This fantastic decaffeinated Ethiopia natural lot is mostly made up of coffees from Ethiopia's Western Jimma region. The bulk of it is split between two larger scale farms run by Dehab Mesfin, near the Bonga forest in Kafa, and Senna Katta Mountain farm, in Limu's Boter forest reserve. Swiss Water Decaf decaf use their patented chemical-free, water-decaffeination process to remove 99.9% of the coffee's caffeine content. The technique is gentle on the coffee's organic structure, leaving much of the aromatic compounds that affect flavor and aroma intact.
Decaffeination Water Process
The green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.