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Decaffeinated Ethiopia Swiss Water Process Green Coffee Beans (1kg)

Decaffeinated Ethiopia Swiss Water Process Green Coffee Beans (1kg)

Regular price £10.99 Zero Vat
Our Product Code: GRSWDHON
The telephone order Price is
We currently have 30 in stock.
Location/Origin  Ethiopia
Altitude 1600m-1900m
Variety Heirloom
Preperation Natural Swiss Water Process
Harvest November-January
Owner / Farm Swiss Water Decaff
SCA Cup score and notes 82.5 Chocolate, Creamy, Forest Fruits and Lime

Sidamo was a province that ended up being split between threes Regions, SNNPR, which took the capital, Oromia, which took the majority of what was left, with Somali Region taking the rest. Along with Yirgacheffe, the reputation for high grown and high quality washed coffees is well deserved, with the fragrant jasmine notes sitting over lemon, bergamot and tea like flavours.

Local smallholders grow heirloom varietals known locally as Kumie, Diga, and Wilsho. The genetic diversity in Ethiopia is loosely grouped into regional denominations for buying – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harar – with coffees recognised as having their own characteristics specific to each area. Amongst these areas though there can be a number of localised varietals, collectively called heirloom for ease, though not necessarily sharing the same characteristics as an heirloom plant from another region. This is why there is so much interest in the diversity of genetic material in Ethiopian coffees, but can be confusing in trying to figure out fine details.

To prepare the beans for caffeine removal, they are cleaned and hydrated with pure, local water, the beans are then introduced to an internally developed Green Coffee Extract (GCE), and caffeine removal begins. Caffeine ventures out on its own, away from the coffee beans into the GCE until the ratio of soluble compounds in the GCE to the compounds in the coffee reach the point of equilibrium. Caffeine and GCE flow continuously through carbon filters until all the caffeine is trapped and separated from the GCE, which is refreshed so that it can be used again and again to remove more caffeine. The process is monitored for around 10 hours and caffeine levels checked as well as time, and gauge temperature controls, until the coffee is 99.9% caffeine free.



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Full member of the Speciality Coffee Association of Europe, company director Kenneth Cooper is an accredited UK Barist Championship judge Registered Fairtrade Coffee Beans Distributor Supplier of Rain Forest Alliance Certified Products Member of the Federation of Small Business

Registered Fairtrade Distributor FFdistp0013 -www.fairtrade.org.uk


Company Registration Number 4743172