ORIGIN INFORMATION

Grower

Producers from Sidamo Region

Variety

Indigenous cultivars

Region

Sidama Zone, Southern Nations, Nationalities, and the Peoples’ Region Ethiopa

Harvest

October - December

Altitude

1800 - 2200 masl

Soil

Vertisol

Process

Fully natural and dried on raised beds

 DECAF ETHIOPIA NATURAL SIDAMO COFFEE 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.