limu region in Ethiopia. All the beans comprised in this blend are certified organic! How neat is that?

One part is called Biftu Gudina ray of development - is a cooperative of about 150 small holders located near Jimma town. High-altitude with rich fertile soil provide complex, delicious coffee!

Another part, Duromina, meaning "to improve their lives” is a coffee cooperative in the south west of the Jimma Zone with about 100 members. With help from the Bill and Melinda Gates Foundation, including technical support, business advice and access to finance, the members acquired and installed a wet mill and began processing fully washed coffee for the first time. 

The final part is called Haider Abamecha, who has been slowly growing his businesses over the years to become one of Ethiopia’s biggest growers. The large, remote farm is located in a part of Limu that primarily consists of native forest reserve where Haider has maintained the natural feel of the forest by thinning the original land enough to allow adequate light through to the coffee. 

Honduran part of our decaf comes from producers situated in the Gualme area of Corquin, Copan. Gualme is a relatively high altitude area with temperature swings and high humidity. This means the coffee produced in this area has good acidity and complexity, but provides certain challenges in drying the beans. Producers in this area deliver their coffee to a centralised drying facility that our green bean suppliers helped implement, in collaboration with the Aruco cooperative in 2018. 

The Bolivian component of our decaf blend consists of three washed lots all situated in the Caranavi region, Yungus, where these farms utilise the Buena Vista mill in Caranavi, for processing and drying. The climate in Caranavi is very humid and is prone to long periods of rain, so the mill have started using mechanical air driers, which are temperature controlled boxes using warm air to dry the coffee over a number of days. This long drying time ensures that the coffee is stable and uniformly dried, which means it retains its flavours for longer.


The decaffeination process
1. 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.

2. 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.

3. 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.

4. 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.
5. 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 decaffeination:
• 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.