Decaffeinated by sparkling water process.
Characterized by buttery body and flavors of stone fruits and shortbread.
Produced by Mustefa Abakeno, a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. The farm and wet mill is located 2040masl and is planted with various variety selections from the Jimma research centre. Mustefa has a small disk pulper, which he uses for half of his coffee, the other half is driedas a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the coffeefor a short period of time before he moves it to his drying beds, and the result is something like a light honeyprocess.
The Sparkling Water Decaffeination developed by a German decaffeination company called CR3, which use for the decaffeination of natural carbon dioxide. It is combined with water creates a highly solvent substance for caffeine in coffee. This is a gentle, natural, and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components that contribute to taste and aroma.