Behind the Cup
Predominantly made up of high plateaux, Ethiopia is the 5th producer and the 10th exporter of coffee worldwide: 60% of Ethiopian coffee is exported, about 172 000 tons per year. Legend has it that Ethiopia is the birthplace of coffee farming and about 14% of its production comes from the Sidamo region (former province). Grown at high altitudes, the Ethiopian Sidamo offers a smooth, complex, and fruity flavor.
Located at the southern tip of Ethiopia, the Sidamo region offers coffees of remarkable quality. Coffees cultivated there offer a delightful mouthfeel of sweet lemon and citrusy tones, as well as a compelling touch of acidity. This, from the same country that has brought you the all mighty Ethiopian Yirgacheffe.
These beans have been decaffeinated with the Swiss Water Process®, which means that water, sourced from the pristine mountain environment, was used to gently remove the caffeine until the coffee beans were down to 0.1% caffeine, all while preserving the origin and taste characteristics of the bean.
Coffees decaffeinated with the ecofriendly Swiss Water® process are subject to regular monitoring of their caffeine level to guarantee its 99,9 % caffeine-free compliance. The advantage of this decaffeination method is that the bean and its oils are left intact in an environment free of chemical solvents.
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