THE LOVE OF COFFEE:Few things irk me more than the "death before decaf" motto. I fell in love with coffee for its flavour, uniqueness, and rituals. Caffeine is just a magical bonus on those especially tired mornings. Meaning I will forever advocate for well-processed and well-roasted decaf because it is every bit as delicious as its caffeinated counterparts. Our motto: great coffee is great coffee.
For sourcing, we are currently working direct with Swiss Water in Vancouver. Their process excels at maintaining the unique elements of origin while removing caffeine. It start with a 'Green Coffee Extract (GCE)' in one tank and fresh crop beans in another. Seeking equilibrium, caffeine compounds migrate across a series of carbon filters, which trap it for removal. The GCE is refreshed and ready for re-use. By leveraging temperature and time with precession, the end result is 99.9% caffeine-free.ORIGIN:
This coffee comes from Haile Gebrselassie who is a two-time Olympic champion, a four-time World Champion and the holder of 27 world records! Following his accomplished athletic career, he was gifted 1,500-hectares of Land. He split it into a remarkable coffee farm and a dedicated conservation area, protecting the forests around the Gahamay and Bosoko rivers. For coffee production, the farm is split into 46 identifiable micro-lots, each with specific planted varieties and processing methods including this natural processed gem. It has both organic and Rainforest Alliance certification reflecting Haile's dedication to both the environment and community of Yeppo Village.FLAVOUR:
Decaf gets a bad rap because historically it was never well-grown green and typically is roasted too hot and too fast. However, if you start with great coffee, like Ibrahim Hussein, and roast it with the decaf processing in mind, you experience the unique joy of origin.
Now, I realize that I said that Burka Gudina was the best decaf I have ever tasted but this is somehow even better?! Swiss water's sourcing and processing is really allowing all those unique flavours of Sidama to shine and for Halie's coffee that means loads of big berry, creamy vanilla, and sticky stone fruit. The cup has a huge sweetness, a big body, and a lingering cream-forward finish. It is an absolute stunner.
For espresso, use a 1:2.3 ratio in 32-35 seconds.ROAST DEGREE:
Vibrant with Raspberry, Vanilla & Peach Cobbler.
Yeppo Village, Masha, Sidama.
Natural & Swiss Water Decaffeination.
Swiss Water Processing.CERTIFICATIONS:
Organic & Rainforest Alliance.