Ethiopia Limu Blend Decaffeinated
Ethiopia Limu Blend Decaffeinated
Ethiopia Limu Blend Decaffeinated

Ethiopia Limu Blend Decaffeinated

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Product Description:

Farm: Biftu Gudina, Haider Abamecha & Duromina
Owner: Various
Altitude: 1800 - 2000 masl
Location: Limu / Jimma. Western Ethiopia
Preparation: Washed / CO2 Sparkling Water Decaffeinated
Varietal: Heriloom
Flavours: Milk chocolate, sweet & complex


The Coffee Story:

This Ethiopian Limu Decaffeinated Coffee is a blend of three single origin arabica coffees: Biftu Gudina, Duromina & Haider Abamecha. This coffee process is fairly complex and the amount of care and attention put into creating this decaf blend is second to none.

Biftu Gudina meaning “ray of development” is the first of our arabica coffees. It was established in 2012 and is located in Agaro - Goma woreda (Jimma Zone) in Western Ethiopia. The coffee at Biftu Gudina is processed using a ‘washed’ method, which consists of carefully hand-sorting the coffee cherries to select the ideal ripeness. And after using an eco-pulper, the beans are soaked in clean water for 8 hours and then sun dried for 10-14 days on raised African drying beds.

The next coffee we use in this blend is the ‘Duromina’ meaning "to improve their lives” in Afan Oromo language. Grown in the Southwestern Jimma Zone - Ethiopia, this coffee was created by around 100 local coffee farmers with a goal to “improve their lives.” Together with technical support, business advice and access to finance, these farmers were able to use a washed coffee method to produce high quality coffee and bring a new prosperity to their community. Recently, the Duromina coffee was selected as the best coffee in Africa by an international panel of judges.

The third coffee in this blend is the “Haider Abamecha” which is grown in Limu Kossa, Ethiopia. Haider Abamecha is a man who has been in the coffee industry his entire life and has slowly grown his coffee business to be one of Ethiopia’s largest suppliers to the ECX. Haider has a farm just shy of 1000 hectares where he’s still working hard to develop 400 hectares of it. With his dedication and the ideal environmental qualities of Ethiopia, this coffee is some of the best quality in the world.

So, how does it become decaf? We use a Sparkling Water decaffeination process which is gentle, natural and organically certified. A natural carbon dioxide is combined with water to create ‘sub-critical’ conditions and a highly solvent substance for caffeine in coffee. Taking the caffeine out, but leaving the intense taste and aroma.