Located far in the West of Ethiopia in an area known as Limu Kossa, where farmer and landowner Gidey Berthe grows coffee on a 350 hectare farm at between 1840-2130 masl. The farm is meticulously maintained, from the trees to the signs dividing the lot sections. The land was once wild forest and has been thinned slightly to accommodate the coffee, but the feeling of quiet solitude pervades amongst the native trees.
The coffee is picked by 400 seasonal workers employed during harvest season. At the farm's collection station, green cherries are sorted out before their bags are weighed for payment. The green cherries are dried as naturals and sold to the local market.
The mill processes around 20,000kg of cherry per day during the peak of the season.
Lot information is as follows:
LIMU KOSSA 2018 - WASHED (Organic) *SOLD OUT
Profile: Citrus and hazelnuts. Very balanced and sweet with a chocolate finish.
SPARKLING WATER DECAFFEINATION
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 substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance 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 pressurised 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.