Ethiopia – Tesfa DECAF

9.5040.50

ORIGIN Ethiopia
REGION Agaro, Jimma, Tesfa
FARMER Mustefa Abakeno
PROCESS Decaf (Sparkling Water)
VARIETY 74110,74112, Heirloom
ALTITUDE 2000 masl
TASTING NOTES Butterscotch, chocolate wafer, plum

Clear
SKU: N/A Category:

Profile:

Espresso

Description

 

“Tesfa means hope in amharic and given the current global situation, it appeared relevant to give our customers a glimpse of hope!Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area ofWestern Ethiopia. The farm and wet mill is located 2040masl and is planted with various variety selections from the Jimma research centre. Mustefa has a small disk pulper, which he uses for half of his coffee, the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the coffee for a short period of time before he moves it to his drying beds, and the result is something like a light honey process. Mustefa has recently registered as an exporter in order to start selling his coffee directly to buyers, which he is now able to do since the changes to regulation in Ethiopia. He has set up a small wet mill where he processes his farm’s and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s outgrowers are all neighbours and have between 4 and 10 hectares of land each. He is processing both natural and washed coffee and all of it is dried semi-shaded. We anticipate that Mustefa will have around 600 bags available this year, half washed and half natural.With the support of the team we have in Addis we are able to work directly with small producers such as Mustefa. We see a huge opportunity to drive quality uplift through direct relationships like this one, as we are able to work with Mustefa and his outgrowers on cherry selection, drying and farm management, covering all aspects of quality best practises. By working directly we are also able to make the supply chain much more efficient and maximise the amount of money that goes back to the producers.

THE SPARKLING WATER DECAFFEINATION PROCESS:
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.The process is outlined below:The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.After the water has been added, the beans are then brought into contact with the pressurised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.There are several benefits to using this process for decaffeination:The agent used for extracting the caffeine is entirely natural and the process can be classified as ‘organic’ due to the complete lack of chemicals used throughout. There is also no health risk by consuming coffee that has been decaffeinated in this way.The way the process works means the other compounds in the green bean are left untouched, meaning decaffeination has no effect on the flavour and aroma of the finished product. The carbon dioxide is very selective and doesn’t extract the carbohydrates and proteins in the green bean which contribute to flavour and smell.The cell structure of the green bean and the finished roasted bean is unchanged which is of great advantage when working with speciality coffees.The by-products are 100% natural and recyclable.”

Professional roasting with care

Our goal in roasting coffee is to achieve full potential in the given coffee. Our coffees are completely different from the industrial- made, dark roasted coffees you find in supermarkets.

Professional roasting with care

Our goal in roasting coffee is to achieve full potential in the given coffee. Our coffees are completely different from the industrial- made, dark roasted coffees you find in supermarkets.

Freshness

We share your values when it comes to quality and freshness. We roast every week on Tuesdays and we work with smaller batches in order to always provide the most fresh coffee for You!

Freshness

We share your values when it comes to quality and freshness. We roast every week on Tuesdays and we work with smaller batches in order to always provide the most fresh coffee for You!

Cheap And Fast Shipping

The quick and easy delivery is provided by GLS courier service.

Plant A Tree With Us

We consider the protection of our environment a top priority.
Therefore we plant a tree for every order over 5 kilograms!
If you order under 5 kilograms, you still have the option to add a
”sapling” to your cart if you feel like taking part in this initiative.

Secure Payment

Safe and convenient paying in our online store is provided by SimplePay.