Ethiopia Decaf
Our new MC decaf is a G1 lot from Yirgacheffe. It is clean with malt, almond and toffee flavors.
The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.
Region Yirgacheffe > Colombia
Altitude 1500-1600 MASL
Process Washed, MC-processed
Varietal Various
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Sorting Level
5-6%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Guji Heirlooms
The coffee trees in this area are a mix of indigenous varietals of the
Guji area, as well as disease-resistant varietals from the
Jimma Agricultural Research Center (JARC).