DECAFFEINATED

$21
Size:
Quantity:
THE LOVE OF COFFEE:
Few things irk me more than the "death before decaf" motto. I fell in love with coffee for its flavour, uniqueness, and rituals. Caffeine is just a magical bonus on those especially tired mornings. Meaning I will forever advocate for well-processed and well-roasted decaf because it is every bit as delicious as its caffeinated counterparts. Our motto: great coffee is great coffee.
 

For sourcing, we are currently working direct with Swiss Water in Vancouver. Their process excels at maintaining the unique elements of origin while removing caffeine. It start with a 'Green Coffee Extract (GCE)' in one tank and fresh crop beans in another. Seeking equilibrium, caffeine compounds migrate across a series of carbon filters, which trap it for removal. The GCE is refreshed and ready for re-use. By leveraging temperature and time with precession, the end result is 99.9% caffeine-free.

ORIGIN:
Ibrahim Hussein is a third generation farmer in the Limmu Kosa woreda of the Jimma Zone. His Burka Gudina estate sits close to his family's former farmland and spans nearly 205 hectares. It is heavily forested, providing excellent shade for this heirloom varietal coffee trees and the area's brisk cool temperatures ensure sweet tasting cherries. As of this year, Ibrahim employs 70 permanent employees and nearly 400 temporary workers during harvest. As he states, "we pay farmers on time and pay them a higher salary" meaning "laborers like to work for us". Such an approach always ensures bright and delicious cups. This natural lot dries on raised beds at the estate and then is milled in Addis Ababa by Abebe Muligta and SMS milling.
 
FLAVOUR:
Burka Gudina might be the best decaf I have ever tasted. Given it starts with an incredible natural processed coffee from the soaring peeks of Lummu Kosa, the cup is bright and vibrant. There is a berry-forward acidity with a nice jam-like texture. It is very clean with a tea-like body. All of which works so well with the honey sweetness of the cup and its caramel finish.
 

Decaf gets a bad rap because historically it was never well-grown green and typically is roasted too hot and too fast. However, if you start with great coffee, like Gilberto Rojas, and roast it with the decaf processing in mind, you experience the unique joy of origin.

PARAMETERS: 
For espresso, use a 1:2.3 ratio in 32-35 seconds.
ROAST DEGREE: 
Light-Medium.
TASTE: 
Vibrant with Blueberry, Earl Grey & Golden Grahams.
REGION:
Limmu Kosa, Jimma.
FARM:
Burka Gudina.
VARIETAL:
Local Landraces.
ELEVATION:
1800-2000m.
PROCESS:
Natural & Swiss Water Decaffeination.
IMPORTER:
Swiss Water Processing.
CERTIFICATIONS:
Organic.