Bagged Coffee: Ethiopia Sidamo Decaf
About the Coffee: This is a specialty grade offering from this region and we roast it Light to Medium. These Ethiopian coffee beans are decaffeinated by using the Mountain Water Process (when a batch of coffee is soaked in pure water from a glacier-topped mountain to extract caffeine). Most decaf coffees use methyl chloride in removing caffeine and have traces in the final cup. Not only is this MWP method performed with no added synthesized chemicals, but it produces some of the most consistently delicious decaf possible.
Natural Tasting Notes: Brown Sugar, Berry Jam
About the Farm: This coffee was sourced and produced from small-holders farmers in Ethiopia’s Sidama region, who characterize the coffee production landscape of Ethiopia. Sidamo encompasses many terroirs, but farming across the region is traditionally low input and the attributes of the plants and the land are captured in every harvest. The largest co-op is the Sidama Coffee Farmers Cooperative Union. There are 51 co-ops in the Union, and many have created well deserved reputations for consistency over years of production. These large co-ops often represent thousands of farmers, and cup profiles from Sidamo can be widely varied. In the southern region of Ethiopia, farmers pick coffee selectively, harvesting only ripe cherries individually by hand. Pickers rotate among the trees every eight to ten days, choosing only the cherries which are at peak ripeness. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.