Decaffeinated Grade 2 coffee from Sidamo in Western Ethiopia.
Roast: Full City (4/7) (Medium)
Tasting Notes: Chocolate and toffee with floral notes
Altitude: 1500-2220 MASL
Acidity: Medium High
Arabica Coffee (Coffea Arabica) dates back to around 1,000 BC from the highlands of the Kingdom of Kefa, which is now Ethiopia. Around the 7th century, the bean crossed the Red Sea to Yemen and lower Arabica, where it was first roasted and brewed into coffee by Arab scholars.
Whilst Ethiopia only accounts for around 3% of global coffee production its coffees are renowned worldwide for their mild acidity, elegant floral notes and delicate flavour. Coffee is important for the Ethiopian economy too, around 60% of foreign income comes from coffee with ≈15 million people relying on some aspect of coffee production as an income. Around half of the produce is consumed by Ethiopians, whilst around 1/4 of produce is exported to Europe and the remaining quarter to East Asia and North America.
The altitude of the Province of Sidamo means the beans qualify as Strictly High Grown (SHG). Coffee plants grown at higher altitudes grow slower and as a result, have more time to absorb nutrients. The resultant flavours are bolder and this is something Sidamo coffee is well known for along with its rich body and bright and vibrant aftertaste.
This coffee has been decaffeinated by Swiss Water. Whilst some decaffeination processes use solvents such as methylene chloride and ethyl acetate, Swiss Water use a completely chemical-free process. The beans are continually circulated in their signature Green Coffee Extract (GCE) which only consists of fresh water and all the soluble solids already within coffee. This allows all coffee certifications to remain intact (including Organic), something the chemical solvent process cannot make. The GCE is constantly refreshed and reused, minimising the environmental impact of the process. If you would like to learn more about their process you can do so here.