Decaf Ethiopia Sidamo Natural

Ethiopia is commonly recognized as the birthplace of coffee, so it's no surprise that coffee plants, both wild and cultivated, flourish in its lush high elevation regions. The nutrient rich soil and moderate wet and dry seasons support a vast genetic diversity of varietals, referred to as landrace or heirloom. This natural heterogeneity produces truly unique and delicious coffees.

From Ethiopia’s Guji Zone in southeastern Oromia, this coffee is rooted in one of the country’s most remote and forested landscapes. For generations, the Guji people, part of Ethiopia’s vast Oromo nation, have actively protected their homeland, limiting mining and logging in order to preserve the region’s sacred canopy of primary forest. As a result, much of Guji feels wild and untouched when compared to other coffee growing regions.

This coffee was grown on numerous smallholder farms in the mountains of Guji. The lowest farms sit around 2,000 meters above sea level, with many climbing higher into cool, forested highlands. The cherries were hand-picked when ripe and sorted for quality. The selected lot was spread out on raised beds to dry naturally in the sun.

After being hulled, cleaned, and bagged, this lot was decaffeinated using the chemical free Swiss Water Process Method. This innovative technique relies on water, temperature, and time to gently remove caffeine while preserving the coffee’s original flavors and aromas. The result is a delicious cup that reflects both the special Guji terroir and the care taken at every stage of production. By using the Swiss Water Process, this coffee maintains the rich, complex flavors and delicate floral notes that Ethiopian coffee is renowned for.