As you might know, Ethiopia is the birthplace of coffee. Coffee from Ethiopia is one of a kind and offers a very recognizable and distinct flavour profile. Most Ethiopian coffees are a mixture of many varieties. That means the terroir is more responsible for those distinct and recognizable flavours than the varieties. Cool, right?!
This coffee is collected from 400 small producers by the family-owned Romina Company. The cherries are fully washed and dried at the Bochesa village station in the Nensebo Woreda District of the Oroma region (West Arsi Zone).
The coffee grows at an average altitude of 1900 meters above sea level. The altitude causes slow cherry maturation and the cherries suffer less damage from insects. This will give you a sweeter cup with more depth in flavour.
This coffee was decaffeinated with CO2. CO2 is naturally present in the air and the sparkling water we drink. During the decaffeination process, it is used in its supercritical state, which is between its liquid phase and its gaseous phase. It then selectively extracts caffeine while retaining the aromatic molecules in the beans.
A great coffee to drink when you are craving coffee but can’t use caffeine.
|Flavour Notes||Citrus, Peach, Caramel|