Rocko Mountain Decaf - Ethiopia

€ 10.50

QUALITY SCORE: 84.50

*Swiss Water Decaf*

Cup Notes
Forest fruits / Macadamia / Lemon / Milk chocolate

suggested for espresso

 

PLEASE NOTE
We freshly roast to order all coffees on Monday and Thursday, shipping the next working day. Cut-off time is 8:00am (UTC+1)

 

Technical details

Several small farmers       Ethiopia          
Producer              Country
 
    Yirgacheffe         1950-2150 mt
    Terroir               Elevation

 

   Dry (natural)           Heirlooms  
           Fermentation    Variety/Cultivar    

 

    January 2017        October 2017 
   Picked in            Landed in

 

          1800 kg             GrainPro bags 
     Lot size                Arrived in
                                   Customised
      Rubens Gardelli   Genio15 roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

The town of Yirgacheffe is located in the Gedeo zone in the Southern Nations and Nationalities Peoples Regional State (SNNPRS) in Southern Ethiopia. Processing in Yirgacheffe can take the form of both washed and natural, with most of the coffee grown at over 2000 metres above sea level. Much of the coffee grown in Ethiopia is cultivated using traditional methods, under shade trees alongside other crops and without the use of chemicals. Coffee from Yirgacheffe is often referred to as ‘garden coffee’, as it is grown on very small plots, often in the back yard of small dwellings.
Working in partnership with Addis Exporter, a business with more than 100 years experience in exporting high quality coffee from Ethiopia, we have selected a natural processed coffee from smallholders based in Haricha Woreda, Yirgacheffe. These smallholder farmers have hand-picked their cherries and sold them to a local trader who oversees the processing and sorting before selling the beans to the ECX who grade according to SCA standards. Addis Exporter then purchase the top quality lots from the ECX and select the best for us to sample and select.
 
THE SWISS WATER DECAF PROCESS
This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substanc- es. In 1988, a German decaffeination company called CR3 developed this process for decaf- feination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent sub- stance for caffeine in coffee. It 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 which contribute to taste and aroma.
The process is outlined below:
1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurised liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.
2. After the water has been added, the beans are then brought into contact with the pressur- ised liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.
3. The sparkling water then enters an evaporator which precipitates the caffeine rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.
4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.
5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

THE VARIETY
Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery – and an interesting mystery with that as each village or town could potentially have a different varietal which could carry very unique properties.
Ethiopia is the birthplace of coffee, meaning it was only naturally found here!

Wholesale Orders

We welcome wholesale partners!
If you're a retail store or coffee shop, please Contact Us for more information.