Swiss Water Processed Decaf - Ethiopia Sidamo 2Ethiopia
Aroma: Stone fruit and a complexity of floral notes
Flavour: Clean taste a hint of Jasmin
Body: Light to medium body
Acidity: Bright Acidity
Region: Sidama; Kebele Village: Mecheso
District : Dilla
Growing Altitude: 1550–2,150 m.a.s.l
Arabica Variety: Heirloom
Harvest Period: Oct–December
Milling Process: Washed, sun-dried
The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.
This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).
To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.
Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!
About the coffee:
Sidamo was a province that ended up being split between three Regions, SNNPR, which took the capital, Oromia, which took the majority of what was left, with Somali Region taking the rest. Coffee growing areas here are sited along a broad rift, north to south, from Hawassa to Gedeb. Along with Yirgacheffe, which is a smaller area within the Sidamo zone, the reputation for high grown and high quality washed coffees is well deserved, with the fragrant jasmine notes sitting over lemon, bergamot and tea like flavours seen as typical, though in truth the area can encompass a huge range of profiles.
Grades in Ethiopia are grouped in to four main categories, G1 and G2 being the top two washed grades, and G3 and G4 being the top two natural processed grades. This coffee is washed, with beans removed from the cherry through a de-pulper, before passing through a fermentation phase for 12-36 hours. Once this is finished the cherries are washed in clean water and then dried on traditional raised beds or occasionally patios.
Local smallholders grow heirloom varietals known locally by names such as Kumie, Diga, and Wilsho. The genetic diversity in Ethiopia is loosely grouped into regional denominations for buying – Limu, Djimma, Lekempti, Sidamo, Yirgacheffe, Harrar – with coffees recognized as having their own characteristics specific to each area. Amongst these areas though there can be a number of localized varietals, collectively called heirloom for ease, though not necessarily sharing the same characteristics as an heirloom plant from another region. This is why there is so much interest in the diversity of genetic material in Ethiopian coffees, but can be confusing in trying to figure out fine details.
Cupping notes : Chocolate, nutty, fruity aftertaste; light acidity, sweet, full body. Clean and balanced.
SCA Quality Score: 83.5
About the growers
Miller Name: Dara Washing Station
Farmer: Worku Buche Geta
Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.