It is widley believed that coffee originated in Ethiopia and generally speaking it is the town of Kaffa, from which coffee derives its name, that is considered the rightful birthplace of this commodity and to this day coffee grows wild in the area. Legend says that Kaldi the goatherd copied his goats by eating the bright red coffee cherries that made the goats so lively and in doing so joined in their wild dancing. A preacher observing such frivolities hurled Kaldi's cherries onto a fire declaring them as the devil's work - until the air was filled with the delightful aromas of roasting beans, upon which he relented, declaring such afragrance to be surely the work of God!
The family-owned Kaffa Forest Estate is situated some 470km southwest of Addis Ababa in the highlands of the Kaffa region.The coffee is wild and natural and grows in an area of some 2,000 hectares at an altitude of between 1,750 and 1,850 metres above sea level. Approximately half of this land remains natural forest with the coffee growing amongst the trees. The coffee plants are nutured by cool morning mists and the lush tropical canopy of the forest provides shade from the midday sun. The soil is enriched with organic nutrients as the fallen tree leaves decay and in the process become a natural mulching agent. Ethiopia's last forest lions are said to live within the Kaffa Forest. And according to local folklore, it is said to be in this very forest where Kaldi the goatherd danced with his goats.
Kaffa Forest Coffee is double certified - Rainforest Alliance and Organic.
CO2 Sparkling Water Decaffeination Process
Carbon dioxide is a highly selective solvent for caffeine. Based on this phenomenon the German decaffeination company, CR3, has developed what it calls a ‘natural liquid carbon dioxide coffee decaffeination process’. In this process, the natural carbon dioxide is used under ‘sub-critical conditions’, i.e. in a liquid state at low temperature and pressure. These gentle process parameters, together with the good caffeine selectivity of CO2, gives a high retention rate of the coffee components responsible for aroma and taste. The process can be described as follows: The raw, unroasted coffee is moistened with water and put into a vessel where it is brought into contact with pressurised, liquid carbon dioxide. By circulation through the coffee, the carbon dioxide draws the caffeine out of the bean. In an evaporator, the caffeine precipitates out from the CO2 which, after evaporation and re-condensation, is pumped again into the vessel containing the coffee for a new cycle. When the required residual caffeine level is reached, the CO2 circulation is stopped and the coffee is discharged into a drier where it is gently dried until it reaches the original moisture content. The coffee is then ready for roasting. The specific characteristics of the CO2 decaf process are: The compounds for the flavour and the taste in the roasted and brewed coffee, as well as the cell structure of the green and roasted bean, are left essentially intact. This is of clear benefit in fine,high grade coffees. Absolutely no health risk involved since the coffee is placed in contact with only 100% safe substances – the chemically inert (and completely evaporating) carbon dioxide, and pure water. The extraction solvent is all natural – an important aspect that represents a strong selling point (“naturally decaffeinated”) Certification as organic and kosher by the appropriate organisations/authorities. A broad appeal that allows the roaster to offer a high quality 99.9% caffeine free decaffeinated coffee.