Origin Information

Grower
Producers from Sidamo Region
Variety
Indigenous cultivars
Region
Sidama Zone, Southern Nations, Nationalities, and Peoples’ Region, Ethiopia
Harvest
October – December
Altitude
1800 – 2200 masl
Soil
Vertisol
Process
Full natural and dried on raised beds
Certifications
Decaf

Background Details

DECAF ETHIOPIA NATURAL SIDAMO G4 EA NATURAL COFFEIN is decaffeinated using Ethyl Acetate (EA). In this method the green beans are steamed or soaked to expand the beans for caffeine extraction. The expanded beans are then soaked in EA, a naturally occurring organic compound found in many fruits and vegetables which can be synthesized for coffee decaffeination. In the presence of EA, caffeine bonds with the compound and is drawn out of the bean. The decaffeinated coffee is then removed from the EA solvent, rinsed thoroughly, re-dried and re-bagged for transport.