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WHAT IS DECAFFEINATION?
Decaffeination is a post-harvest process where caffeine is removed from unroasted, green coffee. Two categories of decaffeination exist: chemical and water decaffeination.
A chemical decaf method involves green coffee being soaked in chemicals that will remove a coffee’s caffeine. A water decaf method involves soaking green coffee in water to create a green coffee extract, decaffeinating the extract via carbon filtration and soaking fresh green coffee in the decaffeinated extract where caffeine diffuses from the green coffee into the extract.
This coffee was processed as a Natural coffee, drying with no cherry or mucilage. Later the green coffee was decaffeinated via the Methylene Chloride (MC/UVVW) which is a form of chemical decaffeination.
AGRICULTURE INFO
Grown by farmers in Mirado Village, Bensa, Ethiopia, and processed by Asefa Dukamo, owner of the Mirado Coffee Station.
A natural process coffee, decaffeinated using the Methylene Chloride.
A 74158 Heirloom varietal.
Grown at an altitude of 1800 - 2200 Meters (5905 - 7215 Feet)
Harvested November - December 2024.
FLAVOR PROFILE
Described broadly on the box as Chocolates, White Tea, Juniper
